CHICKEN-FRIED STEAK
4 servings
Instead of pounding the steak, you may substitute 1 ½ pounds cube steak. For tips on pounding meat, see here.
Pound to ⅓ inch thick:
- One 1 ½-pound beef round or rump steak
Cut into 4 serving pieces. Mix in a shallow bowl:
- 1 cup flour
- 2 teaspoons black pepper
- 1 ½ teaspoons salt
- ¾ teaspoon cayenne pepper
Whisk together in a second shallow bowl:
- ¼ cup milk
- 1 egg
Coat each steak with the seasoned flour, dip into the egg mixture, coat with the seasoned flour again, and shake off any excess. Let dry on a rack for 15 minutes.
Heat in a large heavy skillet over medium-high heat:
- ½ inch vegetable oil, vegetable shortening, or lard
Add the steaks and fry, turning once, until golden brown, 2 to 3 minutes each side. Transfer to a warmed platter and cover loosely. Pour off all but 2 to 3 tablespoons of fat from the skillet and set back on the heat. Add and cook, stirring, about 5 minutes:
- 1 onion, thinly sliced
Add and cook, stirring, for 2 to 3 minutes:
- 2 tablespoons all-purpose flour
Stir in and bring to a boil, scraping up any browned bits:
- 1 cup milk
Reduce the heat and simmer until thickened, 3 to 5 minutes. Season with:
- Salt and black pepper to taste
- (Dash of hot pepper sauce)
Pour over the steaks.