Chicken Fried Steak

Grandma and grandpa used to go to Florida for the winters. One year I got to go with them and stay for a couple weeks. Along the way I was introduced to chicken fried steak. My mouth still waters at the thought of it!

2/3 cup flour
1 tsp. salt
ground pepper to taste
2 lbs. chuck steak, cut 1/4 - 1/2 inch thick (tenderized)
2 eggs
2 tsp. cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs rolled fine
1 onion, sliced
1/2 cup cream
2 cups (appoximate) chicken stock
dash worcestershire sauce
dash hot sauce

Mix 1/2 cup flour, salt and pepper. Pound mixture into both sides of meat. Cut meat into serving size portions. Beat eggs with cream. Heat oil in heavy skillet over moderate heat. Reserve 3 Tbsp. of flour. Dredge steaks in remainder of flour, dip in egg mixture and then the cracker crumbs. Add to the hot oil. Brown steaks well, turn and brown other side. Reduce heat to medium, cover the skillet and cook for 15 - 20 minutes, turning occasionally, until 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 bag. Keep warm. Add the onion slices to the pan and saute quickly. Remove, pour off all but 3 Tbsp. of the fat in the skillet, stir in 3 Tbsp. of flour. Cook for 1 to 2 minutes. Stir in the cream and chicken stock and seasonings. Slice the meat across the grain and top with gravy.