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Chicken Fried Steak with Gravy




Source of Recipe


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1 (1 1/2 to 2 pounds) flank steak
Salt and pepper
2 1/2 cups flour
2 eggs, beaten with 2 tablespoons milk
Vegetable oil for frying
6 ounces finely chopped bacon
1/4 cup minced onions
3 cups whole milk

Cut the flank steak into four equal portions, crosswise. Using a
meat mallet, pound out the steak, about 1/4-inch. Season with salt
and pepper. Season 2 cups of the flour with salt and pepper. Dredge
the steaks in the seasoned flour. Dip the steaks in the egg wash,
letting the excess drip off. Dredge the steaks in the seasoned
flour, coating each side completely.

Add enough oil to a large skillet to fill about 1/4-inch of the
pan. Heat the oil. When the oil is hot, carefully lay the steaks
in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each
side, or until golden. Season with salt and pepper. In another
skillet, render the bacon until crispy, about 3 to 4 minutes. Add
the onions and continue to saute for 2 to 3 minutes. Stir in the
remaining 1/2 cup of flour and continue to cook for 2 minutes.
Season with salt and black pepper. Whisk in the milk and bring the
liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy
is too thick add a little more milk and if too thin, cook a little
longer. Remove from the heat and season with salt an black pepper.
Spoon the gravy over each steak.

Yield: 4 servings