Chicken Fried Steak with Mashed Potato and Gravy

I started with our home grown beef...can't beat it!

A round steak should give you 4 servings.  Take it out of the package, look at the cut of meat - it should show you where to make the portion sizes...look at fat line, trim around that.

Take out your meat "hammer" and pound to tenderize.

Make two dishes, one with milk and egg and one with seasoned flour.  I seasoned my flour with salt, pepper, cayenne pepper, garlic and onion powder.  Reserve 2 - 4 tbs. for the gravy.

Dip steak in egg then flour and repeat.  Lay on a flour covered pan until ready to fry.  Let this rest a bit anyway, so that the coating sticks to the meat.

Put enough oil in pan to cover the sides of the meat.  Fry them - but don't crowd the pan.  

Keep these in warm oven till ready to serve.

Then, when you are done frying the meat, drain off the excess oil.  Leave the drippings and crumbs in the pan.  I put in 1 Tbs. of butter and the reserved flour.  Stir this up and add enough milk to make a gravy - as thick or thin as you like.

 (this is a little dark....but, I like dark and "brown" tastes good)

Blessings from Ringle, Wisconsin.