2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
1/3 cup vegetable oil
Milk Gravy (recipe follows)
2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Instructions
In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix.
Preheat oven to 150 degrees F. In a large frying pan (I like to use my cast-iron skillet) over medium-high heat, add vegetable oil and heat until a drop of water sizzles.
Preheat oven to 150 degrees F. In a large frying pan (I like to use my cast-iron skillet) over medium-high heat, add vegetable oil and heat until a drop of water sizzles.
Remove from pan and keep cooked steaks warm in preheated oven. Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.
Milk Gravy:
Originally Submitted
5/6/2008
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