CHICKEN FRIED STEAK

THREADGILL’S

6 Cube Steaks (about 1 1/2 pounds)
2 large eggs, beaten lightly
12-oz. can evaporated milk
1 1/4 cups all-purpose flour seasoned with 2 teaspoons pepper and 1 teaspoon salt
Lard or vegetable oil for frying
1 cup milk
1/4 cup beef broth

Sandwich each steak between pieces of wax paper and pound with a blunt instrument until about 1/4 inch thick.  In a large shallow dish stir together eggs and evaporated milk and soak steaks in mixture for a few minutes.  Dredge steaks in seasoned flour, coating thoroughly.  Dip steaks in milk mixture again, then put on a rack.  Dust both sides of each steak with some of remaining seasoned flour.

Put enough lard in a large deep skillet (preferably cast-iron) to reach a depth of 1/2 inch and heat until lard registers 360 degrees on a deep-fat thermometer.  With tongs ease steaks, 2 at a time, into hot lard.  Cook each pair of steaks until dark golden brown on the bottom, about 4 minutes.  Turn steaks and cook until browned well, about 3 minutes more.  Remove steaks from lard with tongs or slotted spoons and drain on paper towels.  Keep steaks warm, uncovered.

Pour off all but 2 to 3 tablespoons lard and return skillet to heat.  Sprinkle 2 tablespoons remaining seasoned flour over hot lard, stirring constantly.  Cook flour mixture, stirring, a full minute, scraping bottom of skillet as your stir.  Add milk and broth gradually, stirring constantly.  Cook gravy, stirring, until thick.  Add salt and pepper to taste.

Serve steaks and gravy with mashed potatoes.  Serves 6.