Reviewed: Jul. 22, 2009

Wonderful! I added a little more pepper to the gravy and some garlic powder to the cube steak and it was perfect.

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Cynthia

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Reviewed: Jul. 20, 2009

This is wonderful. I made it with chopped pork and it was delicious. I wanted more! Thank you for this delicious recipe. I'm sure I will be making it many times. Sandy, Modesto CA

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Sandy Dunn

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Reviewed: Jul. 12, 2009

yummy

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Tamela

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Bay Shore, New York, USA

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Reviewed: Jul. 8, 2009

this was my first attempt at this and it was awesome..my husband and kids loved it too.

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miranda84

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Reviewed: Jul. 2, 2009

This recipe was very easy to use. I just made mine a little lower fat! I used a large skillet to cook the cubed steaks in. I also did not use eggs. I used egg substiute instead (works exactly the same, just less fat and calories) and I used 1/4 cup margarine instead of lard. It all turned out crispy and the gravy was super delicious too!

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Kattank12

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Reviewed: Jun. 18, 2009

I used to cook supper for my wife during the week when she came home from work to make sure her ailing father had something to eat. I consider myself to be a beginner at cooking. As long as you follow the recipe,(and I love All Recipes), one should be able to survive. I fixed this recipe to a tee and my wife and I loved it. Needless to say it was very tender and I will be making this again. Thanks, LIKESTOCOOK,...Tom J

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Tom J Hunting for Recipes

Cooking Level: Beginning

Home Town: La Rochelle, Poitou-Charentes, France

Living In: Elizabethtown, Kentucky, USA

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Reviewed: Jun. 17, 2009

Delicious! I have been making this "type" of recipe for years. It is so good and everyone loves it! Thank you for sharing!

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JANEA

Cooking Level: Intermediate

Home Town: Forest Park, Georgia, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 15, 2009

I only use enough shortening to coat the bottom of a cast-iron skillet. Only use cast iron, and make sure your skillet is HOT! For a twist, pre-cook, drain and crumble TINY bits of a mild bulk sausage into the milk gravy for a super flavor. Also, if your gravy wants to thicken or congeal, try adding a tablespoon of brewed black coffee to it. Add slowly while whisking. (adjust amount to desired texture/flavor) This step will boost the flavor and keep the texture just right!

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vetmanager

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Reviewed: Jun. 12, 2009

Lard freaks me out so I used oil too. Yummmm! This is sooooo good! Thanks!

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Jun. 10, 2009

This was so good. I didn't have any problems making the breading stick..I made sure my oil was super hot. I didn't use lard and I didn't have any vegetable oil on hand so I used peanut oil and a little crisco. Also, I added breakfast sausage to the gravy. Yum! Served with mashed potatoes, buttermilk biscuits, broccoli and corn on the cob.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Jun. 9, 2009

Loved it...I never could find something good to make with cubed steak it always came out tough or too chewy but with this recipe it was perfect and is a family favorite! Thanks...

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SRR219919

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Reviewed: May 22, 2009

My first time making CFS and it was great! When my husband walked in from outside, the smell brought back happy childhood memories of his grandma's cooking! I will definitely make this again! Even the gravy turned out well -- and I've never had good luck with gravy! :) Happy cooking....

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Sunshine

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Reviewed: May 22, 2009

Loved it. Thank you for posting this

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Leslie Ann

Cooking Level: Expert

Home Town: Gonzales, Texas, USA

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Reviewed: May 20, 2009

I used teh gravy from this one and the fried steak from another recipe. The gravy was great, I suggest doubling the recipe though...I needed more.

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Elizabeth

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Reviewed: May 14, 2009

Very good recipe. I made it for supper with mashed potatoes, corn, and biscuits. One of my children does not eat beef so after I dredged the beef and took out the 2 T of flour for the gravy, I dredged a chicken breast and cooked it in a different pan. All 3 kids loved the chicken cooked that way better than the beef. Thanks for a recipe that made my hubby happy.

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jodibodi

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Reviewed: May 8, 2009

I still like my recipe for chicken fried steak the best, however, I will always dip in flour, egg, and then back in flour. The coating sticks to the steak so much better. Thanks!

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Leslie

Cooking Level: Intermediate

Home Town: La Crescenta, California, USA

Living In: Sunland, California, USA

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Reviewed: May 4, 2009

Very good!! Steak came out perfect!!! Kids and hubby loved it, gravy could have been better, but still very good will be making again

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Nicolemo2soontob3 :)

Cooking Level: Intermediate

Home Town: Barstow, California, USA

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Reviewed: Apr. 30, 2009

This recipe is good for what it is. That having been said, I was a bit disappointed. I was looking for more breading than this provided. The result isn't quite what we're used to when we have country fried steak. I'll continue my search for "THE" recipe.

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CALICO32

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

My husband & I both love country, or chicken, fried steak. I tried this recipe for the first time tonight and we were both very pleased. For me the flavor was heavenly. I was a little too enthusiastic with the pepper, but it was still good. I uses canola oil instead of lard, but otherwise followed the recipe. We will try adding a little nutmeg to the gravy next time, to see what it does, as my husband felt there was something little missing. He did still enjoy it, though. For my money, this recipe is great as is. I am delighted to finally know how to make this, and that I don't have to find a restaurant that does it well. This recipe is a definite keeper, and will be in my regular rotation of recipes. Thanks for a great recipe!

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MRSLUCKYSTONE

Living In: El Paso, Texas, USA

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Reviewed: Apr. 15, 2009

This was awesome country fried steak!! I know the secret now...putting the steak in the pan when the oil is hot! Wonderful! My family loved it and I WILL

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AmyC

Cooking Level: Intermediate

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Country Fried Steak and Milk Gravy

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