Hole-in-the-Wall Chicken-Fried Steak

Ingredients

• 2 pounds beef steaks, pounded to 1/4 inch thickness
• Salt and pepper to taste
• 1 pint buttermilk
• 3 eggs
• All-purpose flour, as needed
• 8 ounces vegetable oil
• 2 ounces pork sausage
• 2 ounces onion, diced
• 24 ounces milk

Instructions

1. Season steaks with salt and pepper.
2. Place buttermilk and eggs in a dish.
3. Add steaks to the buttermilk mixture; turn to evenly coat. Leave steaks in buttermilk mixture; cover and refrigerate 4 hours.
4. Remove steaks from buttermilk; let drain.
5. Roll steaks in flour until well-coated.
6. Heat oil in a skillet. Add steaks to frying pan, but don't overcrowd the pan. Cook, turning occasionally, until steaks are well-browned and cooked through.
7. Place steaks on a paper towel-lined platter to drain.
8. Discard most of the oil from the pan, leaving about 2 ounces oil in the bottom of the pan.
9. Add sausage and onions; cook through.
10. Add 2 ounces flour; cook for 3 to 5 minutes.
11. Add milk; stir well to remove all the lumps. Simmer milk mixture at least 10 minutes.
12. Season with salt and pepper.
13. Serve steaks with gravy.

Attribution

Chef Chris Barber - Hole-In-The-Wall, Phoenix, Arizona - azfamily.com