MMMMM----- Recipe via Meal-Master (tm) v8.05
  
       Title: CHICKEN FRIED STEAK
  Categories: Meats, Ceideburg
       Yield: 1 Servings
  
 MMMMM--------------------COMBINE, MIXING WELL-------------------------
       1    Egg, slightly beaten
     1/2 c  Buttermilk
     1/2 c  Water
       1 ts Worcestershire sauce
 
 MMMMM------------------SET LIQUIDS ASIDE.  MIX-----------------------
     2/3 c  Breadcrumbs
   1 1/3 c  Flour
     1/2 ts Salt
     1/2 ts Pepper
 
 MMMMM-----------------------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.
  
 MMMMM

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