Chicken Fried Steak

Step 1: Combine cracker crumbs, flour, baking powder, salt, black pepper, and ground red pepper (if using).

Step 2: In a second bowl or dish whisk together the milk and both eggs.

Step 3: Dredge thin slices of beef in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

Step 4: Melt and heat lard to depth of 1/2 inch in a cast iron skillet.

Step 5: Fry steaks in batches, about 10 minutes, adding oil as needed. Turn and fry a couple more minutes or until golden brown. Remove to a wire rack that has been place inside of a jellyroll pan.

Step 6: Place pan in the oven to keep the steaks warm at 225° degrees.

Step 7: Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings.

Step 8: Cook over medium high heat. Using a whisk mix the flour into the drippings until it starts to brown and become a paste. This is called a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.

Step 9: Slowly add the milk (or milk mixed with water) whisking constantly and blending the liquid with the flour mixture until combined. Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens to much add more milk as needed until the gravy is the consistency that you want (this could end up being more then the required 3 cups).

Step 10: Season generously with salt and pepper and serve over the chicken fried steak and mashed potatoes.