Recipe - Chicken-Fried Steak

4 8ounce slices round steak;
cut 1/2inch thick
Texas Hot Salt; to taste
2 lg Eggs
1 One fourth cup Milk; plus 2 tablespoons
4 ds Hot pepper sauce; (up TO 6)
1 cup Plus 2 tablespoons
allpurpose flour
4 tablespoon Lard or oil
1 Onion; minced
Worcestershire Sauce to
taste
Salt
Cayenne pepper to taste

TASTE SHOW #TS4850

http://www.foodtv.com/midatl/reclist.htm

Season the meat on both sides with Texas Hot Salt (recipe follows) and
pound to a thickness of 1/4inch.

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 23 minutes on each side, or until
golden brown. Transfer the steaks to a platter lined with paper towels and
keep them warm.

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

Yield: 4 servings

Posted to recipeludigest by LSHW shusky@erols.com on Feb 19, 1998