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Country Fried Steak and Milk Gravy
February 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 sauce. Removed steak from the pan onto a warmed plate, added a gob of butter, melted, and an equal amount of flour. Whisked flour into butter to cook out the raw flour taste, (a couple of minutes) and SLOWLY add the milk. Flour will seize into an unappetizing ball, but don't despair. Keep whisking and slowly adding milk and eventually the mass will soften and loosen to a wonderful gravy. By doing it this way you'll have a gravy that's thickened to your preference. Salt & pepper to taste.

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