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Chicken-Fried Steak with Pan Gravy
Serves 4

1 round steak
1 egg
2 tbsp water
1 Tbsp water

Pound the round steak with the side of a saucer until it flattens
and tenderizes. Cut away fat, remove bone, and cut into about 4
serving pieces. Beat Egg with water or milk until lemony. Sprinkle
all sides of meat with salt and pepper. Dredge in flour, knocking
off excess. Dip in egg, then again in flour. Now set aside and
begin heating about 1 inch of oil in a cast-iron skillet over
medium-high heat. Be sure you put the meat aside so that the
coating will set and won't come off in the skillet. When oil is
hot enough to spit back at you if you sprinkle water on it, add
meat and cook until golden brown on each side, turning only once.
Now turn fire down, and add 1 tablespoon of water, put a tight-fitting
lid on, and steam for 5 minutes. Serve with Pan Gravy.

Pan Gravy

Pour out oil from skillet, but leave any crumbs of the batter
(unless they're burned). return 2 tablespoons of oil to the skillet
and add 2-3 tablespoons fo flour; stir to make a golden roux, giving
the salt and pepper shakers a good shake over it, too; finally,
stirring all the while, add about 1 1/2 cups of warm water. Cook
and stir until it is smooth and thick. Taste for seasoning. Some
people substitute milk for the water. It just depends on what
paper-napkin restaurant you began eating chicken-fried steak in.
Do whatever suits you, but the milk should be at least room
temperature to guarantee a smooth gravy.


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