Grandmother Trimmer’s Chicken Fried Steak
(courtesy of Lisa Lekumberry, owner, Ranch One in Genoa. Serves 2)
“This recipe is from my English grandmother, Annie Twaddle Trimmer. She would serve it with mashed potatoes and green beans in the winter and fresh tomatoes in the summer.”
1 pound of ½-inch-thick cubed beefsteak, cut into 2 pieces
¾ cup flour
½ teaspoon salt
¼ teaspoon pepper
1 egg, beaten
1 tablespoon milk
2 tablespoons cooking oil
In a shallow dish, combine flour, salt, and pepper. In another shallow dish, combine beaten egg and milk. Dip meat into egg mixture, then coat with flour mixture.
In 12-inch skillet, cook meat in hot oil over medium heat for 10 to 15 minutes per side. Remove and keep warm.
For gravy
1 tablespoon onion, finely diced
2 tablespoons butter
2 tablespoons flour
1⅓ cups milk
½ teaspoon salt
¼ teaspoon pepper
Cook onion in reserved oil and meat drippings 5 minutes or until tender. Add butter to pan and melt. Stir in 1 tablespoon flour until thickened. Add additional flour if needed. Gradually whisk in milk, salt, and pepper. Cook and stir over medium heat until thick and bubbly, and cook 1 more minute. Serve gravy over meat.
