Chicken Fried Steak No. 1
Yield
4 servingsPrep
20 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, round steak
|
*
|
| 2 | large |
eggs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
meat tenderizer
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, round steak
|
*
|
| 2 | large |
eggs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
meat tenderizer
|
* |
Directions
Cut the round steak into slightly small portions and beat with a mallet or back of a knife until thin and all ratty looking.
Beat the eggs with a little water.
Mix the flour, salt, pepper, and about 1½ teaspoon of tenderizer together.
Dredge the meat through the eggs and then in the flour mixture.
Fry on medium-high heat in oil and butter.
Be careful that it doesn't stick to the bottom of the pan.
As you cook, sprinkle little bits of the flour mix in the pan so that you get a lot of good drippings to use for the gravy.
When the meat is cooked through, drain on paper towels while you make the gravy.
Gravy: Drain most of the oil out of the pan, and add about ½ stick of butter or margerine.
Stir well over medium low heat to scrape all the drippings off the bottom of the pan.
Sprinkle some more of the flour mix into the pan until you almost have a roux.
Add milk a little bit at a time, stirring well with a flat spatula to get it all mixed up.
When you reach desired consistency, remove from heat and serve with the steak.
Try serving with black-eyed peas and lots of mashed potatoes or rice.
