Chicken Fried Steak with Bacon Gravy equals Love |
Ingredients
1 1/2 to 2 pounds flank steak
Salt and pepper to taste
2 1/2 cups flour
2 eggs, beaten with
2 tablespoons milk
Vegetable oil for frying
6 ounces finely chopped bacon
1/4 cup minced onions
3 cups whole milk
Instructions
- Cut the flank steak into four equal portions, crosswise.
- Using a meat mallet, pound out the steak, about 1/4-inch.
- Season with salt and pepper.
- Season 2 cups of the flour with salt and pepper.
- Dredge the steaks in the seasoned flour.
- Dip the steaks in the egg wash, letting the excess drip off.
- Dredge the steaks in the seasoned flour, coating each side completely.
- Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil.
- When the oil is hot, carefully lay the steaks in the hot oil.
- Pan-fry the steaks for 3 to 4 minutes on each side, or until golden.
- Season with salt and pepper.
- In another skillet, render the bacon until crispy, about 3 to 4 minutes.
- Add the onions and continue to saute for 2 to 3 minutes.
- Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes.
- Season with salt and black pepper.
- Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes.
- If the gravy is too thick add a little more milk and if too thin, cook a little longer.
- Remove from the heat and season with salt an black pepper.
- Spoon the gravy over each steak....(Spoon? come on LADLE that gravy baby)