Chicken Fried Steak with Country Cream Gravy -- Best Recipes

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Date Posted: 03/18/06 4:47:32pm
Author: CB
Subject: Chicken Fried Steak with Country Cream Gravy

CHICKEN FRIED STEAK

2 Lb Round Steak -- Sliced 1/2 Inch-Thick And Twice-Tenderized
2 C All-Purpose Flour
2 T Baking Powder
1 T Baking Soda
1 T Fresh Ground Black Pepper
3/4 T Salt
1 1/2 C Buttermilk
1 Lg Egg
1 T Hot Red Pepper Sauce
2 Garlic Cloves -- Minced
Crisco For Deep Frying

CLASSIC CREAM GRAVY

1/4 C Pan Drippings
3 T Flour
2 C Evaporated Milk
1 C Unsalted Beef Stock
1/2 T Fresh Ground Black Pepper
Salt To Taste

Cut steak into 4 equal portions. Pound until each is about 1/4 inch thick. Place flour in a shallow bowl. In a second dish, stir together baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce and garlic. The mixture will be thin. Dredge each steak first in flour, then in batter. Dunk steaks back into flour and dredge well, patting in the flour until the surface of the meat is dry. Add enough shortening to a deep cast-iron skillet or Dutch oven to deep fry steaks in at least 4 inches of fat. Bring temperature of shortening to 325 degrees. Fry the steaks, pushing them under the fat or turning them as they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain steaks on paper towels and transfer to a platter. Keep warm while preparing Classic Cream Gravy. Pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting the gravy.

CLASSIC CREAM GRAVY:

Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps. Add milk and stock. Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt. Makes about 3 cups.

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