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Title: Chicken-Fried Steak
Yield: 4 Servings

Ingredients

    2/3 c  flour
      1 ts salt
      1    ground pepper
      2 lb top round
 
  ----------------------------TENDERIZE---------------------------------
      2    egg
      2 tb cream
    1/2 c  vegetable oil
      2 c  saltine cracker crumbs
      1    onion
    1/2 c  cream
      2 c  chicken stock
      1 ds worcestershire sauce
      1 ds hot pepper sauce

Instructions

MIX 1/2 CUP OF THE FLOUR, the salt and the pepper
together. Pound the mixture into both sides of the
meat with the edge of a heavy plate or mallet. Cut the
meat into serving-size pieces. Beat the eggs together
with the cream. Heat the oil in a heavy iron skillet
over moderately high heat. Reserve 3 tablespoons of
the flour. Dredge the steaks in the remainder of the
flour, dip in the egg mixture, and then into the
cracker crumbs. Add to the hot oil. Brown the steaks
well, turn and brown the other side. Reduce heat to
medium, cover the skillet, and cook for 15-to-20
minutes, turning occasionally, until the steaks are
cooked through and tender. Chicken-fried steak should
be well done, but not dry. Remove the steaks from the
pan, and drain on brown paper bags. Keep warm. Add the
onion slices to the pan and saute quickly. Remove.
Pour off all but 3 tablespoons of the fat in the
skillet, and stir in 3 tablespoons of the flour. Stir
to incorporate any particles in the bottom of the pan
and cook for 1-to-2 minutes. Stir in the cream, then
the chicken stock. Season with Worcestershire and hot
sauce. Slice the meat across the grain and top with
the gravy. It's great served with mashed potatoes,
homemade biscuits or cornbread, and a green vegetable.
Makes 4 to 6 Servings

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