Chicken-Fried Steak

Course : Chicken
Serves: 8
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8 pieces beef top round steak
1 teaspoon salt
1/2 teaspoon black pepper
1 cup flour
1 cup milk
1 tablespoons shortening
1/4 cup pan drippings
1/2 cup butter
1/2 cup flour
4 cups milk
2 teaspoons salt
1 teaspoon white pepper

Preparation / Directions:

score steaks on both sides, pound to a thickness of 1/4-inch season lightly with salt and pepper coat lightly in flour, shaking off excess moisten in 1 cup milk, allowing excess to drip off coat well in flour, shake off excess heat shortening in a skillet, over a moderate flame add steaks and fry for 2-3 minutes per side remove steaks to a heated serving platter heat drippings and butter in a skillet, over a medium flame whisk in flour, heat and stir for 4-5 minutes, until just beginning to turn to a very light golden color very slowly whisk in milk, heat and stir until thickened strain out lumps season to taste with salt and pepper serve steak hot, with cream gravy


Nutritional Information:

282 Calories (kcal); 17g Total Fat; (53% calories from fat); 8g Protein; 25g Carbohydrate; 52mg Cholesterol; 992mg Sodium

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