Chicken-Fried Steak with Gravy
This classic American beef recipe is named for the herb-seasoned coating traditionally used on chicken pieces before frying. It is just as good on beef steak.
Recipe from Better Homes and Gardens
1 pound beef top round steak, cut 1/2 inch thick
3/4 cup fine dry bread crumbs
1 1/2 teaspoons snipped fresh basil or oregano or 1/2 teaspoon dried basil or oregano, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 beaten egg
1 tablespoon milk
2 tablespoons cooking oil
1 small onion, sliced and separated into rings
2 tablespoons all-purpose flour
1 1/3 cups milk
In a dish or on a piece of waxed paper combine bread crumbs, basil or oregano, salt, and pepper. In another shallow dish stir together egg and the 1 tablespoon milk. Dip meat pieces in egg mixture, then coat with bread crumb mixture.
In a 12-inch skillet brown meat pieces in hot oil over medium heat about 3 minutes on each side. Reduce heat to low. Cover and cook for 45 to 60 minutes more or until tender. Transfer meat pieces to a platter. Cover to keep warm.
For gravy, cook onion in pan drippings until tender but not brown. (Add more oil, if necessary.) Stir in flour. Add the 1-1/3 cups milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Serve gravy with meat. Makes 4 servings.
Per Serving: cal. (kcal) 363, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 22, pro. (g) 32, sodium (mg) 539, Percent Daily Values are based on a 2,000 calorie diet