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Country Fried Steak and Milk Gravy
i bought a whole bunch of striploin steaks a while ago, and while some may argue that this is a sad way to use such a nice cut, i just have so many hanging around that i need to use them in some way or another. i used two of these, pounded them to 1/4" thickness and cut them into 2-3 pieces each to make them more manageable shapes. also, instead of dredging in flour a second time, i used bread crumbs for the outer layer to make the steaks crispier. delicious!
2 users found this review helpful
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Reviewed On:
Oct. 14, 2009
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