Chicken fried steak with gravy recipe!?

Okay, so here's the deal. I have two sirloins sitting thawing on my counter right now and my first question is this:





Can I cut them in half (like, from the side and go through)and/or pound them down to go with the recipe? These things are kinda monstrous.





And my second question:





Anyone have a good kinda basic chicken fried steak with gravy recipe they would care to share with me?





Thank you!Chicken fried steak with gravy recipe!?
I would pound the steaks thinner, it will tenderize them, too. Prepare them as you would southern fried chicken. First season with salt %26amp; pepper, dip them in some beaten egg/milk mixture then in a flour mixture with garlic powder, paprica and dried thyme. Fry in vegetable oil or shortning, brown both sides, check for doneness, remove to platter.


To make the gravy, drain the fat, sprinkle more flour in pan mix well, add milk, rather than water, simmer until thickened.


Serve over meat and mashed potatoes.Chicken fried steak with gravy recipe!?
Ingredients


1 1/2 cups flour


1 1/2 teaspoons salt


2 teaspoons pepper, freshly ground


1 teaspoon cayenne


2 egg


1/2 cup cream


1/2 cup bock beer


2 cups vegetable oil


4 round steak, tenderized (about 1/2 pound each)


1/4 cup unsalted butter


2 tablespoons flour


1 1/3 cups milk


salt


1 teaspoon cracked pepper


Directions


1Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.


2Prepare the batter by mixing the eggs with a whisk, in a large bowl.


3Add the cream, and beer. Whisk to blend.


4Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.


5Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.


6Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.


7Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.


8CREAM GRAVY Melt the butter in a heavy saucepan.


9When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.


10Slowly add the milk, continuing to whisk to keep lumps from forming.


11Season with salt and pepper.


12Simmer gravy for 10 minutes to cook and reduce. Serve hot.
If they are that thick and your good with a knife yes cut in half


If not pound down to about 1/2'; or less


dredge in flour


fry in med. hot oil till brown then turn and brown


salt and pepper


when all meat is fried brown


add enough water or beef broth to cover almost


cover and simmer for 30 min.


it will be very tender and make its own gravy
You can cut them into serving sizes with no problems.





********CHICKEN FRIED STEAK


2 pkg. tenderized cube or round steak


1 c. whole milk


1 1/2 c. flour


2 tsp. salt


1 tbsp. black pepper


1 1/2 - 2 c. cooking oil


Good heavy skillet


I start heating my skillet first and when it gets warmed up (7 minutes), I add my cooking oil and let it heat also. While that is heating up, I get the steak ready, pound each steak with the side of a mallet or palm of your hand until very thin. Place steaks (2 at a time) in shallow dish containing milk. Next, mix the flour, salt and pepper in a shallow dish. Remove steak from milk, dredge in flour mixture, place into skillet and brown on both sides. Continue cooking until all steaks are cooked.


CREAM GRAVY:


1/3 c. hot steak drippings


1/4 c. flour


2 c. milk


Salt and pepper to taste


I use another skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.


*******HEAVENLY MASHED POTATOES


1 bag red potatoes 5 lb (or potatoe of choice)


3/4 of a 16 0z container of onion sour cream (give or take)


1/4 cup parsley (give or take)


1 stick salted butter (give or take)


3 tablespoons coarse black pepper (give or take)


2 tablespoons coarse kosher salt (give or take)


Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.


Add the butter and sour cream.


Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.


Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.