Reviewed: Dec. 11, 2008

I had never made gravy and my husband is picky about his gravy. So I was terrified. Let me just say that the first time I made this gravy my husband was so thrilled that finally someone made his gravy just perfect. This recipe is great for a beginner like me. Thank you!!

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Leslie Miller

Cooking Level: Beginning

Living In: Muskogee, Oklahoma, USA

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Reviewed: Dec. 8, 2008

I grew up on this and have been making it for years. I wanted to find a recipe to see how others made it. it was awesome! Don't be alarmed by the lard....Lard is just as bad as crisco or a lot of other oils! its ok in moderation! I think skimping on some sort of pork fat takes a lot of the flavor away from the steaks....Also i always add a tad more pepper and salt than others. As for the gravy.....I always use half and half along with milk to make my gravy. you need to add salt and pepper to TASTE!:) as you are whisking the gravy dip your finger down in there and taste:) this also helps if you have used to pork fat.....Gravy made with canola oil just sounds eww to me...lol....anyways this recipe is GREAT! just add to taste and make it your own! happy cooking!

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michelle

Cooking Level: Expert

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Reviewed: Dec. 6, 2008

GREAT recipe! I substituted lard with butter flavored crisco. Yum. The breading turned out perfect. I will make this again and again.

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Suzanne

Cooking Level: Expert

Home Town: Fenton, Missouri, USA

Living In: Grand Island, Nebraska, USA

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Reviewed: Dec. 3, 2008

SO GOOD! I'm afraid my husband will be wanting this for dinner once a week! I'll be huge! He wanted his with a little more spice so I used cajun seasoning on his steak instead of salt and pepper. I made mine just like the recipe and thought it was perfect. The only change I made was to use canola oil and 2 Tbs. of bacon grease instead of the lard. And I used unsweetend soy milk in the gravy because of an allergy. My husband and I just loved this recipe.

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Julie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 24, 2008

This was my first successful time making this dish. It was very good.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 18, 2008

Made this last night and it was delicious. I used vegetable oil instead of lard b/c that's what I had, and it was still delicious. The gravy was awesome and so easy. I can't wait to eat the leftovers for lunch.

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Pohl Daddy

Cooking Level: Expert

Home Town: Fort Pierce, Florida, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Nov. 12, 2008

This was a very good recipe. My husband couldn't believe I really made the gravy. He kept asking where the package was. This is a great winter supper.

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Sheila Wilke

Cooking Level: Intermediate

Home Town: Decatur, Tennessee, USA

Living In: Cleveland, Tennessee, USA

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Reviewed: Nov. 12, 2008

I'm cooking this one tonight. It sounds wonderful.

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kyladee

Cooking Level: Expert

Living In: Henderson, Kentucky, USA

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Reviewed: Nov. 10, 2008

We just did not like this recipe much. I know that country fried steak is supposed to be bland, but this really had no flavor. My kids (13,10) did not like at all.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Nov. 7, 2008

THIS WAS GREAT!!! I doubled the gravy and added about 3 Tblsp of butter because it lacked that sweet gravy flavor that I'm used to.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Nov. 5, 2008

Tasted good with minor additions. Added garlic powder and paprika to the flour mixture. Used canola oil in place of lard. I also let my steaks sit for about 10 minutes before frying to try and keep the breading on. My family really liked the gravy, especially with mashed potatoes. Some of my steaks were a little tough, so next time I will cook them in the crockpot.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 2, 2008

My husband begs me to make this! He has Celiac Disease so I use gluten-free flour and it still tastes great!

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LYNNB826

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 22, 2008

A true southern classic! This is the way I have made it for years. Comfort food extraordinaire!! Add smashed taters, biscuits and tea for true heaven.

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FLAVALK

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 20, 2008

It was easy and my husband loved the gravy. I will definately make it again.

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JazzyKajun

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Reviewed: Oct. 17, 2008

I used one can of cream of chicken with gravy mix pouch. Added black pepper and chili powder. This gave it that extra kick! Awesome recipe!

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Roel

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Reviewed: Oct. 14, 2008

Excellent! Just what I wanted. I used veg oil rather than lard and seasoned the flour with some garlic and onion powder along with the salt and pepper. I doubled the gravy and seasoned with Tony's and pepper to our taste.

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JONDA01

Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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Reviewed: Oct. 11, 2008

I thought this recipe was AMAZING. I mean, you couldn't ask for a less expensive, easier meal to make. I served with white rice and it's such a comfort dish!! Fills you up for a little bit of money!!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Oct. 7, 2008

I followed the recipe exactly and we found this dinner very bland. The milk gravy had no flavor.

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Ann

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Reviewed: Oct. 4, 2008

My picky husband and son went apey over this recipe! My son even demanded the leftovers the next day!

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Gunnie

Cooking Level: Intermediate

Living In: Tallahassee, Florida, USA

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Reviewed: Sep. 29, 2008

This is a great recipe. All recipes get tweaked. Need a bit of garlic powder in the dredge. Increase milk to get enough gravy. You MUST have some good buttermilk biscuits on the side (sometimes under a layer of the gravy).

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