Start with cube steak, beef cutlets, round steak or any type of steak that has been tenderized. These are from a couple pieces of beef loin I cut up awhile back. When the loin diameter gets too small for reg. steaks, I cut pieces to be used for CFS's.
Pound the steak to about 1/4" thickness with a meat tenderizing hammer and then salt & pepper both sides of the steak.
fry up some pork sausage for use latter.
While the pork sausage is frying, In a bowl I mix 1/2 cup of flour with 1 tsp. salt and 1 Tblsp. of Jim's grillin' spice. In another bowl, I whisk 1 egg and about 3 Tblsp. of 1/2 & 1/2.
Now I dredge the steak in the flour, coating it good. The it goes into the egg wash and then back into the flour for another coating.
the special ingredient
For frying we like to use lard and a little bacon grease. You can use vegetable oil instead of the lard. I have even deep fried them and they come out good.
Into the hot grease. Fry til golden brown ( about 3 min. )
Then flip and fry the other side til done. ( about 3-4 min. )
Don't crowd the frying pan as it will cool the grease and the steaks won't fry right.
As soon as the steaks are out of the pan, add 1/4 cup of flour to the drippings in the pan and start making the sausage gravy.
Once the roux is made and the 1/2 & 1/2 added, cook it til thick and smooth, then add the sausage you fried earlier.
Chicken Fried Steak and biscuits with sausage gravy.
But if you're like me there has to be some eggs on the plate.
