Chicken-Fried Steak

Let's Cook

1. Step 1.

   Pound to ⅓ inch thick: One 1 ½-pound beef round or rump steak

2. Step 2.

   Cut into 4 serving pieces. Mix in a shallow bowl: 1 cup flour; 2 teaspoons black pepper; 1 ½ teaspoons salt; ¾ teaspoon cayenne pepper

3. Step 3.

   Whisk together in a second shallow bowl: ¼ cup milk; 1 egg

4. Step 4.

   Coat each steak with the seasoned flour, dip into the egg mixture, coat with the seasoned flour again, and shake off any excess. Let dry on a rack for 15 minutes.

5. Step 5.

   Heat in a large heavy skillet over medium-high heat: ½ inch vegetable oil, vegetable shortening, or lard

6. Step 6.

   Add the steaks and fry, turning once, until golden brown, 2 to 3 minutes each side. Transfer to a warmed platter and cover loosely. Pour off all but 2 to 3 tablespoons of fat from the skillet and set back on the heat. Add and cook, stirring, about 5 minutes: 1 onion, thinly sliced

7. Step 7.

   Add and cook, stirring, for 2 to 3 minutes: 2 tablespoons all-purpose flour

8. Step 8.

   Stir in and bring to a boil, scraping up any browned bits: 1 cup milk

9. Step 9.

   Reduce the heat and simmer until thickened, 3 to 5 minutes. Season with: Salt and black pepper to taste; (Dash of hot pepper sauce)

10. Step 10.

    Pour over the steaks.