"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Country Fried Steak and Milk Gravy Recipe

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This recipe for Country Fried Steak and Milk Gravy, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Buffy Hunt
Added: Sunday, October 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 (4 oz) cube steaks
1/2 t. salt, divided
1 3/4 t. ground black pepper, divided
1 c. all-purpose flour
2 eggs, lightly beaten
1/4 c. lard
1 c. milk

Directions:
Directions:
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.

 

 

 

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