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Hole-in-the-Wall Chicken-Fried Steak

Source: Chef Chris Barber - Hole-In-The-Wall, Phoenix, Arizona -

2 pounds beef steaks, pounded to 1/4-inch thickness
Salt and pepper to taste
1 pint buttermilk
3 eggs
Flour, as needed
8 ounces vegetable oil
2 ounces pork sausage
2 ounces onion, diced
24 ounces milk

Season steaks with salt and pepper. Place buttermilk and eggs in a dish. Add steaks to the buttermilk mixture; turn to evenly coat. Leave steaks in buttermilk mixture; cover and refrigerate 4 hours. Remove steaks from buttermilk; let drain.

Roll steaks in flour until well-coated. Heat oil in a skillet. Add steaks to frying pan, but don't overcrowd the pan. Cook, turning occasionally, until steaks are well-browned and cooked through. Place steaks on a paper towel-lined platter to drain. Discard most of the oil from the pan, leaving about 2 ounces oil in the bottom of the pan. Add sausage and onions; cook through. Add 2 ounces flour; cook 3 to 5 minutes. Add milk; stir well to remove all the lumps. Simmer milk mixture at least 10 minutes. Season with salt and pepper.

Serve steaks with gravy.

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