chicken fried steak & gravy (2)

ingredients:

1 pound boeless beef topround steak, cut 1/2 in. thick

3/4 cup fine dry bread crumbs

1/2 teaspoon

dry basil or oregano, crushed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 beaten egg

1 table spoon milk

2 tablespoons cooking oil

2 table spoons all purpose flour

1 1/3 cups milk

salt and black pepper

trim fat off meat. cut meat into 4 serving size pieces. place each piece of meat between 2 pieces of plastic wrap. working from center to edges, pound meat lightly with the flat side of a meat mallet to 1/4 -inch thickness. remove plastic wrap.

in a shallow dish, combine bread crumbs, basil, the 1/2 teaspoon of salt, and the 1/4 teaspoon of pepper. in another shallow dish, combine egg, and the 1 tablespoon of milk. dip meat piece into egg mixture then coat with bread crumb mixture.

in a 12 in skillet cook meat half at a time, in hot oil over medium heat about six minutes or until brown turning once. (add more oil if necessary. return all meat to skillet. reduce heat to medium -low. cover and cook for 45- 60 minutes more or until meat is tender. transfer all meat to a serving platter, reserving drippings in skillet. keep warm.

for gravy- stir flour into hot drippings. gradually stir in 1 1/3 cups milk. cook and stir over medium heat until thickened and bubbly. cook and stir for 1 minute more. if desired season to taste with additional salt and pepper. serve gravy with meat.

Serve with mashed potatoes and corn.

i didnt really like how this dish came out, but my mom really liked it. she said he meat was good and she thought the gravy came out really good too.