Chicken-Fried Steak with Cream Gravy
INGREDIENTS:
Six 7-ounce portions of
-tenderized beef; (cube
-steaks or tenderized round
-steaks)
Salt and pepper to taste
5 Eggs
1 cn (12-oz) evaporated milk
2 c Shortening or oil; (2 to 3)
Flour for dredging; plus 3
-tablespoons all-purpose
-flour
About 2 cups of water
Six 7-ounce portions of
-tenderized beef; (cube
-steaks or tenderized round
-steaks)
Salt and pepper to taste
5 Eggs
1 cn (12-oz) evaporated milk
2 c Shortening or oil; (2 to 3)
Flour for dredging; plus 3
-tablespoons all-purpose
-flour
About 2 cups of water
Instructions:
Sprinkle the meat with salt and pepper and set aside. In a deep bowl, beat the eggs and 1/2 cup of the evaporated milk together. In a heavy deep-sided skillet, heat the shortening or oil to 350?F. Preheat the oven to 150?F (very low).
Dredge the steaks with flour and dip them in the egg-milk mixture, then in flour again, lightly shaking off the excess. With tongs, place the steaks, a few at a time, to the hot grease (do not place too many at a time or they will lower the temperature of the grease). Fry 4 minutes on one side, until golden brown, then turn, using tongs or a slotted spatula, and fry on the other side until golden. Remove from the grease and drain on paper towels. Keep warm in the oven.
To make the gravy:?? Pour all but 4 tablespoons of the fat from the skillet and turn the heat to low. Add the 3 tablespoons of flour and cook over low heat, stirring constantly, for 3 minutes; do not let it burn. Add the remaining evaporated milk, whisking until smooth and scraping the bottom of the pan to get up the small bits clinging to it. Slowly pour in the water, whisking constantly, until the gravy is smooth and of the desired thickness. Season with salt and pepper.
Sprinkle the meat with salt and pepper and set aside. In a deep bowl, beat the eggs and 1/2 cup of the evaporated milk together. In a heavy deep-sided skillet, heat the shortening or oil to 350?F. Preheat the oven to 150?F (very low).
Dredge the steaks with flour and dip them in the egg-milk mixture, then in flour again, lightly shaking off the excess. With tongs, place the steaks, a few at a time, to the hot grease (do not place too many at a time or they will lower the temperature of the grease). Fry 4 minutes on one side, until golden brown, then turn, using tongs or a slotted spatula, and fry on the other side until golden. Remove from the grease and drain on paper towels. Keep warm in the oven.
To make the gravy:?? Pour all but 4 tablespoons of the fat from the skillet and turn the heat to low. Add the 3 tablespoons of flour and cook over low heat, stirring constantly, for 3 minutes; do not let it burn. Add the remaining evaporated milk, whisking until smooth and scraping the bottom of the pan to get up the small bits clinging to it. Slowly pour in the water, whisking constantly, until the gravy is smooth and of the desired thickness. Season with salt and pepper.