The best chicken-fried steak south of omaha

Yield: 1 Servings

Ingredients:

1 6 ounce round steak cutlet Machine tenderized Flour
4 Eggs
1 cn Flat beer
1 tb Adolph's meat tenderizer

Instructions:

Salt pepper and garlic Salt -- to taste Bill Maxwell former Texas restaurateur originally claimed his chicken-fried steak was the "best found south of the Rio Brazos." Subsequent chicken-fried steak contests proved him truthful so he extended his claim to include all lands south of the Arkansas River. In another conversation with Bill we found his "boundary" had crept north to Omaha Nebraska. Well eventually he's gonna have to stop at the North Pole ... we hope. Sprinkle salt pepper and garlic salt on both sides of tenderized steak to taste. Put steak onto a tray that is well-covered with flour. Then "pound the hell out of it (the steak) with stiff fingers working from the center out until it reaches the size of an L.P. record." (That's those things they used to make before compact discs). Flip several times and repeat pounding. Mix eggs beer 1 teaspoon salt and Adolph's meat tenderizer in a shallow bowl. Add enough flour to make a thin watery batter. Beat mixture smooth. Dip meat into batter. "Flop" back onto flour tray and cover with four. Pound again with fingertips until moisture is absorbed. Cook in deep fat at 350 degrees until golden brown. Serve with French fries and cover with white gravy. Recipe By : Texas on the Halfshell ISBN: 0-385-17904-9