Recipe courtesy of David Rosengarten

Chicken-Fried Steak

  • Yield: 4 servings
Save Recipe

Ingredients

Four 8-ounce slices round steak, cut 1/2-inch thick

Texas Hot Salt, to taste, recipe follows

2 large eggs

1 1/4 cups milk, plus 2 tablespoons

4 to 6 dashes hot pepper sauce

1 cup plus 2 tablespoons all-purpose flour

4 tablespoons lard or oil

1 onion, minced

Worcestershire Sauce to taste

Salt

Cayenne pepper to taste

HOT SALT

2 tablespoons sweet Hungarian paprika

1 tablespoon salt

1 teaspoon freshly ground black pepper

1 teaspoon dried oregano

1 teaspoon ground cumin

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

Directions

  1. Season the meat on both sides with Texas Hot Salt (recipe follows) and pound to a thickness of 1/4-inch. In a bowl whisk together the eggs and 2 tablespoons of milk and the hot pepper sauce. Dredge the steaks in 1 cup of the flour, dip in the egg mixture, letting the excess drip off, and dredge in the flour again. Heat the lard or oil in a cast iron skillet over moderately high heat until hot. Add the steaks in batches and cook for 2 to 3 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm.
  2. Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook about 5 minutes, or until golden. Add 2 tablespoons of flour and cook, stirring, until lightly colored. Heat and add the remaining milk, and the Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring, until thickened. Strain into a sauceboat and serve with the steak. Suggested drink: Iced tea
  1. Put all ingredients in a bowl and mix them together.;
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Chicken Fried Steak with Gravy

Chicken Fried Steak

Chicken Fried Steak with Gravy

Chicken Fried Steak

Chicken Fried Steak

Chicken Fried Steak

Chicken Fried Steak

Chicken Fried Steak