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Country Fried Steak And Milk Gravy


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Member since 2007

Serves 4 | Prep Time 15 | Cook Time 20

Ingredients

4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard
1 cup milk


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.


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.


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.


Pairs Well With


Notes

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.

A dash of local for every season
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