MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kathy Pitts' Chicken Fried Steak
 Categories: Beef, Sauces, Breads
      Yield: 4 Servings

      4    Round steaks (6 oz ea)
           Flour; seasoned with:
           Salt, pepper, garlic powder
      1 lg Egg; beaten with:
      2 tb Water
           Milk
           Oil or lard; for frying

  I use a method of tenderising the meat passed on to me by my
  father, who made great CFS. First score the exterior of the meat
  with a tiny, diamond-shaped pattern (like you'd use to score the
  fat on a ham, but make the diamonds only about 1/4" (6 mm) long. Do
  this on both sides of the meat.

  Then beat the steaks very well with a meat pounder (they should be
  almost falling apart). Dip first in the flour, then in the egg, and
  again in the flour. For a really crisp crust, dip again in the egg,
  and the flour.

  Heat the oil in a large frying pan (the oil should be to a depth of
  1/4" (6 mm) or so). Fry the steaks in the oil until nicely browned.
  Remove and keep warm.

  Drain all but 3 tb of oil from the pan, being sure to leave the
  crusty bits on the bottom in the pan. Add 3 tb of flour (leftover
  from breading the meat), and stir to make a white roux.

  Whisk in 1-1/2 to 2 cups of milk, and stir until the mixture loses
  its floury taste. Season to taste with salt and a generous amount
  of black pepper (the pepper flavor is important in this dish).

  Serve the gravy over the meat and with mashed potatoes.

  UDD Notes: I generally serve garlic or garlic and cheese mashed
  potatoes under the pepper gravy.

  Recipe by Kathy Pitts in Bryan, TX

  U/l to NCE by Burt Ford 1/99 10/02.

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