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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Fried Steak Recipe

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This recipe for Chicken Fried Steak is from Can You Tell Me How You Made That? volume 3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For 3 lbs tenderized flank steak, cut into serving sizes:
½ c canola oil, so that steak is not submerged
Wet Mix: (as many times as it takes!)
1 ½ c whole milk
2 lg eggs
Dry Mix: (as many times as it takes!)
1 c four
2 tsp onion powder
2 tsp garlic powder
1 tsp 3-pepper blend, freshly ground
2 tsp Real salt
Gravy:
¼ c oil
½ stick of butter
⅓ c flour
salt & pepper to taste
2c whole milk
Directions:
Directions:
4 dishes & several cookie drying racks:

Smush dry mix completely into the meat spaces.
Let rest a minute. Repeat.
Then dip into wet mix, then into dry again.
Place on rack. Repeat.
Heat oil in large skillet over medium heat.
Cook meat each side, til edges are golden brown.
Remove to paper towel-lined plate & cover.

For country gravy, pour off grease from skillet, but do not clean.
For white gravy, begin in a clean skillet.
On med-low heat, add oil; sprinkle flour over.
Using a whisk, mix to a paste & cook to slight golden brown.
Pour in 3 to 4 c milk, whisking constantly.
Add salt & black pepper; whisk til smooth & thick.

Pour gravy over meat and a side of mashed potatoes.

 

 

 

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