Episode #4
Chicken Fried Steaks with Gravy
1 ½ cups, plus 2 tablespoons all-purpose flour
½ teaspoon freshly ground fresh ground black pepper
8 (4 ounces each) tenderized beef round steak (have butcher run them through cubing machine twice)
2 cups low- fat buttermilk
1/3 cup vegetable oil
1 quart 2 % milk
½ teaspoon monosodium glutamate (recommended: Ac’cent) optional
2 teaspoons onion powder
1 teaspoon seasoning salt
Combine and use 1 teaspoon:
1/8 cup black pepper
¼ cup salt
1/8 cup garlic powder
Steak:
Combine 1 ½ cups of flour and ¼ teaspoon of pepper in a small bowl.
Sprinkle one side of the meat with salt, pepper and garlic mixture and the other side with seasoning salt, then dredge the meat in the flour mixture then buttermilk and the again in the flour. Heat ½ cup oil in a heavy skillet over medium heat. Add 2 or 4 steaks to the hot oil and fry until browned, about 5-6
minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to ¼ cup more oil as needed.
Make the gravy by adding 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining ¼ teaspoon pepper and the salt. Reduce the heat to medium and cook, stirring frequently,
Until the flour is a medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac’cent, if using stirring constantly. Reduce the heat to low and let simmer for 30 minutes. Drizzle gravy over steaks or serve on the side.
