Chicken Fried Steak and Gravy 1-1/2 pounds round steak, tenderized (pound with mallet) or purchase tenderized 1 cup flour 1 tsp. salt pepper 2 eggs, slightly beaten 1/2 cup milk Oil for frying Cream Gravy: 6 T bacon drippings or pan drippings 6 T. flour 3 cups hot milk salt and pepper Trim steak and cut into 4 pieces. Combine flour, salt and pepper. Dredge all steak pieces in flour mixture until lightly coated. Combine eggs and milk. Dip steak into egg mixture and dredge again in flour mixture. Chill coated meat 1 -2 hours. (this is the secret to keeping the crispy coating on the meat while frying). Heat 1/2 inch of oil in a skillet (cast iron is best). Fry until both sides are golden brown. To make gravy, remove cooked steaks from pan and transfer to warm oven. Retain 6 T. of drippings or use bacon drippings. Add flour. Cook and stir until all fat is absorbed and flour begins to brown. Gradually add milk, stirring fast after each addition with wire whisk or fork. Heat until thickened. Season with salt and pepper. Pour over warm steaks, or if you prefer, serve gravy on the side.
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