Charlie Harris from the best-selling "Cat in the Stacks" mysteries by Miranda JamesMy housekeeper, Azalea Berry, is the best Southern cook I've ever known. She feeds me the food of
Country Fried Steak with Gravy
1 tenderized round steak (per person, or cut into smaller portions if desired)
2 beaten eggs
1/8 cup milk (2 tablespoons)
3 tablespoons flour
Season meat, cut into serving size. Place a cup or so of flour into one shallow bowl and mix in salt, garlic and pepper to taste. (Note: for a spicier taste, use a touch of cayenne). In a second bowl beat the 2 eggs and add milk. Mix them together. Dip meat in flour, then in egg mixture, then in flour a second time. Shake off any excess flour. Fry in cast iron pan with about 1/4 to ½ inch of heated oil. (Note: make sure the pan is hot enough to fry but not too hot to burn the oil.) Cook until meat is done and coating is a deep golden brown.
Next you make the milk gravy by using 3 tablespoons of the grease used to fry the steak and add 3 tablespoons of flour, mix well and add milk to the consistency of gravy you like.
Add some homemade biscuits, green beans and iced tea, and you have a great Southern meal.