Chicken Fried Steak
Source of Recipe
From "Southern Living: Recipe Revival"
"Historians are divided on the origins of chicken fried steak — some trace it to German settlers in the Texas Hill Country, others to trailblazing chuckwagon cooks. Most agree authentic versions involve tenderized beef steak that's breaded, fried, and blanketed with a peppery cream gravy. This recipe ticks all the right boxes, including a golden cracker crumb crust that considerably ups the crunch factor."
List of Ingredients
◦ ¼ cup plus 3 tablespoons all-purpose flour
◦ ½ teaspoon salt
◦ ½ teaspoon ground black pepper
◦ 4 (4-ounce) cubed beef steaks
◦ 1 large egg, lightly beaten
◦ ½ cup plus 2 tablespoons milk
◦ 1 cup saltine cracker crumbs
◦ 2 cups vegetable oil
◦ 1¼ cups chicken broth
◦ Dash of Worcestershire sauce
◦ Dash of hot sauce
Combine ¼ cup of the flour and next two ingredients; sprinkle both sides of steaks with flour mixture. Combine the egg and 2 tablespoons of the milk in a shallow dish. Dip the steaks in egg mixture; dredge in cracker crumbs.
Cook the steaks in hot oil in a large heavy skillet over medium 2 minutes on each side or until browned. Cover, reduce heat, and simmer, turning occasionally, 15 minutes or until tender. Remove the steaks, and drain on paper towels, reserving 3 tablespoons drippings in the skillet. Keep the steaks warm.
Whisk remaining 3 tablespoons flour into the hot drippings until smooth. Cook 1 minute, whisking constantly. Gradually add the broth and remaining ½ cup milk; cook over medium, whisking constantly, 3 minutes or until thickened and bubbly. Stir in the Worcestershire and hot sauce; add salt and pepper to taste.
Serve gravy with steaks.