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Chicken Fried Steak




Source of Recipe


West Pawnee Ranch, Grover, CO.
1/2 c. unbleached all-purpose flour
Salt and ground black pepper to taste
4 to 6 tenderized steaks
1 large egg, lightly beaten with 2 T. water
3/4 c. Bisquick or other buttermilk baking mix
3 T. vegetable oil

Combine the flour with salt and pepper to taste.
Dredge the steaks in the seasoned flour, dip in the
egg mixture and coat with the Bisquick.

Heat the oil in a large non-stick skillet over medium high heat. Fry the steaks over medium heat for 4 to 5 minutes per side, turning once, until golden brown and cooked through.
Remove the steaks to a serving platter and keep warm.
Use the drippings in the pan to make the milk gravy.

MILK GRAVY- Sioux's recipe: In the skillet of drippings add 5-6 T. flour, salt and pepper to taste, stirring to incorporate. Add approximately 2-4 cups of milk and continue stirring over medium high heat until it starts to thicken, remove from burner and let set until ready to use.