October 26: National Chicken Fried Steak Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kathy Pitts' Chicken Fried Steak #2
Categories: Beef, Sauces, Breads
Yield: 4 Servings

4 (6 oz ea) round steaks
Flour
+=SEASONED WITH=+
Salt, pepper, garlic powder
1 lg Egg
+=BEATEN WITH=+
2 tb Water
Milk
Oil or lard for frying

I use a method of tenderising the meat passed on to me by
my father, who made great CFS. First score the exterior of
the meat with a tiny, diamond-shaped pattern (like you'd
use to score the fat on a ham, but make the diamonds only
about 1/4" (6mm) long. Do this on both sides of the meat.

Then beat the steaks very well with a meat pounder (they
should be almost falling apart). Dip first in the flour,
then in the egg, and again in the flour. For a really
crisp crust, dip again in the egg, and the flour.

Heat the oil in a large frying pan (the oil should be to a
depth of 1/4" (6mm) or so). Fry the steaks in the oil
until nicely browned. Remove and keep warm.

Drain all but 3 Tbsp of oil from the pan, being sure to
leave the crusty bits on the bottom in the pan. Add 3
Tbsp. of flour (leftover from breading the meat), and stir
to make a white roux.

Whisk in 1 1/2 to 2 cups of milk, and stir until the
mixture loses its floury taste. Season to taste with salt
and a generous amount of black pepper (the pepper flavor
is important in this dish).

Serve the gravy over the meat and with mashed potatoes.

UDD Notes: I generally serve garlic or garlic and cheese
mashed potatoes under the pepper gravy.

Kathy Pitts in Bryan, TX

Uncle Dirty Dave's Kitchen

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