Chicken Fried Steak and Creamy Gravy
- 2 pounds round steak, cut 1/2-inch thick and pounded with mallet
- Salt and pepper
- 1 cup flour
- 2 eggs, beaten
- Hot pepper sauce
- 4 cups crushed saltine crackers
- 1/4 cup corn oil
- 4 cups of milk
Season steaks with salt and pepper. Reserve 1/4 cup of flour. Dredge each steak in flour, egg and cracker crumbs. In a large cast iron skillet over medium high heat corn oil. Add steaks and cook until golden brown and crisp. Transfer to paper towels to drain. Pour off all but 4 tablespoon remaining oil and set over low heat. Whisk 1/4 flour into hot oil and bring to simmer. Gradually whisk in milk and bring to a simmer. Season with salt and pepper.
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