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Country Fried Steak and Milk Gravy
February 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 recipe a little bit. I used buttermilk and one egg and I seasoned the flour more than the recipe called for (with garlic powder, salt, pepper and paprika). After dredging in the milk and flour, I let the steaks sit for about 20 minutes, then I heated canola oil (instead of lard) to cook the steaks in (I also used a cast iron skillet). The only other change I made was to the gravy. I doubled the sauce for's what I did. After frying the steak, I poured the oil out of the pan, but reserved 1/4 cup and added it back to the pan. I then whisked in 4 Tbsp of the flour which I'd used for dredging - cooked that a little to cook out the "floury" taste. Then I added 1 cup of 1% milk and 1 cup of whole milk, then I seasoned with about 1 Tbsp of fresh crushed peppercorns and about 1/2 - 1 tsp of salt. I think the amount of peppercorns was a bit too much, (I would use probably 2 tsp next time). It was still very good and I will likely make this dish again. The gravy was fantastic and I intend to make it for fried chicken as well.

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