Name: Country Fried Steak and Milk Gravy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 fillets cube steak, 4 oz each; 1/2 tsp kosher salt, divided; 1 3/4 tsp ground black pepper, divided; 1 cup all-purpose flour; 2 eggs, lightly beaten; 1/4 cup lard; 1 cup milk

Steps

Gather all ingredients.
Season cube steaks with kosher salt and ground black pepper; set aside.
Combine all-purpose flour and ground black pepper in a shallow plate. Place beaten eggs in a shallow bowl. Dredge seasoned cube steaks in all-purpose flour. Dip in eggs, then dredge in all-purpose flour again.
Heat lard in a large, heavy skillet over medium-high heat. Fry cube steaks in hot lard until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate.
Pour off all but 2 tbsp fat from the skillet. Sprinkle dredging all-purpose flour into fat. Cook and stir over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet.
Gradually whisk in milk. Cook, whisking frequently, until gravy is thickened and bubbly, 3 to 4 minutes.
Stir in remaining kosher salt and ground black pepper; gravy should be quite peppery. Serve and enjoy!

Chef's notes

Pound the cube steaks to an even thickness before seasoning so they cook through in the same time it takes the crust to turn golden; the internal temperature should reach 160 F. Set up your dredging station before the lard goes on the heat: flour plate, egg bowl, flour plate in a row, so the coating stays dry and adheres in tight layers. The most common mistake is overcrowding the skillet. Fry no more than two steaks at a time or the lard temperature drops, the crust steams instead of fries, and you lose the crunch. Reserve the dredging flour in a separate small bowl before frying so you always have dry, uncontaminated flour ready for the gravy roux without fumbling mid-cook. Leftover steaks and gravy store separately in the refrigerator for up to 3 days; reheat steaks uncovered in a 375 F oven for 10 minutes to restore crispness, and reheat gravy gently on the stovetop with a splash of milk to loosen it back to pourable consistency.

Source: LIKESTOCOOK ↗ · rated ★ 4.4 by 895 people there

Country Fried Steak and Milk Gravy

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