Ingredients: |
Ingredients: • 2- 4 pieces of Cube Steak
• Plastic Zip lock with 1 cup flour, 1/2 tsp salt, pepper to taste.
• 1/3 cup White Lily® All Purpose Flour, plus 1 tablespoon
• 1 1/4 teaspoons salt, or to taste
• 3 1/2 cups milk, Cleo used 1 full can of pet milk with the rest water making the full 3 1/2 cups total-room temperature if possible
Olive oil or Veg. Oil for Frying, 1/4 of an inch in bottom of skillet is about right.
Instructions:
1. Put steak in zip lock bag and shake . COOK meat in large, heavy skillet until brown and crispy. Remove meat; drain on paper towels. I use chicken this way sometimes and add a little onion powder to flour mixture before shaking.
2. ADD flour to drippings in skillet; stir over medium-high heat until slightly brown, about 1 minute.
3. ADD salt and milk. Stir constantly until gravy begins to thicken, about 10 minutes. I use a Whisk. Serve over biscuits, with meat. Grandma Cleo loved a big slice of ripe tomato with her gravy & biscuits
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Directions: |
Directions:
1. Put steak in zip lock bag and shake . COOK meat in large, heavy skillet until brown and crispy. Remove meat; drain on paper towels. I use chicken this way sometimes and add a little onion powder to flour mixture before shaking.
2. ADD flour to drippings in skillet; stir over medium-high heat until slightly brown, about 1 minute.
3. ADD salt and milk. Stir constantly until gravy begins to thicken, about 10 minutes. I use a Whisk. Serve over biscuits, with meat. Grandma Cleo loved a big slice of ripe tomato with her gravy & biscuits.
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This recipe for Grandma Cleo's Breakfast Gravy is from