Chicken Fried Steak
1 1/2 lb Round steak
Salt & pepper
~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 1 1/2 t 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 too bad. As you cook, sprinkle little bits
of the flour mix in the pan so that you get a lot of good drippings you'll
use that for the gravy. When the meat is cooked through, drain on paper
towels while you make the gravy. -Milk Gravy drain most all of the oil out
of the pan, and add about 1/2 stick of butter or marg. -Stir around good
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 real well with a flat
spatula to get it all mixed up. When desired consistency, remove from heat
and serve with the steak. -Try serving with Black-eyed peas and lots of
mashed potatoes or rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini