Chicken Fried Steak
Our chicken fried steak recipe is based on a meal served to us at the home of the all-time greatest rodeo champ, Jim Shoulders, and his wife Sharon. They're in the cattle business, touting the health benefits of their extra-lean Salorn cattle. However, even the leanest cut of cow is not going to transform this gravy-topped luxury dish into a meal that is virtuously Spartan.
Preparation Time: 10
Cook Time: 20
6 1/2-inch thick cuts of steak, about 4-inches in diameter
2 beaten eggs
1 12-ounce can evaporated milk
1 cup flour, mixed with 2 teaspoons pepper and 1 teaspoon salt
lard or vegetable oil for frying
Drippings from frying pan
3/4 cup milk mixed with 1/4 cup beef stock
salt and pepper to taste
- Sandwich each steak between pieces of wax paper and beat it two to three minutes with a blunt instrument. Soak them in a mixture of the egg and milk.
Dredge each steak in the seasoned flour, coating it thoroughly. Do not discard the flour.
Put enough lard or oil in a deep skillet so there is over 1/2-inch. Heat it until it is 360 degrees.
Dip the floured steaks back into the egg and milk mixture, then use a long set of tongs to ease each of them into the hot oil. Stand back when you do this; the oil will splatter. Do not crowd steaks in the skillet.
Cook each steak about 8 minutes, or until it is golden brown on the bottom.
Turn, and cook the other side about 6 more minutes, or until well browned.
Remove the steaks from the oil with tongs or a slotted spoon and drain them on paper towels.
Pour off all but two or three tablespoons of the oil in the skillet.
Return the skillet to the heat and sprinkle two tablespoons of the seasoned flour over the hot oil, stirring constantly for a full minute, scraping the bottom of the skillet as you stir.
Gradually add the milk and beef stock, stirring constantly. Continue cooking and stirring until the gravy is thick.
Add salt and pepper to taste.
Serve with mashed potatoes and biscuits.