Title: Chicken Fried Steak
Categories: Beef, Ceideburg 2
Yield: 1 Servings

----------------------------COMBINE, MIXING WELL----------------------------
1 Egg, slightly beaten
1/2 c Buttermilk
1/2 c Water
1 ts Worcestershire sauce

--------------------------SET LIQUIDS ASIDE. MIX--------------------------
2/3 c Breadcrumbs
1 1/3 c Flour
1/2 ts Salt
1/2 ts Pepper

-------------------------------NOW, YOU NEED-------------------------------
6 (4-oz.) cubed steaks

It is a "minute" or "cube" steak (steaks bought in a store already
"tenderized") or round steak pounded out thin, breaded and fried in
hot oil so it develops a crust like typical fried chicken. The steak
should be around 1/4 inch thick. It's served topped with a white
cream (or milk) gravy.

Dip steaks in buttermilk mixture, dredge in flour mixture. Let stand
for 10 minutes on paper towels. Fry steaks in 1/4" vegetable oil in
a heavy skillet at medium high heat (375F) until browned, adding oil
as necessary. Remove steaks and drain on paper towels.

Pour off pan drippings, reserving 3 Tb. drippings. Add 1/4 cup of
flour; stir over medium heat until bubbly. Boil 1 minute, stirring
constantly. Add 2 cups milk; cook until thickened, stirring
constantly. Stir in 1/2 tsp. salt and 1/2 tsp. pepper. Add steaks to
gravy. Cover and simmer for 5 minutes.

NANCY HATTAWAY From "Southern Living Annual Recipes, 1988"

I won't even begin to enter the fat and calorie information on this
one.

NOTE: This is a Southern version. Generally in Kansas, where I come
from, the recipe would be much simpler++just a pounded steak dredged
in flour and fried served with a simple milk gravy.

Posted by Stephen Ceideberg; December 3 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip