Recipe#1567

Title: Chicken Fried Steak 02

Newsgroups: rec.food.recipes 
 From: "Laura Smith" LAURA@server1.fasis.yorku.ca 
 Subject: Chicken-Fried Steak with Pan Gravy 
 Message-ID: <94Jun1.085922edt.9217@nexus.yorku.ca> 
 Date: Wed, 1 Jun 1994 09:58:49 -0400 

Serves 4
 1 round steak
 salt
 pepper
 flour
 1 egg
 2 tbsp water
 oil
 1 Tbsp water
 Pound the round steak with the side of a saucer until it flattens
 and tenderizes.  Cut away fat, remove bone, and cut into about 4
 serving pieces.  Beat Egg with water or milk until lemony.  Sprinkle
 all sides of meat with salt and pepper.  Dredge in flour, knocking
 off excess.  Dip in egg, then again in flour.  Now set aside and
 begin heating about 1 inch of oil in a cast-iron skillet over
 medium-high heat.  Be sure you put the meat aside so that the
 coating will set and won't come off in the skillet.  When oil is
 hot enough to spit back at you if you sprinkle water on it, add
 meat and cook until golden brown on each side, turning only once.
 Now turn fire down, and add 1 tablespoon of water, put a tight-fitting
 lid on, and steam for 5 minutes.  Serve with Pan Gravy.
 Pan Gravy
 Pour out oil from skillet, but leave any crumbs of the batter
 (unless they're burned).  return 2 tablespoons of oil to the skillet
 and add 2-3 tablespoons fo flour; stir to make a golden roux, giving
 the salt and pepper shakers a good shake over it, too; finally,
 stirring all the while, add about 1 1/2 cups of warm water.  Cook
 and stir until it is smooth and thick.  Taste for seasoning.  Some
 people substitute milk for the water.  It just depends on what
 paper-napkin restaurant you began eating chicken-fried steak in.
 Do whatever suits you, but the milk should be at least room
 temperature to guarantee a smooth gravy.