Pound the round steak until if lattens, cut away fat and bone, cut into 4 pieces. Beat egg with water or milk until lemony. Sprinkle all sides of meat with salt and pepper. Deredge in flour, knocking off excess. Dip in egg, then again in flour and set aside. (Coating needs time to set or it will come off in the skillet)
Heat about 1 inch of oil in a cast iron skillet over medium high heat. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and cook until golden brown on each side, turning only once. Now, turn heat down, add 1 T water, over with tight fitting lid and steam for 5 minutes.
Making pan gravy - pour out oil from skillet, leaving any crumbs of the batter. return 2 T of oil to skillet and add 2-3 T flou. Stir to make a golden roux, giving salt and pepper shakers a good shake over it too. Stirring all the while, add 1 1/2 c warm water. Cook and stir until smooth and thick. Taste for seasonings.
Some people substitute milk for water. If you do, make sure the milk is at least room temperature to guarantee a smooth gravy.
Originally Submitted
6/8/2008
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