Reviewed: Aug. 21, 2008

A pretty good and basic recipe. I just made the country fried steak following the recipe and used an envelope of country gravy mix. Yummy for trying to make it for the first time

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lindseym

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 16, 2008

This recipe tasted like good ole country cooking! Don't over cook the cube steak when frying or it will be chewey. The ony complaint is that it did not produce much milk gravy, but I think I would add more milk next time..overall good dish.

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Nicole B.

Cooking Level: Intermediate

Living In: Covington, Louisiana, USA

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Reviewed: Aug. 15, 2008

I thought this recipe was great. I've been making cubed steak for years but I could never get done the gravy part and this was quick and easy.

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mypini

Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA

Living In: Phelan, California, USA

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Reviewed: Aug. 11, 2008

Amazing recipe!!! I always make patties out of ground beef, eggs and crackers. Also, I add seasoning salt and pepper and garlic powder to the flour. The gravy is amazing. I made this in my cast iron skillet, it always comes out great. I burnt my tounge on this gravy, that's how good it is. I was literally eating gravy by the spoonfuls.

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CheezWhiz

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Reviewed: Aug. 9, 2008

All I can say is...YuMmY!!! I made the steaks like the recipe said, but I also bought the gravy mix, which was just as good and twice as easy!

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SunStarShine

Cooking Level: Intermediate

Home Town: West Jefferson, North Carolina, USA

Living In: Warrensville, North Carolina, USA

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Reviewed: Aug. 7, 2008

Quite good. Prepared with Crisco in a cast iron skillet, adding spices as noted by other reviewers. Had to add an additional 1/4 c. of Crisco to prevent burning, and to garner enough drippings for gravy. Still came out short on gravy. Will make again, with more gravy.

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tlthompson

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2008

Great recipe! Instead of dredging in flour a second time I used Italian seasoned bread crumbs. And I fried it in some butter and oil, although the butter was probably not necessary. We all loved it.

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Caryl

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Reviewed: Jul. 22, 2008

OK, I'm a Yankee, and this is the first time I've eaten or attempted to make country fried steak. My family loved it! I used a combo of onion salt and garlic salt in place of the regular salt and substituted Crisco for the lard, and the flavor was good. Our only complaint was that the meat was chewy and tough. I will definitely try again and hope for better results.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2008

Tasty but very greasy.

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Ashley

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Reviewed: Jul. 16, 2008

OMG!

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DawnStreeter

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Reviewed: Jul. 15, 2008

This was a great recipe!! All my kids loved it and my husband was so impressed with this!! Thanks for adding another staple to my box.

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heather

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Reviewed: Jul. 10, 2008

I didn't like it, but it was a hit with my sister's fiance, who is a southern boy. I think it needed more seasoning, but other than that, I guess it was fine because he ate it all up!

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Marialois

Cooking Level: Expert

Home Town: Saint Marys, Ohio, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Jul. 10, 2008

I loved this recipe! I didn't have lard, so I substituted butter and a little bit of vegetable oil. I had never made country fried steak, and this recipe was so easy! The ingredients are cheap, easy and the meal cooks fast. I had an entire meal made in less than half an hour!

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Amanda Kay

Cooking Level: Beginning

Home Town: Virginia Beach, Virginia, USA

Living In: Falls Church, Virginia, USA

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Reviewed: Jul. 1, 2008

This is what I call a base recipe. Meaning that you will find the basic instruction but will need to add your own touches to it. My personal touches include adding garlic, onion and paprika to the flour and a few drops of tobasco sauce to the eggs. Not enough to make it spicy, just enough to make the flavors pop. Another thing I've done is use a can of cream of mushroom soup instead of milk. It makes for a richer gravy and in my house milk doesn't last very long.

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heather

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2008

Very very good. Next time I might add just a pich of garlic powder. Thanks for a great recipe

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Mellie

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fairhope, Alabama, USA

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Reviewed: Jun. 16, 2008

Great recipe... it tasted just like chicken! lol... I used lard, and that was the first time EVER that I had used it... MAN DID IT GET ME NAUSEOUS! It smells really gross! But everything tasted good.. BUT! I couldn't use the recipe for the milk gravy because the lard burned so I had to search a milk gravy (or roux) and it was delicious!

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Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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Reviewed: Jun. 10, 2008

good BASIC recipe-but NEEDS the SPICES others have recommended: onion powder,garlic powder & paprika. hubby loved it!

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joan k

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 7, 2008

I make this all the time ,I learned from a women in Southern Georgia how to make this over 5 years ago and still make it the same way. I never have any leftovers. In my experience with this, if you want a little more flavor what I do is have a sauce pan with beef bouillon and water simmering. After the steaks are cooked I take them and the droppings and put them in the sauce pan for about 5 minutes per steak (I recommend doing one steak at a time). The steaks will absorb some of the beef flavor. It makes all the difference, the meat comes out juicy and tender and can be cut with a fork. Enjoy Everyone!!

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Tiffany

Cooking Level: Intermediate

Living In: Hemet, California, USA

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Reviewed: May 20, 2008

I made this for dinner tonight and my fiance and I both loved it. The gravy was "just like mom used to make!" I didn't have any lard on hand so I sub'd bacon grease. The added flavor was so tasty. I served it with buttery smashed potatoes, sweet corn and (of course) biscuits.

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aly

Cooking Level: Expert

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Reviewed: May 20, 2008

This was great! I finally made gravy like my mom's. The steak was flavorful and the breading stayed on great. My husband and his friends really liked this- thanks so much!

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Natalie

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Country Fried Steak and Milk Gravy

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