Chicken Fried Steak and Cream Gravy

Fifth best food in Texas....

Chicken Fried Steak and Cream Gravy

Once you have had a real honest to goodness Texas style Chicken Fried Steak, you will never be able to eat those frozen breaded things they call food again.

It takes a couple of hours to prepare the very best Chicken Fried Steak dinner! But it's some real fine vittles. Start with the steak. Round steak is what my mom used. It was a big piece of meat that would be cut up to make four or five "steaks".

First, bring the steak to room temp. Then you will either need a very sturdy unbreakable plate or a heavy meat mallet. Before we got our mallet, mom would use the edge of a plate to pound the meat to tenderize it. After we got the meat mallet, we had many more dinners of Chicken Fried Steak, so I recommend the mallet.

Pound the steak until it is tenderized. Turn it over and do the other side. This will also spread out the meat and make it bigger. Cut the steak into meal sized pieces. You should be able to feed at least four people from one steak.

Dredge the pieces, one at a time, into a pan of flour plus salt, pepper, garlic powder and any other seasonings you like. Then dip the meat into an egg and milk mixture. Then back into the flour mixture. After the second coating of flour, put the meat into a frying skillet with about an inch and a half of hot oil. Brown on both sides and place on paper towels to drain. Fry only one or two pieces at a time.

After making the steaks, pour off the hot grease from the pan leaving about two or three tablespoons in the pan. Add an equal amount of flour. Mix the flour and oil together and pour in two or three cups of milk. Stir and cook until thick. Serve the gravy over the Chicken Fried Steaks!

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