Chicken Fried Steak

We never had Chicken Fried Steak growing up in Wisconsin and until we lived in the South for a few years, I had never heard of "milk gravy" either. I tried MANY Chicken Fried Steak recipes, until I found this one that I really like.

1 1/2 pounds beef boneless round steak or tenderized minute steaks

1 tablespoon water

1 egg

1 cup soda cracker crumbs (about 28 squares)

1/4 teaspoon pepper

1/4 cup vegetable oil

Cut beef steaks into 6 serving pieces and pound until 1/4 inch thick to tenderize, if needed.  Beat water and egg; reserve.  Mix cracker crumbs and pepper.  Dip beef into egg mixture, then coat with cracker crumbs.  Heat oil in 12 inch skillet over medium high heat until hot.  Cook beef in oil, turning once, until brown, 6 to 7 minutes.  Remove beef from skillet; keep warm.  Reserve drippings for Milk Gravy.  Prepare gravy and serve with steak.

MILK GRAVY

1/4 cup flour

1/2 teaspoon salt

2 cups milk

Measure reserved drippings and add enough vegetable oil to drippings to measure 1/4 cup.  Return drippings and oil to skillet.  Stir in flour and salt.  Cook over low heat, stirring constantly to loosen brown particles from skillet, until smooth and bubbly.  Remove from heat and slowly pour milk into skillet.  Heat to boiling over low heat, stirring constantly.  Boil and stir one minute.