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Country Fried Steak and Milk Gravy
September 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 like lots of gravy for both the top of the meat and for mashed potatoes. Also fantastic over plain sliced bread too! A real southern cookin' favorite. I always use my cast iron skillet for this dish, it just seems to taste better and always come out perfect that way for some reason. For those who can't get the batter to stick, the cooking oil must be HOT when you add the piece of breaded meat.

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