Recipe#1569

Title: Chicken Fried Steak 03

Newsgroups: rec.food.recipes 
 From: mike.henley@yob.com (Mike Henley) 
 Subject: Chicken Fried Steak 
 Message-ID: <5993.150.uupcb@yob.com> 
 Date: Thu, 2 Jun 94 17:22:00 -0600 

Yield: 4 servings
 2 lb round steak, sliced 1/2 inch thick and twice-tenderized by the butcher
 2 c flour       
 2 ts baking powder          
 1 ts baking soda
 1 ts Fresh ground black pepper     
 3/4 ts salt
 1 1/2 c buttermilk
 1 lg egg
 1 tb hot red pepper sauce
 2 garlic cloves, minced
 Crisco for deep frying
 1/4 c pan drippings
 1 c unsalted beef stock
 3 tb flour
 1/2 ts fresh ground black pepper
 2 c evaporated milk
 salt
 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 Cream Gravy.
 Divide steaks among 4 plates and serve with mashed potatoes and
 gravy.
 CREAM GRAVY
 After cooking chicken-fried steak or similar dish, 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.
 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.