COUNTRY FRIED STEAK

Ingredients:
1# top round steak, about 1/2" thick, cut in 4 equal portions
Vegetable oil or shortening, for frying
1 cup buttermilk
1 teaspoon Tabasco Sauce
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups milk
Dash ground cayenne pepper - or to taste (optional)
Salt and pepper - to taste

Preparation:  Using the pointed side of a meat mallet, pound the steaks to tenderize them, then use the flat side of the mallet to pound them to about 1/4-inch thick.

In a deep cast iron or heavy skillet, melt shortening over high heat to a depth of about 1-1/2" - 2". Heat to 370°.  In a shallow bowl, mix the buttermilk and hot pepper sauce. In another shallow bowl or pie plate, combine the flour, 1 teaspoon salt, and the pepper and mix well.

Dip each steak in the buttermilk, then the flour mixture. Reserve 1-1/2 tablespoons of the flour mixture and set aside.

Two at a time, deep fry the steaks, turning once, until nicely browned on both sides, about 3 to 4 minutes. Transfer to paper towels to drain then place on a foil-lined baking sheet and keep warm in warming drawer or 200° oven while making gravy.

Discard all but 1-1/2 tablespoons of the fat from the skillet. With skillet over low heat, whisk in reserved 1-1/2 tablespoons flour mixture. Stir until smooth and bubbly, scraping up browned bits from the bottom of the skillet. Whisk in the milk and ground cayenne, if using, and bring to a simmer. Simmer for about 3 minutes, or until flour taste is gone. Season with salt and pepper to taste. Serve the steak with the gravy.  Makes 4 servings.

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