Chicken Fried Steak 2 - 3 pounds round steak, tenderized (that means you beat it with a meat tenderizer...which looks like a hammer with serrated pounding surface. Wrap the meat in plastic wrap or wax paper first to avoid splattering yourself and your kitchen. If you don*t have a meat tenderizer, use a regular mallet. For best results, think about any one of the following while pounding: your boss, the guy that cut you off in traffic, the President, Vice President, any member of Congress, the IRS, any person with any responsibility over Veteran*s Affairs, terrorists in general...you get the idea). 1 cup flour 1 tsp. salt 1 tsp. garlic powder 2 tsp. Old Bay seasoning or paprika if you can*t find Old Bay Fresh ground pepper 2 eggs, beaten One half cup milk Vegetable oil Gravy 1Tbsp. butter 6 Tbsp. Flour 3 cups hot milk Salt and pepper Cut steak into 4 pieces. Combine flour, salt, garlic powder, Old Bay or paprika and pepper on a plate. Combine eggs and milk in a bowl. Dip steak in egg/milk mixture, then coat with flour mixture. Cook steaks in hot oil in a heavy skillet. Remove steaks and keep warm. Add butter to skillet and mix with drippings. Add flour and cook and stir until flour browns. Add hot milk and stir until thickened. Season with salt and pepper and pour over warm steaks. This is an old Southern favorite. The steaks are tender and tasty and the gravy adds a nice touch. The Skinny: Use non-stick spray instead of oil and substitute low fat milk.
A moment lasts all of a second, but the memory lives on forever~Angelique. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
