Hometown Buffet White Gravy and Chicken Fried Steak

Hometown Buffet White Gravy and Chicken Fried Steak

Chicken Fried Steak

Basically we make this with tenderized cube steak, dipped into beaten egg and milk wash and coated in seasoned flour and then pan fried till crispy and browned and transferred to baking pan and kept warm in low oven up to 30 minutes to serve with the white gravy.

4 cube steaks each about 4x6" tenderized briefly with meat hammer
1 beaten egg plus 1/4-cup milk
2 cups self-rising flour
2 tablespoons season salt
1-teaspoon pepper
1/2-teaspoon poultry seasoning

Moisten steaks in egg wash and coat evenly but lightly in remaining combined
ingredients. Brown both sides in a little hot oil in heavy skillet to
lightly brown both sides. Transfer pieces to shallow baking pan, in a single
layer, loosely covering in foil and bake at 325°F. about 30 minutes or till
fork tender but not dry. A little water may be added to pan around the
steaks to keep steaks from drying out no more than 1/4" deep. Mean while
prepare the gravy.

Usually served with their Chicken Fried Steak. I love this gravy and have
enjoyed making it at home this way: In order given put the following
ingredients into blender

2 cups water
2/3 cup dry milk powder
1/2-cup flour
1/2-teaspoon salt or to taste
1/2-teaspoon coarse grind pepper or more to taste
Few flecks poultry seasoning

Blend on high till smooth and pour into medium saucepan sprayed inside in
Pam. Use wire whish to stir it constantly till smooth and thickened over
medium-high heat and at the very first bubble of a boil get it OFF the heat
so it won’t scorch. If it does scorch without your knowing it try not to
disturb the mixture on bottom of pan and at once pour off gravy into clean
pan and hopefully be able to salvage it.

Makes 3 cups gravy.

Source: Gloria Pitzer