CHICKEN FRIED STEAK WITH CREAM GRAVY

SERVES 4

It has been a long time since I had, or tried to make, Chicken Fried Steak. From what I read, it might have originated at truck stops. I remember sometimes ordering it at diners and my grandmother made it occasionally. Judging from the number of recipes I found when doing my research, it is popular in a variety of forms throughout the country. So, although it is not exclusively Pennsylvania Dutch, this is how my grandmother made it.

INGREDIENTS

1-1/2 pounds tenderized beef round steak, cut into 4 portions (can use cubed beef patties)

Salt and pepper to taste

1 cup all-purpose flour

1/4 teaspoon paprika

1 tablespoon dried thyme

1 teaspoon garlic powder

1 large egg, beaten with 2 tablespoons milk

4 tablespoons canola or vegetable oil

3 cups milk, more if desired

Season the steak with salt and pepper. Combine the flour, paprika, thyme, garlic powder and additional salt and pepper on a flat plate or waxed paper. Heat a large skillet over medium-high heat. Add the oil and heat. Dip the steaks first in the flour, then in the egg wash, and in the flour again. Fry until browned on both sides, about 4 minutes per side. Remove from pan and keep warm (in a 200° F oven if necessary). Pour off all but 3 tablespoons of the fat in the pan. Add 3 tablespoons of the seasoned flour and stir constantly over medium heat to make a browned roux. Gradually whisk in the milk until gravy is thick and creamy, adding more if a thinner gravy is desired. Taste for seasoning. Use the gravy to top the meat and any side dish of potatoes, noodles or rice.

Variations: For a crispier crust, use crushed cracker crumbs for the final coating. You may make any type of gravy you like. Use beef stock in place of the milk for a brown gravy. Use dry red wine for a different taste altogether.

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