TZUTC: -0700   
   MSGID: 34286.fidonet_cooking@1:105/500 2d56cf62   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Jeff's Chicken Fried Steak   
    Categories: Beef   
         Yield: 1 Serving   
       
   MMMMM---------------------------STEAK--------------------------------   
       1/2 lb Round steak   
         1 c  Flour   
         1 c  Milk   
         1    Egg   
         1 ts Garlic powder   
       1/2 ts Salt   
       1/2 ts Pepper   
              Oil; for cooking   
      
   MMMMM------------------------CREAM GRAVY-----------------------------   
         4 tb Cooking oil; from the pan   
       1/4 c  Flour   
         1 c  Milk   
         1 c  Water   
              Salt   
              Pepper   
       
     Steak:   
        
     Heat 1/4" oil in heavy frying pan to medium high. Combine 1 cup milk   
     with the egg, whisk to mix. Pour into 9" round shallow pan. Season 1   
     cup flour with the garlic powder, salt, and pepper. Sift together   
     into a second 9" round shallow pan. Tenderize the round steak well,   
     trimming off excess fat and ligament. Dip the meat into the egg and   
     milk mixture, then dredge in the seasoned flour, pressing the flour   
     into the meat. Repeat for a crispier coating. When oil is hot, place   
     the meat into oil, adjusting temperature, to allow the meat to cook   
     for 9 to 12 minutes. This allows additional tenderizing of the meat.   
     When fried steak is golden brown, remove to drain on paper towels.   
     Serve with cream gravy.   
        
     Cream Gravy:   
        
     Pour off all but 4 tb of the cooking oil from the pan. Over medium   
     heat, slowly stir in the 1/4 cup flour, stirring constantly. Combine   
     the 1 cup milk and 1 cup water, slowly add to oil & flour mix,   
     stirring constantly. Stirring with a large spatula helps. Loosen   
     brown bits rom bottom of pan while stirring, there's great flavor   
     there.   
        
     Add salt and pepper to taste, raising heat to bring to a boil. When   
     bubbly, lower heat and continue to stir, simmering for 5 minutes.   
        
     It's traditional to serve the meat with mashed potatoes, covering the   
     meat and potatoes with the gravy. Large yeast rolls go great with   
     this meal too. Well worth the effort!   
        
     Recipe by Jeff Duke   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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