Email to Kim Shook      

Chicken Fried Steak and Gravy

Source of Recipe


Jane and Michael Stern's "Real Food"



List of Ingredients



• 4 (4-5 oz.) cube steaks
  
• 3 eggs, beaten
  
• 1 c. flour
  
• 2 t. black pepper
  
• 1 - 2 c. lard or shortening
  
• 1 1/2 c. milk
  
• salt to taste
  






Instructions



1. Mix flour w/ 1 t. of the pepper, dredge each steak in the flour, then dip into the eggs and then back into the flour. Reserve any leftover flour and refrigerate steaks for at 20-30 minutes.
   
   
2. Heat fat in heavy skillet until very hot, but not smoking (360-375 degrees). Use enough fat to have about ½” in the skillet.
   
   
3. Put steaks into pan and cook 6-8 minutes, until golden brown on the bottom. Turn and cook on the other side 3-4 minutes.
   
   
4. Remove steaks from the pan, drain and keep warm.
   
   
5. To make the gravy, pour off all but 2 T. fat from the pan. Return to heat and sprinkle 2 T. reserved flour over hot fat, stirring constantly for a full minute, scraping up browned bits of crust from the bottom of the pan. Add milk, a little at a time. Continue cooking and stirring until gravy is thick. Add pepper and salt to taste.
   
   






Final Comments


Serves 4.