Chicken-Fried Steak With Pan Gravy

Course : Beef Steak
Serves: 4
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1 pound round steak -- pounded thin
1 large egg -- beaten with water
1/2 teaspoon salt
1/4 teaspoon garlic powder -- up to 1/2, up to
1/4 teaspoon pepper
1/4 cup flour -- for dredging
1 spray nonstick vegetable cooking spray
1 tablespoon vegetable oil
1 tablespoon water
2 tablespoons flour
1/2 cup water
1/2 cup skim or 1% milk

Preparation / Directions:

Cut away fat from steak, remove bone, and cut into 4 pieces. Beat egg with water until lemon-colored. Combine salt, garlic powder, and pepper. Sprinkle seasonings on both sides of steak. Dredge in flour and shake off excess; dip in egg and again in flour. Coat a large skillet with vegetable spray and heat it; add vegetable oil. Brown both sides of meat, turning only once. Reduce heat to low. Cook for 10 to 15 minutes until juices run clear. Add 1 tablespoon water to skillet, cover, and cook for 5 minutes. Remove steak to heated plate. Add flour to drippings; when light brown, stir in water and milk, whisking until it thickens into a gravy. Add more water if gravy is too thick. Return steaks to skillet; simmer gently until ready to serve. 4 servings/Serving size: 1 piece with gravy

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