Chicken Fried Steak With Cracked Pepper Gravy

Directions

1. Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or possibly wax paper. Prepare the batter by mixing the Large eggs with a whisk, in a large bowl. Add in the buttermilk, or possibly lowfat milk and sourdough starter, and beer. Whisk to blend. Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to proportionately coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, proportionately coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the warm oil. Cook the steak about 5 min. Turn in, taking care not to break the coating, and cook the meat 5 more min, or possibly till the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225 degree oven till all four are done. Pour Cracker-Pepper Gravy over the steaks and serve.
2. Yield: 4 servings
3. CREAM GRAVY:Heat the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk till the flour cooks, becoming a fragrant light brown. Slowly add in the lowfat milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 min to cook and reduce. Serve warm.
4. Yield: About 3 c.