CHICKEN FRIED STEAK & GRAVY
Regi Dean's Recipes 08/22/99
Meats
Nita
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Eggs	2
Flour, Salt & Pepper	For gravy
Flour, Salt & Pepper	To bread 
Milk, warm	2 cups
Round Steak (1/2 TO 3/4")	2 lbs.
Vegetable Oil - in skillet	1"
Water	2TBS.
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Trim fat from meat and cut into serving size pieces.  Score edges to 
prevent curling and pound to tenderize.  Dredge pieces in flour 
seasoned with salt and pepper.  Beat eggs with water and dip steak in 
the  mixture.  Dredge again in flour to coat both sides and edges.  Set 
aside on wax paper for 10 to 20 minutes to allow batter to adhere.  Drop 
steak pieces into large skillet with 1" of hot oil.  

Fry over medium high heat.  Do not crowd pieces.  When brown on one 
side, turn and brown other.  Drain on paper toweling and place on 
heated platter.  Keep warm.

Make gravy by pouring off all but 1/4 cup oil in skillet.  Scrape bottom to 
loosen browned pieces of batter.  

Take off heat and stir in 1/4 cup seasoned flour.  Place over low heat 
and cook and stir flour until lightly browned.  Slowly add milk, stirring 
to reduce lumping, though some lumps may remain.  Adjust 
seasonings.  Cook until thickened.  Serve with mshed potatoes or 
biscuits.