jimS So Calif posted 01-30-99
Chicken Fried Steak and Gravy
Cubed or Tenderized Round or Flank Steak
Lard or Oil as needed
Salt, Pepper and Nutmeg to taste
Self-Rising Flour, as needed + 1/4 cup for gravy
Eggs, as needed
Milk or Water, as needed + 2 cups for gravy
Egg Wash: Allow 1 egg and 1 Tbs. milk for each serving.
Meat:
Cut the meat into serving sized pieces, 1/2 - 3/4 lb per serving.
In a large Cast Iron skillet, heat lard about 1 inch deep to hot - almost smoking. Meanwhile, blend egg(s) and milk in a bowl, large enough for dipping the meat.
Spread enough flour on a large plate, for coating. Dip each individual steak into the egg wash, coating well on both sides.
Season with salt and pepper. Then coat with flour on both sides. Dip into the egg wash again. Then coat with flour for the second time.
Fry the meat on both sides in very hot grease, until golden brown and crusty. Place the cooked meat on paper towels to drain.
Gravy:
Pour off and discard most of the grease from the pan, leaving 2 Tbs., and the crunchies. Over medium heat stir in 1/4 cup flour and blend it into a thick paste.
Add 2 cups milk - all at once - cook and stir until thickened and bubbly. Let simmer for 1 minute, season with salt, pepper and nutmeg to taste.