Country Fried Steak with White Gravy
1 cup vegetable oil
1 lb DLM Natural Beef Round Steak, cut into (4) 4-oz pieces
Freshly ground black pepper
1 egg, beaten
3 cups plus 3 Tbsp milk
1½ cups plus 3 Tbsp all-purpose flour
Heat oil in a heavy 9-inch skillet to 360ºF. Using a meat mallet, pound out the meat. Season the steak with salt and pepper. Combine the egg with 3 Tbsp of milk. Put 1½ cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly, and tapping off any excess. Drip the steak in the egg wash, coating it completely, and letting the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, brown 3 Tbsp of flour in the oil and add the remaining 3 cups of milk, 1/2 cup at a time, whisking constantly. Bring to a boil then reduce heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick add a little water to thin. Serve with mashed potatoes and green beans.
Makes 4 servings
Per serving: 1014 calories; 70g total fat; 12g saturated fat; 175mg cholesterol; 220mg sodium; 49g total carbohydrates; 1g dietary fiber; 49g protein;
Allergy Warning: Contains milk and eggs and wheat