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Chicken Fried Steak Recipe

by Global Cookbook

Ingredients

4 x 8-oz slices round steak, cut 1/2-inch thick     Texas Warm Salt, to taste 2 lrg Large eggs 1 1/4 c. Lowfat milk, plus 2 Tbsp. 4 dsh Warm pepper sauce, (up TO 6) 1 c. Plus 2 Tbsp. all-purpose flour

4 Tbsp. Lard or possibly oil 1 x Onion, chopped     Worcestershire Sauce to taste     Salt     Cayenne pepper to taste

Directions

1. Season the meat on both sides with Texas Warm Salt (recipe follows) and lb. to a thickness of 1/4-inch.
2. In a bowl whisk together the Large eggs and 2 Tbsp. of lowfat milk and the warm pepper sauce. Dredge the steaks in 1 c. of the flour, dip in the egg mix, letting the excess drip off, and dredge in the flour again. Heat the lard or possibly oil in a cast iron skillet over moderately high heat till warm.
3. Add in the steaks in batches and cook for 2-3 min on each side, or possibly till golden. Transfer the steaks to a platter lined with paper towels and keep them hot.
4. Pour off all but 2 Tbsp. of fat from the pan. Add in the onion and cook about 5 min, or possibly till golden brown. Add in 2 Tbsp. of flour and cook, stirring, till lightly colored. Heat and add in the remaining lowfat milk, and the Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring, till thickened. Strain into a sauceboat and serve with the steak.
5. Suggested drink: Iced tea
6. Yield: 4 servings

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