---------- Recipe via Meal-Master (tm) v8.05
  
       Title: BRAGGIN' RIGHTS CHICKEN FRIED STEAK
  Categories: Beef, Main dish, Southwest
       Yield: 4 Servings
  
 -----------------------------------STEAK-----------------------------------
       2 lb Roundsteak, sliced 1/2 inch
            -thick and twice-tenderized
            -by the butcher
       2 c  All-purpose flour
       2 ts Baking powder
       1 ts Baking soda
       1 ts Fresh ground black pepper
     3/4 ts Salt
   1 1/2 c  Buttermilk
       1 lg Egg
       1 tb Hot red pepper sauce
       2    Garlic cloves, minced
            Crisco for deep frying
 
 ----------------------------CLASSIC CREAM GRAVY----------------------------
     1/4 c  Pan drippings
       3 tb All-purpose flour
       2 c  Evaporated milk
       1 c  Unsalted beef stock
     1/2 ts Fresh ground black pepper
            Salt to taste
 
 ----------------------------------OPTIONAL----------------------------------
            Mashed potatoes
            Homemade buttermilk biscuits
  
     Cut steak into 4 equal portions. Pound until each is about 1/4 inch
   thick. Place flour in a shallow bowl. In a second dish, stir together
   baking powder, soda, pepper and salt; mix in buttermilk, egg, pepper sauce
   and garlic. The mixture will be thin.
     Dredge each steak first in flour, then in batter. Dunk steaks back into
   flour and dredge well, patting in the flour until the surface of the meat
   is dry.
     Add enough shortening to a deep cast-iron skillet or Dutch oven to deep
   fry steaks in at least 4 inches of fat. Bring temperature of shortening to
   325 degrees. Fry the steaks, pushing them under the fat or turning them as
   they bob to the surface, for 7 to 8 minutes, or until they are golden
   brown. Drain steaks on paper towels and transfer to a platter. Keep warm
   while preparing Classic Cream Gravy.
     Divide steaks among 4 plates and serve with mashed potatoes and gravy.
   CLASSIC CREAM GRAVY:
     After cookingf chicken-fried steak or similar dish, pour off the top fat
   through a strainer, leaving about 1/2 cup pan drippings in the bottom of
   the skillet. Return any browned cracklings from the strainer to the skillet
   before starting the gravy.
     Place skillet over medium heat. Sprinkle in the flour, stirring to avoid
   lumps. Add milk and stock. Simmer until liquid is thickened and the raw
   flour taste is gone, about 3 minutes. Stir the gravy up from the bottom
   frequently, scraping up any browned bits. Season with pepper and salt.
   Makes about 3 cups.
  
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