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   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   October 26: National Chicken Fried Steak Day   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Kathy Pitts' Chicken Fried Steak #2   
    Categories: Beef, Sauces, Breads   
         Yield: 4 Servings   
       
         4    (6 oz ea) round steaks   
              Flour   
              +=SEASONED WITH=+   
              Salt, pepper, garlic powder   
         1 lg Egg   
              +=BEATEN WITH=+   
         2 tb Water   
              Milk   
              Oil or lard for frying   
       
     I use a method of tenderising the meat passed on to me by   
     my father, who made great CFS. First score the exterior of   
     the meat with a tiny, diamond-shaped pattern (like you'd   
     use to score the fat on a ham, but make the diamonds only   
     about 1/4" (6mm) long. Do this on both sides of the meat.   
        
     Then beat the steaks very well with a meat pounder (they   
     should be almost falling apart). Dip first in the flour,   
     then in the egg, and again in the flour. For a really   
     crisp crust, dip again in the egg, and the flour.   
        
     Heat the oil in a large frying pan (the oil should be to a   
     depth of 1/4" (6mm) or so). Fry the steaks in the oil   
     until nicely browned. Remove and keep warm.   
        
     Drain all but 3 Tbsp of oil from the pan, being sure to   
     leave the crusty bits on the bottom in the pan. Add 3   
     Tbsp. of flour (leftover from breading the meat), and stir   
     to make a white roux.   
        
     Whisk in 1 1/2 to 2 cups of milk, and stir until the   
     mixture loses its floury taste. Season to taste with salt   
     and a generous amount of black pepper (the pepper flavor   
     is important in this dish).   
        
     Serve the gravy over the meat and with mashed potatoes.   
        
     UDD Notes: I generally serve garlic or garlic and cheese   
     mashed potatoes under the pepper gravy.   
        
     Kathy Pitts in Bryan, TX   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Are duck gribenes called quacklings?   
   --- MultiMail/Win   
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