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    Chicken Fried Steak with Gravy

    Source of Recipe


    1 (1 1/2 to 2 pounds) flank steak
    Salt and pepper
    2 1/2 cups flour
    2 eggs, beaten with 2 tablespoons milk
    Vegetable oil for frying
    6 ounces finely chopped bacon
    1/4 cup minced onions
    3 cups whole milk

    Cut the flank steak into four equal portions, crosswise. Using a
    meat mallet, pound out the steak, about 1/4-inch. Season with salt
    and pepper. Season 2 cups of the flour with salt and pepper. Dredge
    the steaks in the seasoned flour. Dip the steaks in the egg wash,
    letting the excess drip off. Dredge the steaks in the seasoned
    flour, coating each side completely.

    Add enough oil to a large skillet to fill about 1/4-inch of the
    pan. Heat the oil. When the oil is hot, carefully lay the steaks
    in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each
    side, or until golden. Season with salt and pepper. In another
    skillet, render the bacon until crispy, about 3 to 4 minutes. Add
    the onions and continue to saute for 2 to 3 minutes. Stir in the
    remaining 1/2 cup of flour and continue to cook for 2 minutes.
    Season with salt and black pepper. Whisk in the milk and bring the
    liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy
    is too thick add a little more milk and if too thin, cook a little
    longer. Remove from the heat and season with salt an black pepper.
    Spoon the gravy over each steak.

    Yield: 4 servings




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