Chicken Fried Steak with Cream Gravy

This is a Southern classic for good reason. It’s good old-fashioned comfort food.

2 cups plus 2 tablespoons all-purpose flour, divided

2½ teaspoons salt, divided

1½ teaspoons black pepper, divided

¼ teaspoon cayenne pepper

3 large eggs, beaten

½ cup buttermilk

1 cup canola oil

2 pounds cubed beef steak,

1½ cups milk

Mix 2 cups flour, 2 teaspoons salt, 1 teaspoon black pepper, and cayenne pepper in a pie pan.

In a separate pie pan mix the 3 beaten eggs and buttermilk. Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Coat the meat in the flour mixture, then dip in the beaten egg mixture, and back again in the flour mixture. Add the meat to the skillet, a few pieces at a time, cooking about 4 minutes per side or until golden brown. Continue until all the meat is cooked. Drain on paper towels. Keep warm while the cream gravy is made.

Pour off all but 2 tablespoons of the drippings. Return the skillet to medium-high heat. Add 2 tablespoons flour, stirring for 1 minute, scraping up the brown bits from the bottom of the skillet. Slowly add the milk, stirring constantly until smooth and thick. Add the remaining ½ teaspoon salt and the remaining ½ teaspoon black pepper. Serve with the steaks.

Makes 8 servings.