Chicken Fried Steak With Peppered Cream Gravy

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 (8 ounce) top sirloin steaks (1/2 inch thick) or 8 (8 ounce) top round steaks (1/2 inch thick)
• salt & freshly ground black pepper
• 1 cup all-purpose flour, more as needed
• 1/8 teaspoon cayenne pepper
• 2 large eggs, beaten
• vegetable oil (for frying)
• 3 tablespoons all-purpose flour
• salt & freshly ground black pepper
• 1 1/2 cups milk, at room temperature

Recipe

• 1 pat the steaks dry and season with salt and pepper.
• 2 sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
• 3 using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
• 4 dredge again in the flour, shaking off any excess.
• 5 dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
• 6 pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
• 7 when the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
• 8 remove the steaks and keep warm.
• 9 for the gravy:.
• 10 pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
• 11 reduce the heat to medium, and add the flour, salt and pepper.
• 12 cook for 2-3 minutes, stirring constantly, until the flour is light golden.
• 13 slowly whisk in the milk, about 1/2 cup at a time.
• 14 reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
• 15 season again with salt and pepper, if necessary.
• 16 serve the gravy over the chicken-fried steaks.