Reviewed: Nov. 8, 2007

This was quite good. I used a packaged country style gravy versus making it from the drippings. Good if you want to be naughty for a meal. Definitely not a recipe for those concerned about eating healthy.

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vljanski

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Nov. 6, 2007

Made this last night for supper with mashed potatoes, broccoli, and biscuits. Husband said it was the best meal that I have cooked. (I am not a bad cook and he is a chef!) Used recipe exactly as written.

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VicWarren2

Cooking Level: Intermediate

Home Town: Cleveland, Georgia, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Nov. 2, 2007

Awesome !!!

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Keenon

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Reviewed: Oct. 26, 2007

My boyfriend really enjoyed this but it really didn't have enough flavor.

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cathyannh86

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2007

This came out awesome! I loved the gravy wish I had made much more!

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Sasha

Cooking Level: Expert

Home Town: Champlain, New York, USA

Living In: Plattsburgh, New York, USA

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Reviewed: Oct. 10, 2007

This was a great way to prepare cube steak. I have never double dipped in flour before, and it gave the meat a nice crispy coating. I don't know if I finally cooked it right, or if it was due to the meat sitting in the oven on warm for about 10 minutes while I cooked the gravy, but the meat was so tender you could cut it with a fork. My grandma always tells me "cook 'em quick in a hot pan!" So I let the pan get really hot before I added the oil. The gravy was good, but a little lacking in flavor. Maybe adding beef bullion would make it taste a little better. I will make this again.

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CRISSY MARAS

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

Wonderful recipe! I've made this variation in the past, but enjoyed the twist with the eggs. The only thing I did differently was instead of seasoning the steaks before dipping in flour, I put all my seasoning in the flour mixture. I added a little onion powder as well. It was tasty!

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mjowens

Cooking Level: Expert

Living In: Heber, Arizona, USA

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Reviewed: Sep. 30, 2007

great

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Southern Cook

Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA

Living In: Mccomb, Mississippi, USA

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Reviewed: Sep. 16, 2007

Very good recipe and simple. Had to use 1/2-n-1/2 instead of milk for the gravy, but it turned out fine. Added fresh sauteed mushrooms on top. Yummy!

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JOGGINGMAMA

Cooking Level: Intermediate

Home Town: Kingsport, Tennessee, USA

Living In: Buford, Georgia, USA

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Reviewed: Sep. 15, 2007

I didn't make the milk gravy but the chicken fried steak was awesom

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Theresa M.

Cooking Level: Intermediate

Home Town: Hayward, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Sep. 12, 2007

My husband loved this, but for me it was just alright. The gravy wasnt right or something. Not quite sure, but overall it was a good meal.

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Monic368

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

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Reviewed: Sep. 6, 2007

I was disppointed in my results. I couldn't get the breading to get crisp.

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FRITTSLPN

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Reviewed: Sep. 2, 2007

very good - used soy margarine instead of lard. however, gravy was a disaster for me as the butter burned after cooking so many pieces of meat.

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kimgae

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Reviewed: Aug. 30, 2007

Comfort food at its best. This is one of the best recipes for country fried steak I have had. The only thing I did different was I used vegetable oil instead of lard.

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loves to cook

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Jackson, Missouri, USA

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Reviewed: Aug. 23, 2007

This was good. I did end up using butter per PP's suggestions. I definitely needed more gravy, though, b/c I made mashed potatoes to go with it. If you're just having the steaks, the amount of gravy will be fine, but if you want extra gravy for noodles or potatoes, then plan on making more. I would make this again.

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REDHEADWHOSINGS

Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA

Living In: Columbia, Missouri, USA

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Reviewed: Aug. 22, 2007

This was way to greasy and the gravy was way to bland for my taste. Next time I will make whtie sauce with cracked pepper, and bake these instead of frying in oil!

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Mrs. D

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 20, 2007

Ok, so what I did with this was a little different. I hammered my steak to make it tender ( I had tip breakfest steak) then in the flour mix I put Italian Seasoning, pepper, salt, a little sugar ( just experimented) and I used olive oil instead of lard. I put about a tablespoon of Warchcure sauce in the egg batter, and dipped the steak a couple of times to make sure it was covered in the batter and flour mix. Then, for th gravey I just used a packet we had here "homestyle gravy mix" with about 1 and a half cup of milk and 1 cup water, the whole things turned out sooo good. My husband loved it! We had it wih biscut, has browns and corn. :) Thanks!

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baubon

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Reviewed: Aug. 9, 2007

This was very good and tastey. I also followed the advice of a previous reviewer and fried in a stick of butter. I think it would be a better hearty winter dish, but it was tastey and I'll make it again, but not often....it is a heart attack on a plate!! Thanks for the yummy recipe!!

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Aug. 6, 2007

This is an awesome recipe! I get special requests for it from the hubby's co-workers! The only thing I changed was to sprinkle a little onion powder on the steaks and I used Crisco instead of lard. It was amazing!

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Lindsey

Cooking Level: Expert

Home Town: Albany, Indiana, USA

Living In: Dunkirk, Indiana, USA

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Reviewed: Aug. 5, 2007

Hey this is my famous cubed steak recipe. I omit the egg and just dip the steaks in milk instead. This is a fantastic dish as long as you remember to season your flour well.

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