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Title: Chicken-Fried Steak With Cracked-Pepper Gravy
Yield: About 3 Cups

Ingredients

           batter:
      2    eggs
           1/2 cup cream
           1/2 cup bock beer
      2 c  vegetable oil
      4    tenderized round steaks
           -(about 1/2 pound each)
      2 c  cream gravy

Instructions

Prepare the flour spice by blending the flour, salt, pepper, and
cayenne. Set aside on a plate or wax paper. Prepare the batter by
mixing the eggs with a whisk, in a large bowl. Add the buttermilk,
or milk and sourdough starter, and beer. Whisk to blend. Set
aside. In a deep, heavy skillet, heat the oil to 350 degrees. While
the oil is heating, prepare the round steaks by dredging them in the
flour spice, taking care to evenly coat the meat. Shake off any
excess. Dip the meat into the batter, and then again in the flour
spice, evenly coating the batter so it is dry on the outside. When
the oil temperature reaches 350 degrees (when a drop of batter
sizzles when dropped in it), gently slide one steak into the hot oil.
Cook the steak about 5 minutes. Turn in, taking care not to break
the coating, and cook the meat 5 more minutes, or until the batter
is nicely browned. Drain the cooked steak on paper towels. Repeat
with the other steaks. Hold the cooked steaks in a 225 degree
oven until all four are done.
Pour Cracker-Pepper Gravy over the steaks and serve.

CREAM GRAVY
1/4 cup unsalted butter
2 tablespoons flour
1 cup cream; 1 1/3 cup milk
Salt to taste
1 teaspoon Cracked Pepper

Melt the butter in a heavy saucepan. When the foam goes down,
whisk in the flour. Continually whisk until the flour cooks, becoming
a fragrant light brown. Slowly add the milk, continuing to whisk to
keep lumps from forming. Season with salt and pepper. Simmer
gravy for 10 minutes to cook and reduce. Serve hot.

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