CLASSIC ORIGINAL "TEXAS" CHICKEN FRIED STEAK
There are a couple of VERY important points that should be stressed prior to beginning:
Follow recipe instructions EXACTLY as written. Tenderize your steak (always round steak). Don't overdo it. Try going over in opposite directions so it is properly and uniformly pierced. Not only is the beef not as tough as it used to be, but you don't want shredded beef, either.
Don't use too much grease. If you do you will wind up with a deep fried steak instead of a chicken fried steak. The grease should be just deep enough to cover the steaks and it should be THOROUGHLY HEATED before they are added. The hotter the grease, the quicker it will set the flour and keep it from absorbing grease. 2 c. of all purpose flour Salt and pepper to taste 2 c. milk Pure vegetable shortening for frying
Place the round steak on a cutting board, trim and discard bone and excess fat. With a meat mallet, pound each piece on both sides, going over meat twice in opposite directions. Set aside. Combine flour with salt and pepper. Place a 10 inch, cast iron skillet (others will work but cast iron give the best results) over a medium flame and add shortening to start heating. Dip the steaks in milk, then dredge both sides in the seasoned flour, patting to work in the flour and seasonings. Test temperature of shortening by sprinkling a few drops of milk into it. The milk should sizzle. Add steaks, taking care not to crowd them, and cook until golden brown on both sides and fully cooked. This will take 2 to 3 minutes on each side. Serve with cream gravy (below). SERVES FOUR.
THE GRAVY:
3 c. milk
2 to 3 tbsp. all purpose flour
4 to 5 tbsp. pan drippings
Salt and pepper to taste
