Southern Chicken-Fried Steak with Spicy Gravy
1-1/2 pounds cube, bottom round or rump steaks 1/4 cup milk 1 egg 1 cup flour 2 teaspoons black pepper 1-1/2 teaspoons salt 3/4 teaspoon (or more) ground red pepper 1/4 cup shortening
INGREDIENTS for Spicy Gravy:
1 small onion 2 to 3 Tablespoons flour 1 cup milk
TO PREPARE:
For the steak, rinse the cube steaks with cool water and pat dry. Pound the steaks between sheets of waxed paper with a meat mallet to flatten. Whisk the milk and egg in a bowl. Combine the flour, black pepper, salt and red pepper in a shallow dish and mix well. Dip each steak in the egg mixture and then coat with the flour mixture. Let stand for 10 minutes. Heat the shortening in a large skillet until it sizzles when a drop of water is added. Fry the steaks in the hot shortening for 3 minutes per side or until golden brown, turning once. Drain, reserving 2 to 3 Tablespoons of the pan drippings for the gravy. Place the steaks on a platter and cover to keep warm.
For the gravy, sauté the onion in the reserved pan drippings in a skillet for 2 to 3 minutes. Add the flour and mix well. Cook until bubbly, stirring constantly. Stir in the milk. Cook until thickened, stirring constantly. Serve the gravy with the steaks.
SERVES: 4
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