July 25, 2007 Country Fried Steak and Milk Gravy

Easy Tastebud Delights

7.25 Edition (July 25, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Wednesday to you.

I've heard of Country Fried Steak before and have even tried it and loved it. I don't recall ever having Milk Gravy though and hope to try this recipe soon.

Serve with side salad, mashed potatoes and broccoli. Pour gravy over steak and potatoes. Enjoy!

Country Fried Steak and Milk Gravy

Steak:
4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black
pepper, divided

Gravy:
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard
1 cup milk

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.

Prep Time: 15 Minutes
Cook Time: 20 Minutes Ready In: 35 Minutes
Yields: 4 servings

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