I can't even describe how good this is! This is Evelyn's recipe that she would make about once a month on Sundays after church. We wouldn't eat until after 1pm, but man, was it worth it!
1 lb. (approx.) tenderized round steak
1-1/2 cups flour (I use unbleached, white whole wheat flour)
2 teaspoons black pepper (I use coarse ground pepper)
1-1/2 teaspoons salt (I use fine ground sea salt)
2 cups Canola oil
1/2 cup milk
For the Gravy:
3 Tablespoons oil and drippings from skillet used to fry steak
3 Tablespoons flour
1-1/2 cups milk
Salt and pepper
Chicken Fried Steak
Make the Steak!
Cut the round steak into individual portions about 2 to 3 inches in size. Trim off any gristle.
Pour milk into a shallow pan. Combine flour, salt and papper in another shallow pan. Heat oil in a skillet on medium high heat until pinch of flour added to the oil begins to fry.
Dip pieces of steak into milk and transfer to cutting board. Sprinkle both sides of steak with pepper, salt and a little steak seasoning. Dip steak in flour mixture, coating both sides. Dip steak quickly into milk, again, and back into flour mixture for second coating.
(This double process makes a thick crispy crust on the steak).
When oil is hot enough, fry steak for approximately three (3) minutes on each side. The steak should be golden brown. Remove from skillet and place on a plate covered with several paper towels. Move skillet from hot burner so drippings do not burn! The drippings will be used tomake the gravy.
Make the Gravy!
Pour off all but 3 Tablespoons oil from the skillet, leaving drippings. These add the flavor!
Whisk together until the flour is blended well with the oil. Continue whisking while flour mixture cooks to a light golden brown. Do not allow to burn!
Increase heat to medium high. Immediately add milk all at once. Also, add salt and pepper to taste. Continue whisking constantly as gravy cooks and thickens. Cooking time is approximately four (4) minutes. (If desired, add milk to thin gravy while cooking).
Summerlin Farms - Pasture Raised Beef