Country Fried Steak

This is fattening and unhealthy, but once in awhile we love to eat it as it reminds us of our days in Texas where this is a basic staple in the diners. Recipe is from a Southern Living issue.

1 to 1-1/2 pounds round steaks
1-1/4 cup flour, divided
1/8 teaspoon baking soda
1-1/2 teaspoons salt, divided
2 teaspoons pepper, divided
1 cup water
Vegetable oil
1 (14.5-ounce) can chicken broth or package of white country gravy mix

Tenderise steaks with a mallet and cut into serving sizes
Sprinkle 1/2 teaspoon each of salt and pepper evenly over the steaks.  Set aside.
Stir together remaining salt, 1 teaspoon pepper, and 1-1/2 cups flour in a shallow dish.  Stir baking soda into 1 cup of water in a bowl.  Dip each steak in the water mixture, and dredge in flour mixture.  Pour oil to a depth of 1/2 inch in a large heavy skillet; heat to 360 degrees.  Fry steaks 3 to 4 minutes on each side or until golden.  Drain on a wire rack in a jelly roll pan (What?!!!  drain in whatever you can!).  Keep steaks warm in a 225 degree oven.  Drain hot oil, reserving cooked bits and 2 tablespoons drippings in the skillet.  Whisk remaining 1/2 teaspoon pepper and remaining 1/4 cup flour into drippings in skillet; cook, whisking constantly, over medium high heat 1 minute.  Whisk in broth; cook, whisking constantly, 15 minutes or until thickened. (Or mix the country gravy mix with water in the pan and heat until thickened.)  Serve with the steaks.  I love mashed potatoes with this meal. 

Makes 4 to 6 servings