Chicken Fried Steak

Our favorite way to use Larson's beef cube steaks

Recipe taken from Taste Of Home.

Cubed steak is from the round steak, an economical but tough cut of beef. We usually ask our butcher to tenderize our round steaks

Ingredients

• 1-1/4 cups all-purpose flour, divided
• 2 large eggs
• 1-1/2 cups 2% milk, divided
• 4 beef cube steaks (6 ounces each)
• 1-1/4 teaspoons salt, divided
• 1 teaspoon pepper, divided
• Oil for frying
• 1 cup water

Directions

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
• In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
• Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

For even better flavor you can add a few more seasonings.  add 1/2 cup Italian bread crumbs to the flour along with seasoning salt, paprika, cayenne pepper, onion powder, garlic powder (it’s versatile so add what you want). If you aren’t familiar with making gravy from a roux then you can always use a peppered gravy dry mix.