Chicken Fried Steak
Note: From “Recipe Revival: Southern Classics Reinvented for Modern Cooks,” by the editors of Southern Living magazine.
• 1/4 c. plus 3 tbsp. flour, divided
• Freshly ground black pepper
• 4 (4-oz.) cubed beef steaks
• 1 egg, lightly beaten
• 1/2 c. plus 2 tbsp. milk, divided
• 1 c. saltine cracker crumbs
• 2 c. vegetable oil
• 1 1/2 c. chicken broth
• Dash of Worcestershire sauce
• Dash of hot sauce
In a small bowl, combine 1/4 cup flour with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle both sides of steaks with flour mixture.
In a shallow dish, combine egg and 2 tablespoons milk. Place cracker crumbs on a plate. Dip steaks in egg mixture, then dredge in cracker crumbs.
Heat vegetable oil in a large, heavy skillet over medium heat. Cook steaks until browned, about 2 minutes on each side. Cover, reduce heat and simmer, turning occasionally, until tender, about 15 minutes. Remove steaks and drain on paper towels, reserving 3 tablespoons drippings in the skillet. Keep steaks warm.
Over medium heat, whisk remaining 3 tablespoons flour into hot drippings until smooth. Cook 1 minute, whisking constantly. Gradually add broth and remaining 1/2 cup milk, whisking constantly. Cook, whisking constantly, until gravy is thickened and bubbly, about 3 minutes. Stir in Worcestershire sauce and hot sauce (and taste for additional salt and pepper). Serve gravy with steaks.