Chicken Fried Steak with Country Style White Cream Gravy

The Gravy

1 piece meat ball-pan fried with a little oil and crumble to bits(optional)

1 medium onion- minced

1/8 teaspoon dried thyme

2 medium cloves garlic paste

3 tablespoon all purpose flour

 1/2 cup chicken broth /1 cube chicken stock dissolved in 1/2 cup warm water

2 cups full cream milk

3/4 tablespoon 

3/4 teaspoon salt

a pinch of nutmeg

1 bay leaf (optional)

1/4 teaspoon ground black pepper

cayenne pepper

Pour the oil from the meatball into a sauce pan. Turn the heat to medium and add the meat ball bits,onion and thyme. Cook  untill the onion has softened and beginning to brown for 4-5 minutes. Add the garlic and cook until aromatic. (about 30 seconds). Add in the Add the flour to the pan and stir until well combined 9about 1 minute). Whisk in the broth. Whisk in the milk, salt, pepper, and cayenne, nutmeg and bayleaf. Bring to simmer over medium heat. Cook until thickened (about 5 minutes)

The Steak

Mixture A : Mix together 

3 cups unbleached all purpose flour

1/8 teaspoon cayenne pepper

1 teaspoon black pepper 

 5 teaspoon salt

Mixture B : Beat and mix together 

1 large egg

 1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

6 cube steaks (about 5 oz each) pounded to 1/3 inch thickness, pat dry with kitchen towel and season with salt and pepper on both sides

4-5 cups peanut/vegetable oil for frying 

Put the thin steak intoflour  mixture A then dip nto egg mixture B and again in flour mixture A. deep friy for a 2-3 minutes each side and . transfer to a paper towel lined plate to drain off eccess oil.

To serve pour the  white gravy over the steak . Also great served with buttermilk biscuits.