Chicken Fried Steak With Peppered Cream Gravy - cooking recipe

Ingredients

8 (8 ounce) top sirloin steaks (1/2 inch thick) or (8 ounce) top round steaks (1/2 inch thick)
salt & freshly ground black pepper
1 cup all-purpose flour, more as needed
1/8 teaspoon cayenne pepper
2 large eggs, beaten
vegetable oil (for frying)
For the Peppered Cream Gravy
3 tablespoons all-purpose flour
salt & freshly ground black pepper
1 1/2 cups milk, at room temperature

Preparation

Pat the steaks dry and season with salt and pepper.
Sift the flour and cayenne pepper onto a plate and dredge the steaks in the flour.
Using the flat side of a meat cleaver or a rolling pin, pound out the steaks until they are about 1/4 to 3/8 inch thick.
Dredge again in the flour, shaking off any excess.
Dip the steaks into the beaten eggs, and then again in flour, making sure all of the beef is well covered with flour.
Pour enough oil into a large skillet to come about 1/4 inch up the sides and set over medium-high heat.
When the oil is hot, carefully add the steaks with tongs and cook for 3-4 minutes on each side, until golden brown.
Remove the steaks and keep warm.
For the gravy:
Pour off all but 2 tablespoons of the oil and remove any burnt drippings from the skillet.
Reduce the heat to medium, and add the flour, salt and pepper.
Cook for 2-3 minutes, stirring constantly, until the flour is light golden.
Slowly whisk in the milk, about 1/2 cup at a time.
Reduce the heat to medium-low and simmer until the gravy is thick and creamy, stirring constantly, about 7-8 minutes.
Season again with salt and pepper, if necessary.
Serve the gravy over the chicken-fried steaks.