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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Country-Fried Steak and Milk Gravy Recipe

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This recipe for Country-Fried Steak and Milk Gravy is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup vegetable oil, plus more as needed
1 1/2 cups all-purpose flour
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1 3/4 cups milk
6 (4 oz) cube steaks or tenderized beef round steaks
1 1/2 cups evaporated milk
Directions:
Directions:
Heat the oil in a cast-iron skillet over medium heat. Combine 1 1/4 cups flour with the salt and pepper in a shallow bowl. Pour 1/2 cup of the milk into another shallow bowl. Season both sides of the steaks with salt and pepper. Dip the meat in the milk, then dredge in the flour.
Add 2 or 3 steaks to the heated skillet and fry for 5 to 6 minutes on each side, until browned. Remove the steaks to a paper towel line plate to drain, then season them with salt. Repeat with remaining steaks, adding oil to the pan as needed.
Remove all but about 3 tablespoons of oil from the skillet. Add the remaining 1/4 cup flour and stir with a wooden spoon, making sure to scrape the bits of crust from the bottom of the pan. Continue to stir until the flour is browned and bubbly. Slowly whisk in the evaporated milk. Whisk until there are no lumps and the gravy starts to thicken. Then add the remaining 1 1/4 cups milk. Reduce the heat to low and cook, stirring occasionally, for 10 minutes, or until the gravy is thickened to your preference. Season with salt and pepper to taste.

 

 

 

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