Reviewed: Jul. 9, 2006

It was time consuming to make this recipe, but worth the time. My husband and kids loved it. Next time I will put 1/2 tbsp. of chili powder in the gravy because the 2 tbsp's are overwhelming.

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Reviewer:

MBourgeois

Cooking Level: Beginning

Living In: Westwego, Louisiana, USA

Reviewed: Jul. 7, 2006

MY FAMILY LOVES THIS DISH. WE HAVE ALWAYS USE CUBED STEAK AND SEASON REALLY WELL BEFORE BREADING. WE DEEP FRY OURS BECAUSE THEY HOLD UP BETTER THAN PAN FRYING AND TURN OUT WITH A BETTER GOLDEN BROWN CRUST. MY MOM GOT US HOOKED ON USING LOUISIANA HOT SAUCE AND A.1. STEAK SAUCE INSTEAD OF WITH GRAVY AND EVERYONE IN OUR FAMILY LOVES IT THAT WAY. THROW IN SOME CORN ON THE COB, TATERS (YOUR CHOICE FRIED OR MASHED - THEY BOTH WORK GOOD WITH THIS DISH), SOME BLACKEYED PEAS, AND SOME STEWED MATERS AND YOUR ALL SET! MAN I BET YOU CAN TELL I'M FROM THE SOUTH, HUH? ENJOY!

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Reviewer:

SUMMER NICOLE

Cooking Level: Intermediate

Home Town: Marianna, Arkansas, USA

Living In: Vilonia, Arkansas, USA

Reviewed: Jul. 5, 2006

2 tablespoons of salt? Is that a mistake, I hope? This was WAY too salty to eat, and I used less than half that.

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Reviewer:

Mom in the kitchen

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Denver, Colorado, USA

Reviewed: Jun. 12, 2006

Very likely the best chicken fried steak I have ever made. I added a dash of Tabasco to the egg and omitted the celery salt in the gravy, substituted onion powder for the garlic salt and sprinkled gravy-laden steaks with paprika. Thanks Gail!

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Reviewer:

Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

Reviewed: May 25, 2006

Let me try this one more time. Loved the steak and breading. That turned out great, but the gravy was not so good. I added only 1 1/2 tsp of chili powder and no cayenne pepper and it was still overpowering. I also had to add a bunch of extra milk to the gravy because it was like paste. Probably that was partly my fault as gravy is tough for me, but I would definately cut down on the chili powder.

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Reviewer:

Dawn Miceli

Cooking Level: Intermediate

Reviewed: May 9, 2006

Big hit...will be a regular meal at our house. All kids and adults loved this. Served with a gravy made from the drippings and mashed Potatoes. What a quick, easy and great tasting meal! Thanks for a great recipe.

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Reviewer:

MELBATOST

Reviewed: Apr. 21, 2006

Came out great, except I omitted chili and cayenne, just added a little black pepper instead. Also didn't use flour in the egg mix, just dredged meat in flour, then egg, then flour again. My family really enjoyed it, EVEN my mother-in-law liked it!!!

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Reviewer:

ItalianCowgirl

Cooking Level: Intermediate

Home Town: Mola, Puglia, Italy

Living In: Edmond, Oklahoma, USA

Reviewed: Mar. 28, 2006

This was my first time making chicken fried steak, however I have fried things before and I had a hard time getting the meat to cook all the way through. 99% of the time I follow recipes exactly as printed and I get a wonderful meal. This recipe was vague for novice cooks. My husband will eat anything and he hated the gravy and thought the steak was okay, but refused to eat the leftovers.

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Reviewer:

flower

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Temecula, California, USA

Reviewed: Oct. 16, 2005

As several other reviewers have suggested, seriously consider reducing the chili powder by at least half. The chili powder overwhelms the gravy taste. I had to add more milk to reduce the intensity of the chili powder, though once tempered, the flavor of the gravy rocks. I had to add several eggs to the egg mixture. There wasn't enough egg batter for the meat. Too, consider leaving the flour out of the egg. Yes, it might make the coating thicker, but it is VERY hard to work with and doesn't stick easily to the meat. My mother always dipped the meat in egg alone and I think that works best. I bought tenderized round steak on sale, which also is what mom used. All in all--an excellent recipe, with with the modifications just mentioned.

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Reviewer:

CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

Reviewed: Sep. 24, 2005

Do not add flour to egg. I ended up with a gelatinous mess that was very difficult to get on the steak. Made in a cast iron skillet with shortening instead of oil. Kind of a pain to make but taste very good

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