Country fried steak

Components

Directions

Excellent recipe reminded me of growing up on the farm. The only adjustment I manufactured was putting the flour in a ziplock bag to coat the steak. Probably a bit messy for the hands, but worth the much more even coat of flour.

This is the first meal my son asks for when he comes for a visit. I use buttermilk for the batter and add 1/4 tsp. paprika to the flour. Also, entire milk for the gravy. It is definitely not a lower-cal meal, but fantastic for an occasional treat.

This is a pretty recipe . I like the massive print, the color photo, and the recipe layout. Thank you!

I've manufactured the recipe in the previous and my total household identified it to be incredibly tasteless and bland. We are not fans of added spicy foo but this was not a "do again". I apologize to the person who submitted this recipe but it appears I am not alone in my estimation of this recipe.

The way to make white/cream gravy is to use equal parts unwanted fat to flour. If something, a smidge a lot more grease, but never ever a lot more flour than oil! She employed two T. oil and four T flour. Following, you want to cook the flour for one min. per Tbsp of flour. two T. flour, cook and stir two minutes to get rid of the flour taste. Salt and pepper effectively. Neither oil nor flour has any taste. I add the liquid cup by cup. In the beginning you are going to have a gloppy mess and feel it really is ruined, but maintain incorporating liquid. Whisk. Include a lot more liquid, until it will get in which you consider it truly is quite great. It will carry on thickening as it cools. Taste and add a lot more pepper, and potentially far more salt. The liquid doesn't actually matter. water, ff milk or canned milk, it truly is all good. It really is the other issues that matter more. Of course, the creamier the far better. Have you ever noticed a recipe that calls for Double milk? Evaporated milk is double milk. If you place equal parts of water, then it is typical milk. Another way to get double milk is to add powdered milk to normal milk. Helps make it significantly creamier.

This is pretty awful . I manufactured the steaks as written, except employed garlic salt and pepper. Then on to the gravy. OH MY WORD. How can anyone get in touch with this paste gravy? No taste at all! I extra a can of cream of mushroom soup, garlic salt and a lot more pepper than called for, and it ultimately had some taste!!

My grandmother was born in Missouri. She cooked in aa cast iron skillet and crushe up saltine crackers by hand the rest of the recipe is about the exact same. She place in flour initial then egg then back in flour. It is the greatest chicken fried steak ever. I make this a lot. A whole lot dining establishments make this incorrect as they place brown gravy on top of it. You have to make chicken gravy (white)). Even in South Eastern Missouri I sent It back as they place brown beef gravy on top.

Thank you so significantly for sharing this recipe. My mom manufactured her chicken fried steak the same way. The only factor she did differently was that she would add a little can of cream of mushroom soup into the pan to brown with the gravy flour. As soon as golden she would include the liquid. Yummy!

So simple and effortless, and so delightful! I additional just a bit (one/2 tsp) of garlic powder to the gravy, and a one/4 tsp of coarse ground black pepper. Served with mashed potatoes. no leftovers here.

Way also bland and I seasoned every thing: the flour, the egg, the steaks and the gravy. Ugh!