from Lynda's Recipe Box
1 1/2 pounds bottom round steak, cut into serving pieces and pounded about 1/2 inch thick with a meat mallet
about 1 cup all purpose flour
1 teaspoon salt
1/2 - 1 teaspoon black pepper
1/2 teaspoon paprika
1/8 teaspoon garlic powder, optional
1 egg, beaten
1/2 cup milk
canola oil for frying
1. Pound steaks with a meat tenderizer until thin, about 1/4 to 1/2 inch thick.
2. Season steak with salt and pepper.
3. Place flour, salt, pepper, garlic and paprika in a plate and mix. Pour beaten egg and milk in another bowl that is wide enough to dip the meat into.
4. Heat a skillet, and about 1/2 cup canola oil, to medium or medium high heat
5. With a fork, or your hand, dip each steak into flour mixture, and then shake off the excess.
6. Then dip steak into the egg/milk mixture and then back into the flour. Lay on a clean plate.
7. Place each steak into a frying pan in the hot oil. Do not crowd the steak. Fry 2-3 minutes until golden and then turn the steaks over and cook until golden, another 2-3 minutes.
8. Remove steaks to a paper towel lined plate to drain. While making the gravy, I place the steaks in the oven, which is heated to the lowest heat setting. Place the steaks on a wire rack on a baking sheet, just to stay warm and crispy while making the gravy.
GRAVY: Drain all but about 3 tablespoons of oil from the skillet. Leave all the brown crispy stuff in the skillet. Add 3 tablespoons of flour to the oil and stir until combined and creamy. Cook this roux until it is lightly golden, a couple of minutes. Turn heat down, if needed. If the roux looks oily, add a bit more flour. Stir in 2 cups of milk, whisking until it bubbles and there are no lumps. Cook gravy until thick and creamy. Add salt and pepper to taste. If needed add more milk. I ended up using about 2 1/2 cups of milk total, but it depends on how thick you like your gravy. Now ladle gravy over hot mashed potatoes and Chicken Fried Steak. At this point I like to add more black pepper. I like this gravy well peppered, but go by your own tastes for this. Groan and enjoy!NOTE: Start the mashed potatoes first, so they can cook while you make the steak and gravy.
Also, in these photos, the steak appears a bit darker than it really was.