No-Fail Chicken Fried Steak with Shortcut Gravy
1 1/2 pounds tenderized beef round steak, 3/8-inch thick
1 cup vegetable oil or shortening
3 teaspoons McCormick Coarse Ground Black Pepper
3 teaspoons Lawry's® Seasoned Salt'
1/2 cup milk
2 1/2 cups flour
1 package Pioneer Country Gravy Mix
Preheat a 12-inch skillet over Medium heat. Add oil to warm skillet an
d heat 10 minutes while preparing steaks.
Cut steak in 4 to 6 pieces. Shake approximately 1/2 teaspoon each pepp
er and salt over each side of steaks. Press seasonings into meat.
Beat eggs and milk together in a bowl. Turn seasoned steaks in flour i
n a shallow pan. SINGLE DIP for a crispy, light crust: Dip floured ste
aks in egg mixture moistening the entire surface. Let excess moisture
drip off. Turn steaks in flour again, pressing flour into moist spots.
DOUBLE DIP for a crunchy, hearty crust: Dip steaks in egg mixture and
then flour a second time. Gently knock off excess flour before frying
. Once battered, place steaks immediately in hot oil. (A pinch of flou
r will sizzle when oil is hot enough.)
Cook steaks 2 1/2 to 3 minutes per side. Turn once when meat juices fi
rst bubble through flour coating on top of steak. Use two utensils, su
ch as slotted metal spatulas, to turn steaks so crust will not break.
Prepare gravy according to package directions while steaks cook. Drain
steaks briefly on paper towel. Serve smothered with gravy.
No Nutritional Information Available