Ingredients:
1 1/2 lbs top round steaks, tenderized by the butcher and cut into 4 pieces
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 1/2 cups buttermilk ( not low fat)
1 large eggs, beaten
1 teaspoon Tabasco sauce
2 fresh garlic cloves, minced
oil ( for frying)
6 tablespoons pan drippings
6 tablespoons flour
3 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Directions:
Put the flour in a shallow bowl.
In another, stir together the salt, pepper, soda, baking powder, egg, buttermilk, Tabasco, and garlic.
Dredge each steak in flour, then buttermilk mixture, and coat again in the flour.
Using a cast iron skillet or dutch oven, pour in 4 inches of oil and heat to medium high.
When the oil is ready, fry the steaks about 4 minutes on each side, or until browned.
Remove to a platter lined with paper towels.
Pour off all but 6 tbs of the oil and add 6 tbs flour (I use the dredging flour) and make a roux.
Slowly add the milk, stirring constantly.
Season with salt and pepper and serve over the chicken fried steaks.
Servings: 4-8
Time preparation: 10 min.
Time total: 30 min.