CHICKEN FRIED STEAK, GRAVY, and BISCUIT RECIPE

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TO PREPARE THE STEAK:

Use 2 pound round steak, 1/2 to 3/4 inch thick. Ask butcher to tenderize or pound it thoroughly on both sides with meat-tenderizing mallet. Trim off fat. Cut into pieces 5 to 6 inches in diameter. Flour each piece thoroughly and shake off excess. Dip in Chicken Fried Steak Batter (see below for recipe), drain, then flour it again. Use deep fry pan half-filled with a good brand of vegetable oil. Preheat oil to 325 degrees. Cook meat 7 to 10 minutes or until golden brown.

 

 

TO PREPARE CHICKEN FRIED STEAK BATTER:

2 tbsp. sugar
1/2 tsp. salt
2 eggs
1 tbsp. baking powder
1 c. milk

Mix the first four ingredients with half the milk and stir until smooth. Add remainder of milk and mix well.

 

 

TO PREPARE THE GRAVY:

In pan where you fried the steak, gradually add one cup of flour and approximately 1/2 stick of butter. Slowly add up to 8 cups milk, stirring constantly until desired thickness is obtained. Remove from heat and add salt and pepper to taste. Serve Chicken Fried Steak with mashed potatoes and biscuits.

 

 

BISCUIT RECIPE:

2 c. flour
1 tsp. salt
3 tsp. baking powder
5 tbsp. butter
3/4 c. milk

Sift all dry ingredients into a bowl. Cut in butter until mixture looks like coarse cornmeal. Add milk and mix well. Knead dough, roll and cut. Bake at 425 degrees for 12 to 15 minutes.

 

 

 

I made this with cube steaks. The batter is the first one I have had success with staying on during the frying process.  I also made the biscuits as "drop" instead of "roll and cut". DELISH!