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Chicken Fried Steak & Milk Gravy




Source of Recipe


My recipe


Recipe Introduction


No Southern cook worth her grits is without her 'signature' chicken fried steak recipe. This one is mine.


List of Ingredients




1 3/4 Lb. Bottom Round Steak, trimmed of fat
2 Cups All-purpose Flour
Salt to taste
Pepper to taste
2 Cups Milk, plus additional
1 Large Egg
1 Teaspoon Tabasco Sauce
3 Cups Peanut Oil

Recipe



Slice steak into four ¼" steaks; place steaks on a sturdy wooden or marble surface. Using a hefty meat mallet, pound each steak evenly and vigorously on one side and then on the other until very thin. The pounded steaks should be half their original thickness and almost twice their original surface area, with the natural resistance of the muscle completely broken down. Set steaks aside.

In a large mixing bowl, combine flour and salt and pepper. In another bowl, beat together the eggs, milk and Tabasco sauce. Pour the oil into a 12" cast iron skillet. Heat the oil to almost smoking.

While oil heats, dredge steaks in first flour, then egg batter, and then in the flour again. The coating should be quite thick and completely covering the meat. Fry the steaks, one at a time, about 2 to 3 minutes per side. When the steak is golden brown on both sides, the meat will be done. Don't drain the steaks on paper towels; by the time you place the steak on the platter, it will look dry and be almost stiff as a board. Hold the steaks in a warm oven until all steaks are done.

When the steaks are done, prepare the gravy. Drain all but 4 tablespoons oil from the skillet, carefully saving the browned crumbs. Whisk in 4 tablespoons of the leftover flour mixture and cook over medium heat, stirring constantly until the roux is pale beige (about 5 minutes). Add the leftover egg mixture, whisk briskly to blend and cook until mixture thickens. If too thick, add more milk. Correct the seasoning and serve over the steaks with mashed potatoes, etc.

YIELD: 4 servings