Chicken Fried Steak And Gravy
Instructions:
- 2 pounds of round steak, about 1 inch thick
- 2 large eggs
- 2 tablespoons of milk
- 1/4 cup of unbleach ed Flour
- Salt and black pepper, to taste
- 2 tablespoons of butter
- For the gravy:
- 1 cup of milk
- 1 cup of water
- 1/4 cup of flour
- Salt
- Black Pepper
- Cut the steak crosswise into 4 serving pieces and pound each piece to a thickness of about 1/4 of an inch .
- In a large plate, beat the milk and eggs together, in a second plate combine the flour, salt, and the black pepper.
- Dip each piece of steak first into the egg mixture and then into the flour mixture, coating completely.
- Shake each piece gently to remove the excess flour.
- Melt the butter in a skillet, using medium heat and fry the steaks, two at a time, for about 5 minutes on each side or until golden brown.
- For the gravy:
- Pour off all but about 4 tablespoons of the drippings from the skillet.
- Over medium heat, slowly stir in the 1/4 cup flour, stirring constantly.
- Combine the 1 cup milk and 1 cup water and slowly add to flour mixture, stirring constantly to loosen the brown pieces left on the skillet from frying the steak.
- Add salt and black pepper to taste and raise the heat to bring to a boil.
- When bubbly, lower heat and continue to stir until the gravy reaches the desired thickness.
- Serve the steak and gravy with cat head biscuits and mashed potatoes.