Chicken Fried Steak

Chicken Fried Steak
Sandy Jones
Ingredients:
1 full round steak (double tenderized by the butcher)
2 cups flour
1 Tbsp of Lawery salt
4 - 6 beef bouillon cubes (granulated)
½ tsp of pepper
1 cup cooking oil
1 cup cracker meal
2 eggs beaten
2 patties of pork sausage
2 Tbsp dried onions
1 10 oz can of cream of chicken soup
3 cups of whole milk
Directions:
Cut steak into serving size pieces.
Mix Lawery salt, flour, bullion and pepper.
Pound flour mix into the tenderized meat.
Dip floured beef in eggs and cover with cracker meal.
Deep fry in a large frying pan and keep hot in the oven.
Rule of thumb is a cup of gravy per person.
Pour oil out of the frying pan leaving about 4 Tbsp.
Fry the sausage breaking it up in tiny bit.
Reconstitute dried onions in the cooked sausage adding water as needed.
Cook out all water and add 3 heaping Tbsp of the flour mix. Cook the flour mix a little and add can of soup.
Mix and slowly add 3 cups of milk, mixing until all lumps are gone.
Add more milk is needed to get the desired consistency.
Serve with mashed potatoes and a broccoli a dante..
Serves 4 to 6