Chicken-Fried Steak with Creamy Pepper Gravy
Published: Friday, August 10, 2018
4 cube steaks (1 to 1¼ lbs.)
2 eggs
5 oz. can evaporated milk
1 c. flour
1 tsp. salt
2 tsp. freshly ground pepper
Shortening or vegetable oil, for frying
½ c. beef broth
1/3 c. water
Pound steaks with a meat pounder until ¼" thick. In a pie plate, beat eggs and 2 Tbsp. evaporated milk. In another pie plate, mix flour with salt and pepper.
Dredge steaks in seasoned flour. Dip in egg to coat, letting excess drip off. Dredge in flour until coated on both sides. Set on a piece of wax paper. Let stand 2 minutes. Coat in flour again. Reserve 2 Tbsp. flour for gravy.
In a large skillet, preferably cast-iron, heat enough shortening or oil to measure ½" over medium heat until it reaches 360°. Add steaks, 2 at a time. Cook until golden brown on bottom, 2-4 minutes. Turn and cook until golden brown on second side, about 3 minutes. Place on a cookie sheet lined with paper towels. Cover with foil to keep warm.
Carefully pour off all but 2 Tbsp. drippings from skillet. Whisk in reserved flour and cook over medium heat, whisking 1 minute. Gradually whisk in remaining evaporated milk, beef broth and water. Bring to a boil, reduce heat and simmer 2 minutes, stirring occasionally, until thickened. Transfer steaks to plates, pour gravy over steaks and serve at once. —4 servings.
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