Chicken Fried Steak

Hazel's Hot Dish Recipe of the Week

Chicken Fried Steak

1 1/2 – 2 pounds round steak (pounded and sprinkled with meat tenderizer)
1 large can evaporated milk
Plain flour (enough for dredging)
1 inch vegetable oil in fry pan
1/4 cup plain flour
1 can beef consommé
Dash of pepper

Tenderize meat (mama used the side of a saucer!) by pounding, then sprinkle with non-seasoned meat tenderizer. Dip twice in evaporated milk, then flour. Fry in one inch of hot oil until golden brown. Mix drippings with 1/4 cup plain flour and stir until well mixed and the color of peanut butter. Add beef consommé and remaining milk and pepper. Bring mixture to a light boil. Allow to thicken. If it becomes too thick, add more milk slowly.  Taste and add salt only if needed. We never add salt.