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Chicken
Fried Steak And Gravy
2 pounds
of round steak, about 1 inch thick
2 large eggs
2 tablespoons of milk
1/4 cup of unbleached Flour
Salt and black pepper, to taste
2 tablespoons of butter
For the gravy:
1 cup of milk
1 cup of water
1/4 cup of flour
Salt
Black Pepper
Cut the steak crosswise into 4 serving
pieces and pound each piece to a thickness
of about 1/4 of an inch.
In a large plate, beat the milk and eggs
together, in a second plate combine the
flour, salt, and the black pepper.
Dip each piece of steak first into the egg
mixture and then into the flour mixture,
coating completely.
Shake each piece gently to remove the excess
flour.
Melt the butter in a skillet, using medium
heat and fry the steaks, two at a time, for
about 5 minutes on each side or until golden
brown.
For the gravy:
Pour off all but about 4 tablespoons of the
drippings from the skillet.
Over medium heat, slowly stir in the 1/4 cup
flour, stirring constantly.
Combine the 1 cup milk and 1 cup water and
slowly add to flour mixture, stirring
constantly to loosen the brown pieces left
on the skillet from frying the steak.
Add salt and black pepper to taste and raise
the heat to bring to a boil.
When bubbly, lower heat and continue to stir
until the gravy reaches the desired
thickness.
Serve the steak and gravy with cat head
biscuits and mashed potatoes.
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