Chicken Fried Steak and Gravy

Photo courtesy of Aspen Photography
2 eggs
1/2 cup milk
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
4 5-ounce beef round steaks, trimmed, and tenderized 1/2 inch-1/4 inch thick
vegetable oil, for frying, as needed

  1. Combine the eggs and milk, beat well.
  2. Separately combine the flour, salt, and pepper.
  3. Dip the steaks into the egg mixture, then into the seasoned flour.
  4. Pan-fry steaks in hot oil until browned on both sides.
  5. Drain on paper towels
2 tablespoons fat with drippings, from frying steaks
2 tablespoons all-purpose flour
2 cups milk, warmed
salt and black pepper to taste

  1. Place the drippings in pan over medium-high heat. When hot, stir in the flour.
  2. Remove from the heat and whisk in the warm milk.
  3. Return to the heat and whisk until thickened and smooth. Cook 5-10 minutes.
  4. Season with salt and pepper. Don't skimp on the pepper.

**served with over-easy eggs and seasoned, roasted potatoes.

Chef: breading stayed on all around the steak, cooked all the way through, nice taste, good texture. Chef would like more "crunch" to the breading and you can get this with bread crumbs added to the flour. Gravy was nice, but white is more traditional. Good to see the pepper, nice texture. The potatoes were beautifully cooked, smaller is good for made to order, could be salted more, but the peppers are good "tickles your tongue in the morning".

Personal/Team: Gravy made with the drippings made it darker, but we liked the color and flavor. The steak was good and tender. Would like to try with the crunchy breading. The potatoes were not made from a recipe, just seasoned and roasted. They tasted good and went well with the overall meal.

Lessons Learned: cube steak is made by "needling" a piece of meat to tenderize it. The meat is punctured, by machine, with a bunch of needles and this makes it very tender and able to cut with a fork.