Recipe - Cornmeal-Coated Chicken Fried Steak With White Gravy

STEAK
4 4ounce rib eye steaks;
pounded thinly
Salt and freshly ground
pepper
1 cup Flour
3 Eggs
2 cup Yellow cornmeal
6 tablespoon Vegetable oil

GRAVY
3 tablespoon Unsalted butter
1 small Onion; finely chopped
2 Cloves garlic; finely
chopped
3 tablespoon Allpurpose flour
2 cup Chicken broth
1 cup Milk
1 pn Cayenne pepper; to taste
Salt

How to Prepare the Steaks: Season the steaks on both sides with salt and
pepper. Place the flour, eggs and cornmeal in 3 separate bowls. Season the
flour and cornmeal with salt and pepper, beat the eggs lightly and season
with salt and pepper. Dredge each steak lightly in the flour and tap off
excess. Then dip each steak in the eggs and let excess drip off. Press each
steak into the cornmeal, coating the entire steak well. Heat the oil in a
large skillet until almost smoking and "fry" each steak until golden brown
on both sides. Drain on paper towels and place on a baking sheet. Keep in a
warm oven until ready to serve.

How to Prepare the Gravy: Heat the butter over medium heat in a medium
saucepan. Add the onions and garlic and cook until soft. Sprinkle in the
flour and cook for 23 minutes (do not allow the flour to take on any
color). Whisk in the broth and milk and continue whisking until smooth.
Bring the sauce to a boil, whisking constantly, reduce heat and let cook,
still whisking, until the gravy thickens. Add the cayenne pepper and season
with salt. Serve with mashed potatoes and cooked greens.

Serves 4
Posted to recipeludigest Volume 01 Number 472 by "bunny"
layla696@ix.netcom.com on Jan 7, 1998