Thursday, August 12, 2010

Chicken Fried Steak

2 pkg. tenderized cube or round steak
1 c. whole milk
1 1/2 c. flour
2 tsp. salt
1/4 tsp. each garlic and onion powder
1 tbsp. black pepper
1 1/2 c. vegetable oil
Cast iron skillet
Heat a cast iron skillet for approximately 7 minutes, add vegetable oil and allow it to heat.Pound each steak between sheets of wax paper or plastic wrap until very thin using a heavy weight or the side of a cleaver.
Place steaks (2 at a time) in a shallow dish with the milk.
Combine the flour, garlic and onion powder, salt and pepper in a shallow dish and mix well.
Remove steak from milk and dredge in the seasoned flour mixture. Sauté in hot oil until golden brown on both sides. Continue cooking until all steaks are cooked.

Cream Gravy
1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper, to taste
In another skillet, heat and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Stir in milk, continuing to stir until gravy thickens.

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