Reviewed: Dec. 2, 2004

Quick and simple to make. I do find the gravy a bit too bland for my taste.

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Reviewed: Nov. 4, 2004

My daughter & I thought this was really bland, but my husband and son really liked it. They are also the only ones who like gravy and put it on their steak. Maybe that had something to do with it...anyway, was really easy and will probably make again, just not very often.

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SUEPERS

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Vail, Arizona, USA

Reviewed: Jun. 20, 2004

I made this dish last night (June 19) and OMG, everyone loved it. It was to die for. The first time I ever tried it was in Colorado and it was good but this was even better. Thanks Lots!

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LEEPERLADY

Cooking Level: Expert

Home Town: Scarborough, Ontario, Canada

Living In: Richmond Hill, Ontario, Canada

Reviewed: Apr. 23, 2004

This is really good. I did the "double dipping" with the cutlets for about 1/2 the time, and the breading fell off. Then I decided to just dip the rest of the meat in the egg/buttermilk mixture first and then the flour and call it good... It worked much better. This was the first time that I used shortening to fry the steak and I was pleased with the results. (I have always made Chicken Fried Steak in oil) After reading some of the reviews, I was leery of heating the full 2 cups of shortening, so I started out with only 1... but I ended up adding the second cup when the steak absorbed the majority of it. I added garlic salt, seasoning salt, & fines herbes to the flour. I served it with mashed potatoes, green beans and crescent rolls. I was thrilled with the results. Thanks!

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MIKENDREA

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Reviewed: Apr. 5, 2004

Quick, easy, and tasty recipe.

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AUDREE35

Reviewed: Mar. 9, 2004

This recipe was very easy and taste's great! I aboslutly loved it! It will go on my list of fav's!

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FAIRYDUST109

Reviewed: Dec. 9, 2003

I thought this recipe turned out really well. I had no problems with the breading falling off. I did change one thing though, I only left about 1 or 2 Tb of oil in the pan for the gravy. I thought 1/2 c seemd like too much.

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TinaM

Cooking Level: Intermediate

Reviewed: Nov. 24, 2003

This was a great, easy to follow, quick recipe. I used oil instead of shortening and it worked quite well. Very tasty--make sure not to overcook the steaks as the coating will fall right off if you do!

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ERICACL

Reviewed: Nov. 13, 2003

Absolutely wonderful! My hubby is so happy I can make his favorite now. Didn't have buttermilk, so just used regular. Used already tenderized round steak - worked great. Also used about 1/2 cup vegetable oil instead of shortning, after reading reviews, thought 2 cups was a bit much. Drained all the oil but about 2 tablespoons with the drippings for the gravy. This was such a comforting, great meal. Even made real mashed 'taters. Will be making this often!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Sep. 23, 2003

Very good and simple to make. I used steak that was already sliced very thin (for sandwiches) but think they may have been too thin. I found I had a little bit of trouble getting the breading to stay on the steak in certain places. Overall, everyone enjoyed these but next time, I will pound the meat down myself.

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