Broken Spoke Chicken-Fried Steak

The Broken Spoke's version of the Lone Star classic went public in 1994, when co-owner James White released the recipe in honor of the Austin dance hall's 30th anniversary. Co-owner Annetta White, James' wife, says the following adaptation reflects the Spoke's tradition of hand-breading each steak and cooking everything fresh, when ordered.

Yield: enough gravy for 4 steaks

Ingredients

Steak

• 1 large egg
• 1 cup buttermilk
• Salt to taste
• Pepper to taste
• 1/2 cup all-purpose flour
• 1/2 cup cracker meal
• 1 (3 to 5 ounce) beef cutlet, hand-tenderized
• Vegetable shortening

Cream Gravy

• 1/2 cup shortening or reserved drippings
• 1/4 cup all-purpose flour
• 1 quart milk
• Salt to taste pepper to taste

Instructions

Steak

1. Whip together egg, buttermilk, salt, and pepper in a large bowl; set batter aside.
2. Blend together flour and cracker meal in another bowl. Place cutlet in mixture, and cover both sides well. Submerge the cutlet in the egg batter, then place it back in the flour mixture, patting both sides again evenly to coat.
3. Melt shortening in a deep fryer (or cast-iron skillet), and heat to 325 degrees F.
4. Place cutlet in fryer, and fry until it floats and turns golden. Remove steak from fryer; drain well, reserving 1/2 cup drippings for gravy, if desired.
5. Place steak on plate, and keep warm while preparing Cream Gravy. Spoon gravy generously over steak.

Cream Gravy

1. Place shortening in a 10 to 12 inch cast-iron skillet, and heat until hot. Gradually add flour, and cook over low heat until mixture turns brown, stirring constantly to prevent scorching.
2. Add remaining ingredients, and cook, stirring constantly until thick. If gravy gets too thick, thin to desired consistency with water.

Attribution

James White