Recipe - Chicken-Fried Steak With Cream Gravy

Six 7ounce portions of
tenderized beef; (cube
steaks or tenderized round
steaks)
Salt and pepper to taste
5 Eggs
1 cn (12oz) evaporated milk
2 cup Shortening or oil; (2 to 3)
Flour for dredging; plus 3
tablespoons allpurpose
flour
About 2 cups of water

Instructions:

Sprinkle the meat with salt and pepper and set aside. In a deep bowl, beat
the eggs and One half cup of the evaporated milk together. In a heavy deepsided
skillet, heat the shortening or oil to 350šF. Preheat the oven to 150šF
(very low).

Dredge the steaks with flour and dip them in the eggmilk mixture, then in
flour again, lightly shaking off the excess. With tongs, place the steaks,
a few at a time, to the hot grease (do not place too many at a time or they
will lower the temperature of the grease). Fry 4 minutes on one side, until
golden brown, then turn, using tongs or a slotted spatula, and fry on the
other side until golden. Remove from the grease and drain on paper towels.
Keep warm in the oven.

To make the gravy:   Pour all but 4 tablespoons of the fat from the skillet
and turn the heat to low. Add the 3 tablespoons of flour and cook over low
heat, stirring constantly, for 3 minutes; do not let it burn. Add the
remaining evaporated milk, whisking until smooth and scraping the bottom of
the pan to get up the small bits clinging to it. Slowly pour in the water,
whisking constantly, until the gravy is smooth and of the desired
thickness. Season with salt and pepper.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 16,
1998