Chicken Fried Steak

US Copy write # TXu 1-354-553

If you simmer round steak in milk gravy, it tenderizes the meat. Round steak is very tough & dry because it is so lean; but boy does it taste good.

Chicken Fried Steak

1                   1" thick lg. Round Steak, Tenderized Round Steak or 6 cube steaks


3                   Eggs

                     Pepper Salt

1 tsp.            Garlic Pepper

cup           Olive Oil 1 tblsp. Milk

1 tblsp.         Beef bullion granules 1 tsp. Worchester sauce

1-cup           Milk 2 cups Flour

Put oil in 12" skillet and preheat on medium high (7) until a drop of water sizzles when dropped into pan. If you are using Round Steak, beat steak with a meat tenderizer mallet until full of holes on each side. Cut steak into 4 to 6 squares or oblong pieces. Season steak with salt, pepper and garlic. Put eggs in a large shallow bowl and season with salt and pepper. Add milk and Worchester sauce to eggs and beat until smooth. Put flour on 10-inch plate. Dip steak in egg mixture, put in flour and turn until coated with flour. Put in hot oil and fry until golden brown (about 5 minutes on each side). Set aside on paper towels in platter so they can drain. Empty all but about 3 tblsp. of oil and drippings. Remove large clumps of breading. Put left over flour in sifter and sift into hot oil until slightly less than runny/almost pasty and lightly brown flour to off white. Season with Salt, Pepper and garlic. Add beef bullion granules. Slowly add 1 or more cups milk while stirring vigorously. Consistency should be almost runny when done. Put steaks in gravy and simmer for about 10 minutes, turn over and simmer another 10 minutes. Serves 4-6

Serve with

Mashed Potatoes or Rice covered in gravy

Snap beans, Red beans or Pinto beans

Salad or Fruit dish

Iced Tea or Milk


Fried Steak         A, B 3, B 6, B 12, Calcium, D, Zinc, Iron, Selenium, Potassium, Riboflavin

Milk Gravy          A, B 12, Calcium, D, Zinc, Selenium, Potassium, Riboflavin


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by Frances M. McCrory-Meservy