How to Make Country Fried Steak and Milk Gravy | Allrecipes.com

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while providing tanginess.

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken breast is lower in fat and pork cutlets are often less expensive.

gravy

🥗Healthier: mushroom sauce

💰Cheaper: canned gravy

Mushroom sauce is lighter and adds flavor, while canned gravy is budget-friendly.

Start with four four-ounce cube steaks.

Tenderize the cube steaks with a meat mallet or an electric tenderizer.

Sprinkle the steaks with a quarter teaspoon of salt and a quarter teaspoon of ground black pepper.

In a shallow dish, mix one cup of all-purpose flour with a teaspoon of ground black pepper.

In a separate shallow bowl, lightly beat two eggs.

Dredge each steak in the flour, dip in the egg, and dredge them in the flour again.

Place the steak on a wire rack to let the excess flour fall off.

Reserve two tablespoons of the flour to make the gravy.

Heat an eighth of a cup of lard in a heavy skillet over medium-high heat.

Fry the steaks for three to four minutes on each side or until golden brown, likely in two batches.

Strain the cooked steaks on paper towels.

Pour off all but two tablespoons of the fat from the skillet.

Sprinkle two tablespoons of the dredging flour into the oil and cook over medium heat for one minute, scraping up any browned bits from the bottom of the skillet.

Gradually whisk in a cup of milk.

Cook the gravy, stirring frequently, for three to four minutes or until thick and bubbly.

Add a quarter teaspoon of salt and a quarter to a half teaspoon of pepper to the gravy and whisk until combined.

Pour the gravy over the steaks to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens