Chicken Fried Steak

This is from the old Merle Ellis newspaper column, "The Butcher".  He said it was from his Grandmother.  I wonder what ever happened to that guy?  I just spent 15 minutes Googling him and couldn't find any reference less than 10 years old.  I have made this, it's just great - it really makes a CLASSIC chicken fried steak. 

  2 pounds top round steak, cut 3/4 to 1 inch thick
  1/2 cup flour
  1 tsp. salt
  1 tsp. freshly ground black pepper
  2 beaten eggs
  2 tablespoons cream
  1/3 cup lard or vegetable oil
  1 cup saltine cracker crumbs, crushed fine
  3 tablespoons flour
  1/2 cup cream
  1 cup (about) chicken stock
  Dash of Worcestershire sauce (optional)
  Dash of Tabasco sauce (optional)

Mix flour, salt, and pepper together and pound well into both sides of the meat with the edge of a heavy plate.  Cut the meat into serving-size pieces.

Beat eggs together with 2 tablespoons of cream.  Heat the lard or oil in a heavy black iron skillet over moderately high heat.  Dip floured steaks into the egg and then into the cracker crumbs.

Brown steaks well on both sides.  Reduce heat to medium, cover the skillet and cook for 15 - 20 minutes, turning occasionally until the steaks are cooked through and tender.

Chicken fried steak should be well-done but not dry.  Remove steaks from pan and drain on brown paper bags.  Keep warm.

At this point, Grandma would often sauté sliced onion rings in the same pan before making gravy.  They go well with chicken fried steak.

To make the gravy, pour off all but three tablespoons of the fat in the skillet and stir in three tablespoons of flour.  Stir to incorporate any particles in the bottom of the pan and cook for a minute or two. 

Stir in the cream to form a thick paste, then add chicken stock slowly, stirring to make a gravy the consistency that it should be, smooth and velvety.

Serve with lumpy mashed potatoes and homemade biscuits or corn bread.