chicken fried steak and gravy
By Yankee Magazine|Feb 06 2007|
Ingredients
Chicken Fried Steak With Good Ol’ Country Gravy
2 Pounds round steak — tenderized, trimmed
of all fat.
1 cup flour — mixed with salt and
pepper and garlic powder
2 eggs — slightly beaten
1/2 cup milk
Lard for frying
Country Gravy:
6 tablespoons bacon or pan drippings
6 tablespoons flour
3 cups hot milk
Salt and pepper
Instructions
Cut steak into six pieces. Soak steak in milkor buttermilk.
Dredge in flour mixture. Dip steaks into beaten eggs.
Dredge again in flour.
Heat the lard until very hot. Fry steaks in the melted lard.
Prepare the gravy:
Add flour to melted bacon or pan drippins. Stir until flour
browns.
Then slowly add milk and stir until it gets thick.
Season with salt and pepper to taste. Pour over warm steaks.
The crowning touch is to serve with mashed potatoes and more
gravy, whole kernel corn, and a salad.
