Chicken Fried Steak
2 pound round steak, 1/2 to 3/4 inch thick
Flour (for dredging)
vegetable oil (enough to half fill pan)
CHICKEN FRIED STEAK BATTER:
2 tbsp. sugar
1/2 tsp. salt
1 tbsp. baking powder
1 c. milk
1 cup flour
1/2 stick butter
8 cups milk
salt and pepper to taste
TO PREPARE THE STEAK:
Use 2 pound round steak, 1/2 to 3/4 inch thick. Ask butcher to tenderize or pound it thoroughly on both sides with meat-tenderizing mallet.
Trim off fat.
Cut into pieces 5 to 6 inches in diameter.
Flour each piece thoroughly and shake off excess. Dip in Chicken Fried Steak Batter (see
below for recipe), drain, then flour it again.
Use deep fry pan half-filled with a good brand of vegetable oil.
Preheat oil to 325 degrees.
Cook meat 7 to 10 minutes or until golden brown.
TO PREPARE CHICKEN FRIED STEAK BATTER:
Mix the first four ingredients with half the milk and stir until smooth.
Add remainder of milk and mix well.
TO PREPARE THE GRAVY:
In pan where you fried the steak, gradually add one cup of flour and approximately 1/2 stick of butter.
Slowly add up to 8 cups milk, stirring constantly until desired thickness is obtained.
Remove from heat and add salt and pepper to taste. Serve Chicken Fried Steak with mashed potatoes and biscuits.