Recipes:
Chicken Fried Steak
INGREDIENTS
1½ pounds thin-sliced
round steak,
trimmed, pounded
1 cup flour
1 teaspoon salt
½ teaspoon pepper
½ cup butter, melted
4 tablespoons
shortening
2 cups milk
SERVES 6
Make Ahead
Prepare through step 1
up to 8 hours ahead.
Refrigerate until ready to
proceed with step 2.
VARIATION
For a crisper crust,
dip the steaks in a
mixture of milk and
baking soda instead
of butter before
dredging in flour.
1 Cut steak into
serving-size pieces.
Mix flour, salt and pepper
in a shallow dish. Dip steak
in butter, then coat with
flour mixture. Reserve
remaining flour mixture.
2 Heat shortening in
skillet until pinch of
flour sizzles.
3 Brown steaks on both
sides. Reduce heat to
medium. Cook, covered,
for 20 minutes or until
tender, turning frequently.
Drain steak on paper
towels; keep warm.
4 Reserve 3 tablespoons
pan drippings. Blend
reserved flour mixture
into drippings. Stir in milk.
Cook, stirring continually,
until thickened. Serve
over steak.
Make It Quicker
• Mix the flour, salt
and pepper together in
a large flour or salt
shaker. Shake the
mixture onto the meat
to give a more even
distribution and a
crisper coating.
