Chicken Fried Steak
1 lb boneless beef cut into 4 serving pieces
1 cup flour
1/4 cup milk
1 small onion, chopped
1 cup chicken broth
1 cup heavy cream
2 Tbsp. fresh parsley chopped (or 2 tsp. dried)
Pound steaks to about 1/4" thickness. Rub both sides with salt,
pepper, paprika and garlic powder.
Heat oil in a large skillet, oil should be about 1/4" high. Beat
egg and milk together in a bowl. In another bowl, season the flour
with salt, pepper, paprika, and garlic powder.
When the oil is hot, dredge the steaks in the flour, then in the
egg mixture, then back again in the flour. Place them immediately
in the skillet. Fry on both sides until golden brown. Remove and
Remove most of the oil from the skillet, leaving behind the bits
of meat etc. Reheat the oil and add the onion. Cook until golden
then add about 3 Tbsp. of flour, whisking it in. Gradually whisk
in the chicken broth scraping the bottom well, add a little water
if it is still too thick. Bring to boil then add cream and parsley
and cook another minute.
Serve with mashed potatoes, corn bread, or biscuits.