Shelly's Recipe

COUNTRY FRIED STEAK I

Category: Beef

Steak
4 (6-8 ounce) cube steaks or round steaks, tenderized
2 cups crushed saltine crackers
1 cup flour
1/2 tsp baking powder
¾ cup milk
2 eggs
1 cup peanut oil
salt, black and cayenne pepper to taste

METHOD FOR STEAK: In a medium bowl, combine cracker crumbs, flour, baking powder, and season to taste using salt and peppers. In a separate bowl, whisk together milk and eggs. Set aside. In 12-inch cast iron skillet, heat 1/2 cup oil over medium-high heat. Season steaks lightly using salt and peppers. Dredge seasoned steaks into the flour mixture; dip into egg wash and then dredge in flour mixture again. Fry one steak at a time in hot oil for 5-7 minutes on one side, turn and continue to fry 4-5 minutes or until golden brown. Remove steak to an oven-safe pan to keep warm. Continue to fry steaks one at a time using the same procedure, adding oil as necessary until all are done. Keep steaks warm in a low oven until ready to serve. Carefully drain hot oil, reserving cooked bits and 1 tbsp of drippings in skillet to begin gravy.

White Gravy
3 cups whole milk
1 cup chicken stock
1/4 cup flour
1/2 tsp salt
1/2 tsp black pepper

METHOD FOR WHITE GRAVY: In the same skillet with the pan drippings, heat over medium-high heat. In a mixing bowl, whisk together milk, chicken stock, flour, salt and pepper. Pour mixture into hot skillet, whisking constantly. Cook for 5-10 minutes or until thickened. Season to taste using salt and pepper. Serve a generous portion of gravy over the steaks. SERVES: 4