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    Chicken Fried Steak

    Source of Recipe


    1 lb boneless beef cut into 4 serving pieces
    1 cup flour
    1 egg
    1/4 cup milk
    1 small onion, chopped
    1 cup chicken broth
    1 cup heavy cream
    2 Tbsp. fresh parsley chopped (or 2 tsp. dried)

    Pound steaks to about 1/4" thickness. Rub both sides with salt,
    pepper, paprika and garlic powder.

    Heat oil in a large skillet, oil should be about 1/4" high. Beat
    egg and milk together in a bowl. In another bowl, season the flour
    with salt, pepper, paprika, and garlic powder.

    When the oil is hot, dredge the steaks in the flour, then in the
    egg mixture, then back again in the flour. Place them immediately
    in the skillet. Fry on both sides until golden brown. Remove and
    set aside.

    Remove most of the oil from the skillet, leaving behind the bits
    of meat etc. Reheat the oil and add the onion. Cook until golden
    then add about 3 Tbsp. of flour, whisking it in. Gradually whisk
    in the chicken broth scraping the bottom well, add a little water
    if it is still too thick. Bring to boil then add cream and parsley
    and cook another minute.

    Serve with mashed potatoes, corn bread, or biscuits.




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