Chicken Fried Steak with Country Gravy
Turn less expensive round steak into tender, crispy-coated steaks served with a creamy, milk gravy. Add mashed potatoes and a green vegetable to complete the meal.
8 (6-ounce) round steaks
2 cups water
1 tablespoon white distilled vinegar
1 1/4 teaspoons salt, divided use
3 cups all-purpose flour
2 tablespoons ground black pepper
2 cups vegetable oil
2 tablespoons all-purpose flour
1 cup milk
- Pound steaks until 1/4-inch thick. Cut each steak in half crosswise. Place in a large bowl and cover with water, vinegar and 1 teaspoon of salt. Marinate for 2 hours in the refrigerator.
- In a clean plastic bag, combine 3 cups of flour and pepper. Add meat (shake off excess marinade first) one piece at a time, shaking to coat thoroughly. Set aside in a single layer on a sheet pan.
- Heat oil in a deep, large skillet to 365°F (185°C) or when a small piece of meat sizzles immediately on contact. Add meat to pan, without crowding, and brown until golden on both sides and thoroughly cooked, about 2 mintues per side. Drain on paper towels and hold warm.
- To make the gravy, pour off all but 2 tablespoons oil and add remaining 2 tablespoons flour, stirring, scraping, and cooking for 3 minutes. Remove from heat and gradually whisk in milk. Return to medium heat, add remaining 1/4 teaspoon salt and stir until thickened, about 1 minute. Serve immediately over steaks.
Makes 8 servings.