Chicken Fried Steak and Gravy #934 11/09

Categories:
beef, low country, New 2009, sauces

1 lb beef bottom round; or steak
2 cups flour
2 tablespoon garlic powder
2 tablespoon onion powder
salt and pepper to taste
3 large eggs; beaten
2 cups Buttermilk
hot sauce to taste
vegetable oil
3 1/2 tablespoon flour
1 cup buttermilk
1 cup milk
salt and pepper to taste
hot sauce to taste

In a medium flat dish add the flour, garlic powder, onion powder, salt and pepper and combine well. In another dish stir together the eggs, buttermilk and hot sauce. Season well with salt and pepper. Cut beef into 4 1/2" slices then pound out with the teeth side of a meat mallet. Dredge each piece of meat in the seasoned flour, then in the buttermilk mixture and back in the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rrest in the refrigerator for 20 to 25 minutes before cooking. Add about 2" vegetable oil to a large cast iron pan and heat over medium-high heat to 365°F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown. about 3 to 4 minutes per side. Remove steaks and drain on paper towels. Remove some of the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in the 3 1/2 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season with salt and a lot of freshly ground pepper, then whisk in hot sauce to taste. Place the steaks on a serving platter along with some fresh baked biscuits (#807), top with gravy and serve.

Contributor: Tyler Florence

Yield: 4 servings