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Chicken-Fried Steak with Cream Gravy

Makes 4 to 6 servingsCowboy Cooking Recipes from AlansKitchen.com

Ingredients

  • 6 - round steaks (7 ounces)

  • 4 - cups buttermilk

  • 1/4 - teaspoon salt

  • 1/8 - teaspoon black pepper

  • 5 - eggs

  • 1 - can (12 ounces) evaporated milk

  • 1/2 - cup vegetable oil

  • 1/2 - cup + 3 - Tablespoons all-purpose flour

  • 2 - cups water

Directions

  1. Pound steaks with meat tenderizing mallet.  Into a shallow bowl, pour in buttermilk.  Add steaks and marinate for about 2 hours.  Remove to a plate and discard buttermilk.  Sprinkle steaks with salt and pepper.  Set steaks aside.  In a medium mixing bowl, add eggs and 1/2 cup evaporated milk.  Beat.

  2. In a skillet heat oil to 350° F.  Dredge steaks in flour and dip them into the egg mixture.  Lightly flour again and shake off any excess flour.  Add steaks to skillet one at a time.  (You don't want to have the temperature drop.  Fry steaks for 4 minutes or until golden brown.  Turn over and fry until brown.  Remove from skillet and drain on paper towel.  Keep work in a 150° F. oven. 

  3. To prepare gravy, you want to remove all but 4 teaspoons of oil.  Reduce skillet heat to low.  Add 3 Tablespoons flour to skillet.  You want to stir constantly and cook until flour is brown.  Add remaining evaporated milk and whisk until smooth.  (Scrap the bottom of the skillet to pick up all remaining drippings.)  Add water gradually.  You want to stir constantly until gravy is smooth and thickened.  You can add salt and pepper to taste.  It is best to serve steaks and gravy separately.

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Jun 1, 1845 - John C. Frémont's 3rd expedition with 55 men & Kit Carson as guide left St. Louis to "map the source of the Arkansas River" but continued to the Sacramento Valley

 
 


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