chicken fried steak


1 pound of boneless beef round steak, cut into portion sizes, 3/4 cup self-rising flour, 1/2 teaspoon seasoning salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon onion soup mix, 1/4 teaspoon cayenne, 1/4 teaspoon smoked paprika. 1/2 teaspoon onion powder,  1/2 cup milk, 1 1/4 cups beef stock,  1 egg, beaten, 1 stick of butter and oil for frying.

Put on something by Johnny Taylor, get out the meat mallet and beat that steak, both sides until the record is over.  You want to pound the steak until it is approximately 1/4 inch thick, set aside.  In a bowl, add the egg and half the milk, mix well, set aside.  Add the flour, salt, pepper, garlic, onion powder, paprika, cayenne, and soup mix in a storage bag, shake.  Dredge the steaks in the flour, shake off the excess flour. Run the steaks through the egg mixture then again in the four. In a heavy skillet, add about 2 tablespoons of oil and half the butter, heat to about 400 degrees on medium heat, add the steaks. Fry the steaks for about 3-4 minutes on each side or until they are crispy and brown.  DO NOT overcrowd the skillet. Remove the steaks transfer to a plate and put it in the oven to keep warm.   Add the remaining butter to the skillet and an equal amount of flour.  Slowly add the beef broth and the remaining milk to the skillet.  Stir with a whisk until the mixture starts to boil is smooth and thicken.  Taste, add salt and pepper if needed.  Plate the steaks.  I prefer the gravy on the side, not on top of my steak.

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