White trash chicken fried steak with white gravy

1 servings

Ingredients

Quantity Ingredient
Round steak, bout the size of a piece of bread but twice as thick
Flour
Salt
Pepper
Oil

Directions

Pound on the steak until it's thin and tender. Sprinkle with salt and pepper. Dredge in flour until you can get a nice thick coating of flour on it... if not thick enough, let it sit a couple of minutes for the juices in the meat to seep through and dredge through the flour again. Fry it in a hot skillet with just enough oil to prevent it from sticking. Cook until well done and serve with white gravy.

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%%%%% WHITE GRAVY %%%%%

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Save the drippings from

frying the steak. Determine how much drippings you have and judge just how much milk and flour will the needed to thicken the drippings. (¼ cup milk to 2 tbsp flour) Sprinkle the flour into the drippings and stir while cooking over low heat. When the flour has been incoporated into the drippings, slowly start adding the milk until you reach the consistency you desire.. Don't forget... good flour gravy takes a practiced hand and oftimes many tries to get perfect!

Origin: Adapted from White Trash Shared by: Sharon Stevens, April/95.

Submitted By SHARON STEVENS On 04-20-95

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