| Chicken Fried Steak with Cream Gravy 4 cube steaks* 1 egg 1/4 cup milk all-purpose flour cooking oil or melted shortening 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 1/4 teaspoon white pepper |
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| Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of cube steaks. Dredge the cube steaks in the flour, shaking off the excess. Then dip each steak in the egg/milk mixture, then back in the flour. Set aside on a piece of waxed paper. Heat the oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready. With a long-handled fork, carefully place each steak into the hot oil. Fry on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cooked through. Drain on paper towels. |
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| Cream Gravy After the cube steaks are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many of the browned bits in the pan as possible. Heat the oil over medium heat until hot, but not smoking. Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a whisk or a wooden spoon, quickly, to brown the flour. Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the whisk or wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste. *Good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be substituted and it will be even better. |
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