Chicken-Fried Steak and Gravy ~Made June 3rd

                                                       Mmmmm Chicken Fried Steak

Gooseberry Patch Cookbook: Comfort foods

Page: 126

Cooked June 3rd

1 egg, beaten   1 cup butter milk   salt and pepper to taste   1/4 tsp. garlic powder

1 C. + 1/4 c. all purpose flour, divided  

1 lb. boneless beef top loin, cut into 4 pieces and flattened to 1.4 in-thick 

oil for frying   31/2 - 4 C. milk

1. Beat together the first 4 ingredients in a shallow bowl; set aside.
2. In another shallow bowl, mix together garlic powder and 1 cup flour.
3. Dip meat into flour mixture, coating both sides evenly; dip into egg mixture and back into flour.
4. In large cast iron skillet, deep fryer, or deep shallow skillet, heat 1/2 cup shorting/oil until very hot.
5. Add meat; cook until golden on both sides and cooked through, turning once.
6. Remove to paper towel-lined plate; keep warm.
7. Drain skillet, reserving 1/2 cup drippings. Blend remaining floutr into drippings over medium heat.
8. Gradually add milk to desired consistency, stirring constantly, until thickened. Heat through; add additional salt and pepper to taste. Serve gravy over meat.
9. Serves 4