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Kansas Chicken-Fried Steak
Cook: 1 hr
Ingredients
- 1 pound boneless beef top round steak, cut 1/2 inch thick
- 3/4 cup fine dry bread crumbs
- 1/2 teaspoon salt
- 1/2 teaspoon teaspoon dried basil or oregano, crushed
- 1/4 teaspoon ground black pepper
- 1 beaten egg
- 1 tablespoon milk
- 2 tablespoons cooking oil
- 1 small onion, sliced and separated into rings
- 2 tablespoons all-purpose flour
- 1 1/3 cups milk
- Salt and ground black pepper (optional)
Directions
1. Trim fat from meat. Cut meat into 4 serving-size pieces. Place each piece of beef between 2 sheets of plastic wrap. Working from center to edges, pound meat lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap.
2. In a shallow dish or on waxed paper, combine bread crumbs, the 1/2 teaspoon salt, basil and the 1/4 teaspoon black pepper. In another shallow dish, combine egg and the 1 tablespoon milk. Dip meat pieces into egg mixture, then coat with the bread crumb mixture.
3. In a 12-inch skillet, cook meat, half at time, in hot oil over medium heat about 6 minutes or until brown, turning once. (Add more oil, if necessary.) Return all meat to skillet. Reduce heat to medium-low. Cover and cook for 45 to 60 minutes more or until meat is tender. Transfer meat to a serving platter, reserving drippings in skillet. Keep meat warm.
4. For gravy:Cook onion in the reserved drippings until tender but not brown. (Add more oil, if necessary.) Stir in flour. Gradually stir in the 1-1/3 cups milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. If you like, season to taste with additional salt and black pepper. Serve gravy with meat.
