Chicken Fried Steak and Gravy

 in Favorite Recipes by

Provided by Carolyn Greer for the December 2014 issue of EnnisNOW Magazine.

  • 1 lb. round steak, sliced 1/4-inch thick
  • Oil in desired amount for frying 
  • Salt, to taste
  • Pepper, to taste
  • 1/2 to 3/4 cup flour
  • 3 eggs, beaten

Gravy:

  • 1/2 cup oil
  • 1/2 cup flour
  • 2 to 3 cups milk
  • Salt, to taste
  • Pepper, to taste
  • Worcestershire sauce, to taste
  • 1/4 cup water 
  1. Cut steak into serving-sized pieces. If not tenderized, pound on both sides with a meat mallet.
  2. In a large frying pan, heat oil (about 1/2-inch deep) over medium-high heat.
  3. While oil is heating, season steak, dredge in flour, dip in beaten eggs, then coat with flour again.
  4. Gently place meat in hot oil and fry on both sides until brown. Remove from pan and place on paper towels to remove excess oil.
  5. For gravy: Use the oil left in the pan after frying the steak. Add flour and stir; let brown well.
  6. Add milk, stirring constantly with a whisk. Add salt, pepper and sauce; stir over medium heat until gravy reaches desired consistency.
  7. Add water to give a silky texture. Serve with chicken fried steak.