THE RELUCTANT GOURMET COOKING COMMUNITY

[LADawg]

CHICKEN FRIED STEAK

2 Pounds bottom or top Round Steak
1/2 Cup all-purpose Flour
Salt and fresh ground Black Pepper to taste
1 Egg
2 Tablespoons Water
3/4 Cup Baking Mix
1/3 Cup Cooking Oil

Cut Steak in to 4 or 5 pieces and tenderize.
Mix together Flour, Salt, and Black Pepper. And place in a shallow bowl. In another shallow bowl, combine Egg and Water. In still another shallow bowl, place Baking Mix. Coat Steaks in Flour mixture, dip in Egg/Water mixture, and then coat with Baking Mix.
In a large skillet over medium-high heat, add Oil and heat until a drop of water sizzles. Add coated Steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked. Remove cooked Steak from the skillet and keep cooked Steak in a warm oven.

Note: Cube or Minute Steak may be used in place of the Round Steak

[LADawg]

CREAM GRAVY

2 Tablespoons Meat Drippings from frying Chicken Fried Steak
2 Tablespoons All Purpose Flour
1 1/2 Cups Milk
Salt and fresh ground Black Pepper to taste

Drain all but 2 Tablespoons of the Meat Drippings used to cook the Chicken Fried Steak. There should be some scrapings left in the pan Using a whisk or wooden spoon, stir in the Flour. Be sure that any of the scrapings are scraped up and used. Blend well mashing any lumps you might have. When the roux has turned a light golden brown slowly stir in the Milk. Add the Salt and Pepper to taste. Stir while cooking until the gravy is nice and thick. Serve over the Chicken Fried Steak, and over some mashed potatoes.

[tullius]

This is the way my my family does it, with one stipulation: my Grandma's recipes calling for milk always mean canned evaporated milk. It was her not-too-secret ingredient.