Tuesday, December 23, 2008

Chicken Fried Steak

Chicken Fried Steak


¾ cup flour
¼ tsp. paprika
¼ tsp. salt
¼ tsp. pepper
1½ lbs. steak
1 large egg, well beaten
¼ cup cooking oil


2 tablespoons meat drippings
1¼ cups milk
3 tablespoons flour
Salt & Pepper to taste

1. In a medium bowl, combine the ¾ cup of flour, salt, pepper, and paprika

2. Hammer steak with a meat tenderizer to thin and tenderize. Dip the steak in the beaten egg and then in the flour mixture, coating thoroughly.

3. In a large (12-inch) skillet, brown the steak in hot oil, turning only once. Cover and cook over low heat for 40 to 45 minutes.

4. Remove the meat from the oil and pour off all but 3 tablespoons of the drippings. Add ¾ cup milk, 3 tablespoons flour, salt and pepper and stir until well combined. Cook over medium-low heat until bubbly and thickened and add the remaining ½ cup of milk. Cook 1 to 2 minutes more.

5. Put steak in serving platter and cover with the gravy.

Makes 4 servings and 1¼ cups of gravy

File#R069 D2 - C4

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