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Country Fried Steak and Milk Gravy

Country Fried Steak and Milk Gravy

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
LIKESTOCOOK

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

mamanunez
558

mamanunez

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 oil for the lard with no problems. I do have to add, I agree with MBUENZLI's review- Country Fried Steak is not supposed to be exploding with flavor. And for anyone having problems with the batter falling off the meat when you fry, make sure your oil is heated enough before adding the meat. I do this by dropping a pinch of flour into the oil. If it bubbles like crazy, its ready!

mimosa ain't no PRO
497

mimosa ain't no PRO

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 use half milk and half chicken broth. It won't taste like chicken gravy but it will have a bit more richness. This is the only way I make milk or cream gravy anymore. Another reviewer said to make sure your grease is hot enough and that is wonderful advice. Frying at too low a temp is a common error.

SKITZY3
406

SKITZY3

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 also cooked it a little longer than what called for so coating was crispier. The gravy was scrumptious and my boyfriend said he would love for me to make this again.. thans for the recipe

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