CHICKEN FRIED STEAK and GRAVY

CHICKEN FRIED STEAK AND GRAVY


2 lbs. round steak, about 1-inch thick
2 large eggs
2 Tbsp. milk
¼ cup unbleached flour
Salt and black pepper to taste
2 Tbsp. butter

FOR THE GRAVY:
1 cup milk
1 cup water
¼ cup flour
Salt
Black pepper

Cut the steak crosswise into 4 serving pieces and pound each piece to a thickness of about 1/4-inch. In a large plate, beat the milk and eggs together, in a second plate combine the flour, salt and black pepper. Dip each piece of steak first into the egg and then into the flour mixture, coating completely. Shake each piece gently to remove the excess flour. Melt butter in skillet, using medium heat and fry the steaks, two at a time, for about 5 minutes on each side or until golden brown.

FOR THE GRAVY;

Pour off all but 4 Tbsp. of the drippings from the skillet. Over medium heat, slowly stir in the ¼ cup flour, stirring constantly. Combine the 1-cup milk and 1 cup water and slowly add to flour mixture, stirring constantly to loosen the brown bits left on the skillet from frying the steak. Add salt and black pepper to taste and raise the heat to bring to a boil. When bubbly, lower heat and continue to stir until the gravy reaches desired thickness.