Chicken Fried Steak

I was SUPER excited to try this, cause I figured Ross would LOVE it.....but it was "eh".  I actually liked it more than Ross did...so won't be trying this again - but if anyone has a good recipe for it, let me know!!

Serves 4

Ingredients:

2 pounds beef bottom round, trimmed of excess fat
2 teaspoons salt
1 teaspoon ground black pepper
1 cup all-purpose flour
3 whole eggs, beaten
1/4 cup vegetable oil

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices.  Season each piece on both sides with the salt and pepper.  Place the flour into a pie pan.  Place the eggs into a separate pie pan.  Dredge the meat on both sides in the flour.  Pound meat to tenderize, until each slice is 1/4-inch thick.  Once tenderized, dredge the meat again 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.

 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 simmer, 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.  Remove the steaks to a baking sheet or pan and place into the oven.  Repeat until all of the meat is browned.

Gravy:
1 tablespoon vegetable oil
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup whole milk
Salt and pepper, to taste

Add 1 tablespoon vegetable oil to the pan used to cook steaks.  Whisk in the flour.  Add the chicken broth to the pan.  Whisk until the gravy comes to a boil and begins to thicken.  Add the milk and whisk until the gravy reaches desired consistency, approximately 5 to 10 minutes.  Season to taste, with more salt and pepper, if needed.  Serve the gravy over the steaks.