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Chicken-Fried Steak with Cream Gravy

Source of Recipe


From "Dishes From the Wild Horse Desert"



List of Ingredients



• 2 pounds beef round steak, fat trimmed
  
• About 2 cups vegetable shortening or vegetable oil, for frying
  
• 1 to 2 eggs
  
• ¾ cup milk
  
• 1 cup all-purpose flour
  
• Salt and pepper
  
• .
  
• -- Gravy --
  
• ¼ cup all-purpose flour
  
• 3 cups milk
  
• Salt to taste
  
• Freshly cracked black peppercorns
  






Instructions



1. Cut steaks into 4 or 6 portions, about 3- x 4 inches each. Using a meat-tenderizing hammer, pound the steaks well on both sides. Heat the shortening to a depth of 1 inch in a large skillet until about 325° F. In a glass pie plate, whisk the eggs together with the milk and set aside. Place the flour in another glass pie plate and season with salt and pepper. Dip steak in egg mixture. Dredge in the seasoned flour. Repeat with all steaks.
   
   
2. Place the coated steaks in the heated skillet. Add as many steaks as will fit into the pan (fry in batches, if necessary). When the accumulated juices on top of each steak turn dark red, turn the steaks over to brown on the other side; they'll cook about 5 minutes on each side. Make sure the coating is well browned. When steaks are cooked, remove from the pan and drain on paper toweling. Continue to cook remaining steaks.
   
   
3. Make gravy:
   Drain all but 3 tablespoons of drippings from the frying pan. Leave any browned bits of coating that may have accumulated, scraping the bottom of the pan gently to loosen them. Return the pan to medium heat. Add the flour, using any of the dredging flour that may be left over. Mix the flour with drippings, continuing to scrape up browned bits with spoon. Once drippings and browned bits are well combined, add milk (including leftover egg-milk mixture and 3 cups of milk). Using a mixing spoon, stir the gravy, continually scraping the pan bottom. Simmer gravy until it starts to thicken, 10 to 15 minutes. Salt and pepper to taste.
   
   Serve the steaks with the warm gravy.
   
   Makes 6 to 8 servings.