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Print this Recipe    Chicken Fried Steak 11

Country Fried Steak With White Gravy
Yield: 4 servings

1 cup vegetable oil
1 lb round steak, cut into 4 pieces
freshly ground black pepper
Old Bay seasoning or Lawry's Seasoning
1 egg, beaten with buttermilk
3 cup plus 3 tablespoons milk
1 1/2 cup plus 3 tablespoons all-purpose flour

Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees
F. Using the tenderizing side of a meat mallet, pound out the meat.
Season the steak with salt and pepper. Combine the egg with 3
tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow
pan and season with salt and pepper. Dredge the steaks in the
flour, coating each piece evenly and tapping off any excess. Drip
the steak in the egg wash, coating it completely and letting the
excess drip off. Dredge again in the flour, shaking off any excess.
Fry the steaks in the hot oil, until golden brown on each side,
about 3 minutes. Remove and drain on paper towels. Season with salt
and pepper. Carefully pour off the oil, leaving behind about 1/4
cup of the oil along with the brown bits. Over medium heat, add
the remaining 3 tablespoons flour and cook for 3 to 4 minutes,
whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a
time, whisking constantly. Bring to a boil, then reduce the heat
to medium low. Season with salt and plenty of pepper. Cook for 8
to 10 minutes, whisking constantly. The gravy should be thick enough
to coat the back of a spoon. If it is too thick, add a little water
to thin it. Serve the fried steak and gravy with mashed potatoes
and green beans. Yield: 4 servings


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