Chicken Fried Steak
1 lbs top round steak (I used cubbed steak)
1 C plus 3 T flour
Salt and freshly ground pepper
3 T vegetable shortening
1 large onion, coarsely chopped
1- C milk
Cut the steak into 4 to 6 serving pieces. Pound 1/4 C flour into the steaks using a meat pounder or the rim of a sturdy plate. Pound in as much flour as you can until the steaks are saturated and quite thin. Sprinkle generously with salt and pepper.
Heat the shortening in a large skillet over high heat. Cook the steaks very quickly, about 2-3 minutes on each side, until golden brown. Remove to a platter and keep warm.
Remove all but 2 T of fat. Add the onion and saute, over medium heat, for about 2 minutes, or until soft. Stir the remaining flour into the onion, continuing to stir, and let it cook for 2 or 3 minutes. Slowly add the milk, constantly stirring, and cook until the gravy is thickened. Serve with mashed potatoes.
This recipe served our little family of 4.