Chicken Fried Steak

There are some foods everyone grew up with. Almost everyone I know was raised eating chicken fried steak, one of the ultimate comfort foods. I was not one of those people. Oh parents, do not fret because I'm about to admit this, but the only time I think I ever ate chicken fried steak growing up was when it came in a red Banquet frozen dinner box. Last night, I made my first ever attempt at making chicken fried steak from scratch. While Chris considered it tasty, I fear I will never get the hang of making a perfect gravy, like my Grandma Nell always could. To this day, none of us can figure out how that woman did it!

Better Home and Garden's Chicken Fried Steak

Ingredients:

* 1 lb boneless beef top round steak, cut 1/2 in. thick
* 3/4 cup fine dry bread crumbs
* 1 1/2 teaspoons fresh basil or oregano. (I used 1/2 teaspoon of the dried stuff)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 egg, beaten
* 2 tablespoon cooking oil
* 1 tablespoon milk
* 1 small onion, sliced and separated into rings
* 2 tablespoons flour
* 1 1/3 cups milk

To Do:

* Trim fat from meat and cut into four smaller steaks. Pound each piece out until 1/4 in. thick with a meat mallet.
* In shallow dish, combine bread crumbs, basil or oregano, salt, and pepper.
* In another dish, combine egg and milk
* Dip each steak into egg mixture, then coat heavily with bread crumbs
* In skillet, add oil and cook meat for about 6 minutes or until brown. Turn and repeat to brown other side. Add more oil if you need to, but don't go overboard! Reduce heat on skillet to medium low, cover steaks, and cook for 45-60 minutes. Cook until meat is tender.
* Transfer meat to platter, cover to keep warm. Keep drippings in pan to make gravy.

To make gravy:
* Cook onion in reserved drippings. (I also added some whole baby button mushrooms). Cook until tender.
* Stir in flour, and then gradually add the 1 1/3 cup milk.
* Cook and stir over medium heat until thickened and bubbly. Add salt and pepper to taste if you need to.