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Chicken-Fried Steak and Cream Gravy

 

 

 
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Chicken-Fried Steak and Cream Gravy


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Glorious American Food icon
by Christopher Idone, 1985,
A Welcome Book, Random House

Ingredients
5 pounds top or bottom round of beef,
sliced 1/2 inch thick
3 cups milk
Salt and freshly milled black pepper
[We use Creole seasoning.]
5 cups all-purpose flour
2 eggs, lightly beaten
1 quart vegetable oil, for frying
2 cups heavy cream

Tools
Large cast-iron skillet
Meat pounder

Method
In a shallow dish, steep the sliced steak in 2 cups of the milk for 1 hour.
Drain and dry with paper towels.
Season the meat with salt and pepper. Sprinkle lightly with 2 tablespoons
of the flour and pound 1/4 inch thick with a meat pounder.
In a shallow bowl, combine the eggs and the remaining cup of milk.
Lightly dip the meat in the egg mixture.
Dredge in the remaining flour, reserving 2 tablespoons, and dredge twice more, shaking away any excess.
In a large cast-iron skillet, pour in 1 inch of oil. Heat the oil until hot and
fry the steak in batches until golden brown on each side. (The oil will have
to be changed at least once for this amount of meat.) Continue frying until
all the floured meat is cooked.
When the meat is cooked, pour off all but 1 tablespoon of the oil. Off the heat, stir in 2 tablespoons flour and mix with the oil. Return to low heat
and add the cream. Bring to a simmer, stirring constantly and scraping up
the browned bits that cling to the bottom of the pan, until the cream gravy thickens. Season to taste with salt and pepper and serve hot.
Serves 8 to 10
 

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