Pleasant disappointment 3575

On Sun, 01 May 2005 04:56:42 GMT, "rmg"

Chicken Fried Steak With Gravy

meats and poultry

6 cube steaks 2 large eggs; lightly beaten 12 ounces evaporated milk 1 1-4 cups flour; seasoned with 2 t. pepper and 1 t. salt vegetable oil 1-4 cup beef broth

Sandwich each steak between pieces of wax paper and pound with a blunt instrument until about 1-4" thick. In a large shallow dish, stir together eggs and evaporated milk and soak steaks in milk mixture. Dredge steaks in seasoned flour, coating thoroughly. Dip steaks in miik mixture again, then put on a rack. Dust both sides of each steak with some of the remaining seasoned flour.

Put enough oil in a deep skillet to reach a depth of 1-2" and heat to 360F. With tongs, ease steaks, 2 at a time, into oil. Cook each pair of steaks until dark golden brown on the bottom, about 4 mins. Turn steaks and cook untiol browned well, about 3 min. more. Remove steaks from oil with tongs or slotted spoon and drain on paper towels. Keep steaks warm, uncovered.

Pour off all but 3 tablespoons oil and return skillet to heat. Sprinkle 2 tablespoons remaining seasoned flour over hot oil, stirring constantly. Cook flour mixture a full minute, scraping bottom of skillet as you stir. Add milk and broth gradually, stirring constantly. Cook gravy, stirring until thick, and add salt and pepper to taste.

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Contributor: Gourmet, March 1994

Yield: 6 servings

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."

-- Duncan Hines

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