-
-
My review
Country Fried Steak and Milk Gravy
7
LIKESTOCOOK
"I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 502Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
- Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
- Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
You might also like
Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 640855 Ratings
-
-
-
-
-
Most helpful positive review
7/15/2005
Tasted great! Husband and kids LOVED it! Will make again!!! I didnt make the gravy part though, I needed to use a packet of gravy that has been sitting in my cupboard. Also, I substituted canola...
Most helpful critical review
7/5/2002
Can't say we really liked this recipe. For some reason seemed real greasy and left us all with heartburn the rest of the evening =/
Most helpful
Most positive
Least positive
Newest
7/15/2005
Tasted great! Husband and kids LOVED it! Will make again!!! I didnt make the gravy part though, I needed to use a packet of gravy that has been sitting in my cupboard. Also, I substituted canola...
10/8/2006
I have never used a "recipe" for this dish in my life, as I learned to cook in my g'ma's Southern kitchen, but this is how I have always done it! One change I did make from Mamaw's gravy was to...
7/3/2006
I was soooo happy with this recipe. I did change it a little but it was delicous.. I browned the meat in 1 stick of margarine and 2 tablespoons of Extra virgin olive oil instead of Lard. I als...
2/27/2007
I made this for dinner a few nights ago and we thought it was pretty darn good. It was my first attempt at country fried steak and I think I did a pretty good job, even though I did change the r...
2/15/2007
Very good comfort-style food. Fried steak in butter, seasoned (simple salt and pepper with a touch of paprika) coating was nice and crusty and I had no problem with it adhering. Doubled the s...
9/25/2006
This is a family favorite. Lots of pepper is a MUST! I do sometimes add 1/8 to 1/4 tsp of garlic powder or sometimes a little minced garlic (my Mom's secret ;)) and ALWAYS double the gravy as we...
7/7/2002
Very easy and delicious. Instead of making the gravy, I used McCormick Country Gravy mix and added a little pepper. It was great.
12/8/2002
I have BAD-=- BAD!!! Luck with Gravy.. But this time it turned out great. Everyone was shocked that I was able to do it! Thanks for this recipe I'm going to use it ---ALWAYS!!!
3/8/2002
Great recipe. It's kinda common sense...but I couldn't find a recipe for country fried steak in any of my recipe books. I used venison cubed steak and the flavor was tremendous. Thanks for th...