Chicken Fried Steak with Milk Gravy
|All purpose flour||3⁄4 Cup (12 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Coarsely ground black pepper||1 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Beef cubed steaks||36 Ounce (Six 6 Ounce Each Pieces)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Beef broth||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
1. Preheat oven to 200°F. Line jelly-roll pan with paper towels. On waxed paper, combine flour, salt, paprika, black pepper, and ground red pepper. Reserve 3 tablespoons seasoned-flour mixture. Coat cubed steaks with remaining flour mixture, shaking off excess.
2. In 12-inch skillet, heat oil to 375°F. Cook steaks, two at a time, 2 minutes; turn and cook 1 minute longer. Transfer steaks to paper towel-lined jelly-roll pan to drain; place in oven. Repeat with remaining steaks, transferring each batch to jelly-roll pan in oven when done.
3. Discard all but 2 tablespoons oil from skillet. Reduce heat to medium-high. Stir in reserved flour mixture; cook, stirring, 1 minute. With wire whisk, whisk in broth until browned bits are loosened from bottom of skillet; boil 1 minute. Whisk in milk and heat to boiling; boil 2 minutes. Makes 2 cups.
4. Place steaks on platter and serve with gravy.