Chicken Fried Steak and Cream Gravy |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 pounds boneless round steak | 1 cup all-purpose flour | 1 teaspoon salt |
| 1 teaspoon pepper | 1/2 teaspoon garlic salt | 2 eggs |
| 1/4 cup milk | vegetable oil | Cream Gravy |
| CREAM GRAVY: 1/4 cup all-purpose flour | 1/4 cup pan drippings | 2 to 3 cups milk |
| 1/2 teaspoon salt | 1/4 teaspoon pepper | |
| 1 | Trim excess fat from steak; pound steak to 1/4-inch thickness, using a meat mallet. Cut into serving size pieces. Combine flour, salt, pepper, and garlic salt. Combine eggs and milk; beat well. Dredge steak in flour mixture; dip in egg mixture, and dredge in flour mixture. Lightly pound steak. Heat 1 inch of oil in a skillet to 375 F. Fry steak in hot oil until browned, turning steak once. Drain steak on paper towels. Reserve 1/4 cup pan drippings for gravy. Serve steak with Cream Gravy. |
| 2 | CREAM GRAVY: Add flour to pan drippings; cook over medium heat until bubbly, stirring constantly. Gradually add milk; cook until thickened and bubbly, stirring constantly. Stir in salt and pepper. Yield: 2-3/4 cups. |