I just wrote about this delicious meal for another client.  Just writing it made me so hungry that I wanted to share it with readers of areyoucookin.com.

If you have eaten in the South you surely have tried Chicken-Fried Steak.  That’s where the term and the recipes originated.  One of the secrets is using round or cubed steak and pounding it with a meat mallet until it is thin and tender. One to one & one half pounds of steak cut into about 4 serving size pieces, pounded and then dipped in a mixture of one egg beaten with one cup of milk.  Then dredge the meat in flour seasoned with salt and pepper.  Fry steaks in about two to three tablespoons shortening in a heavy skillet. Fry until the batter is crisp and well browned.  Drain.  Pour the oil from the skillet and add 2 tablespoons of flour to the dripping left in the pan.  Stir and brown the flour .   Add one cup of water or milk.  Cook until thick and creamy.  Season with salt and pepper and serve with steak.

This good tasting dish is usually served with mashed potatoes and biscuits.  Seldom do you get a vegetable with this filling combination.

One southern variation to this recipe is using one sleeve of crushed saltine crackers, combined with one cup flour, ½ teaspoon baking powder, 1 teaspoon salt, ½ teaspoon black pepper and red pepper.  Then mix together ¾ cup milk and 2 large eggs.  Dredge the steaks in the cracker-flour, dip in milk and then dredge again in the cracker-flour.  Fry in about 3 cups peanut oil until golden brown. Drain oil from the skillet reserving one tablespoon of the drippings and cooked bits.  Add flour, salt and pepper then stir in 4 cup of milk. Cook until thickened over medium-high heat.