CHICKEN FRIED STEAK AND GRAVY"From the mayor of Dodge City. Mayor Jim Sherer gives credit for the recipe to his mother."
FOR THE STEAK:2 pounds of lean round steak, 1/2 inch thick
2 to 3 packs of saltine crackers, finely crumbled
2 to 3 eggs
1/2 cup milk
Butter-flavored cooking oil
Lawry's Seasoned Salt
Lemon pepper
Coarse ground pepper
FOR THE GRAVY:3 to 4 tablespoons of flour
4 to 6 cups of milk
Salt and coarsely ground pepper (to taste)
Start with a 2-pound cut of lean round steak, 1/2-inch thick. Have the butcher run it through the tenderizer two times - this is very important. Cut steak into pieces approximately 2 by 3 inches.
Put crackers in a zipper lock bag and use a rolling pin to pulverize crackers into fine crumbs. Place the crumbs in a round cake pan.
Break eggs into a bowl, add milk, and whisk until thoroughly blended.
Dip each piece of meat into the egg mix, coating both sides. Then place the meat into the cracker crumb pan, and press it into the crumbs on both sides with your fingers so the crumbs make a good coating on the meat. The meat will spread out to about 3 by 4 inches.
Pour cooking oil to 1/2 inch deep in a large skillet over a medium-high heat.
Arrange coated steaks loosely in pan. Season to taste. Cook to medium golden brown on both sides.
TO MAKE THE GRAVY: After steak is cooked, remove all but 3 or 4 tablespoons of the drippings from the skillet. Mix 3 to 4 tablespoons of flour in the drippings until flour is blended with the oil and reaches a paste consistency. Add milk, and stir mixture over a medium to a medium-high heat until it reaches a medium consistency. More milk might be needed. Season with salt and coarse ground pepper to taste.
Makes 6-8 servings
Source:
The Prairie Table Cookbook by Bill Kurtis