Womack's House Chicken Fried Steak and Gravy
As I begin to write up this favorite recipe of ours, I was remembering where it came from. I found the recipe some 35 years ago after having dinner with some friends at "The Womack's House", famous for its “family style country food" in Fulshear, Texas. It was published in a newspaper as "The Womacks House Chicken Fried Steak and Gravy". Just like the steak I remembered from that night at dinner, the recipe proved to be very good. Once Russell took up hunting, the steaks called for in the recipe were changed to the venison backstrap we always had in the freezer. They were great!
The restaurant is no longer there, but the building still is. Now that I have moved closer to our shop, my route to and from home brings me past the old building, bringing fond memories of friends, family, and good food.Enjoy!
Becky (Boss Lady) Russell
Chicken Fried Steak
- 1 pound steak, bottom round (venison backstrap, butterflied, substituted)
- 2 eggs, beaten
- 2 cups flour
- 1 teaspoon pepper
- 2 teaspoons seasoned salt
- 1 teaspoon salt
1. The Womacks cut 1 pound of bottom round into five steaks and served two pieces to an order.
The steaks are run through a tenderizer three times, dipped into egg wash (2 eggs beaten with 2 cups water for 5 steaks), then dipped into seasoned flour and quickly deep-fried in 325 degree oil 15 to 17 minutes.
2. For seasoned flour, the Womacks thoroughly mix flour, pepper, salt, and seasoned salt.
3. "Secrets" are using good meat and keeping the oil at a constant temperature.
- 3 Tablespoons oil or meat drippings
- 3 Tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1-1/2 cups milk
1. For cream gravy, whisk flour, salt, seasoned salt and pepper into hot oil with a wire whip.Makes 2 cups
2. Simmer over low heat until bubbly and flour begins to brown slightly.
3. Whisk in milk and cook over very low heat, stirring constantly, until mixture is thickened.