Chicken Fried Steak with Mashed Potatoes and Gravy

Things you’ll need:
1.) Tenderized Round Steak (1 for each person you will be serving)
2.) 1 Egg
3.) Flour
4.) McCormick’s Montreal Steak Seasoning (on the spice aisle)
5.) Vegetable Oil
6.) Milk
7.) I use the “loaded” instant potatoes most of the time because they are good and less timely, but you can make whatever potatoes you like

How to:
• On a plate (I use paper, but whatever you want) combine 1/2 cup flour with 1 tbsp steak seasoning
• In a bowl mix together 1 egg with ¼ cup milk
• In large skillet add vegetable oil to make a ¼ inch layer of oil on bottom of skillet and heat up on medium high heat
• Dip steak into egg mixture, then flour mixture, then egg mixture, then flour mixture again
• Place a pinch of flour in oil to make sure it bubbles before placing in steak…if not… it’s not hot enough!
• After oil is heated enough place steak into oil. Don’t touch for 1-2 minutes then peak underneath to see if browned…when brown flip over and cook another 1-2 minutes until browned on other side…it’s a pretty quick process
• Place cooked steaks on paper towel to drain excess oil.
• Leave remaining oil in pan and reduce heat to medium-low
• Add 2 Tbsp flour (you can use leftover seasoned flour if you have any) to oil in pan and whisk with wire whisk to combine flour and oil…mixture should develop into doughy substance…if liquidy…add more flour to make doughy
• Add 3 cups of milk to pan, increase heat to medium high, and continue to whisk
• Once mixture starts bubbling it will thicken and lumps will cook out…continue to whisk and remove from heat when it reaches desired consistency of gravy…if too thick add a little more milk.
• Prepare Mashed Potatoes to your liking and serve with Chicken Fried Steak and Gravy…I typically will heat up some frozen broccoli as well.