Chicken Fried Steak

This is an older picture I found of one of our favorites! It takes a little while, but it is so worth it, it's even better than restaurant chicken fried steak. We use ground beef formed into patties, or cube steaks. Ingredients

• 1 pound ground beef 
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 cup all-purpose flour
• 2 whole eggs, beaten
• 1/4 cup vegetable oil
• 2 cups chicken broth
• 1/2 cup whole milk
• 1/2 teaspoon fresh thyme leaves

Directions

1. Divide meat into five patties (hamburger style).  Season each patty on both sides with the salt and pepper.
2. Place the flour into a pie pan and place the eggs into a separate pie pan. Dredge the meat on both sides in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
3. Preheat oven to 250 degrees while meat is sitting.
4. Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side.
5. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
6. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

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