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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Reviewed: May 14, 2008

my first review :) and a great place to start...this is a great recipe...i have been using one similar to this for years and it's one of my favorites...the only things i do different are the seasonings and the way i cook it...in the dredging flour i use onion powder, garlic powder, paprika, and salt and pepper...i brown the steaks at a med/high temp until brown on both sides and running pink, then i place them in a slow cooker...i make the gravy according to this recipe,except doubled..and i add garlic and more pepper...i then pour the gravy over the steaks in the slow cooker and cook at low for about 4 hours...oh my!!! these are wonderfully tender and gravyyee...delicious...

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chicca

Cooking Level: Expert

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Reviewed: May 12, 2008

This was very good. I substituted the lard for oil. I also added a bit of paprika on the steaks. Just make sure the oil is very hot before adding the steaks. Makes the outside nice and crispy, not mushy.

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LEWSHU

Cooking Level: Intermediate

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Reviewed: May 2, 2008

Great! My picky 4 year old had two helpings! I tasted the gravy prior too serving and it was a little bland so I added extra pepper, onion powder and garlic powder to taste and that made it perfect. I also added some butter to the drippings before making the roux. My husband, 8 year old and 4 year old all said this recipe is a keeper! I served it with mashed potatoes and asparagus! Yum!

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Karen B.

Cooking Level: Expert

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Reviewed: Apr. 29, 2008

just like I remembered from a kid. I had been looking for this gravy. Yum yum. Thank you for the recipe. I am sure that my husband will get tired of it. As It will be my favorite. :)

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Wanda

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Reviewed: Apr. 22, 2008

I wasn't crazy about the gravy. It came out kind of sweet tasting. I added gravy browning/seasoning and it only marginally helped. I just don't think a milk gravy goes well with country fried steak.

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MELNOLE

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Reviewed: Apr. 15, 2008

Very good. This was my first try and everything came out perfect!

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Jess

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2008

I finally for the very first time made awesome gravy thanks to this recipe! My husband said this was the best meal I've ever made!

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Elizabeth Hanks

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

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Reviewed: Apr. 8, 2008

I always use Corn Flakes instead of flour because it gives it a crunchier texture and I have only gotten outstanding compliments about my steaks

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Catwoman33714

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Reviewed: Apr. 7, 2008

I Dont know if it was me or the recipe I followed it to the T I mean made eggs and biskets to but it just tasted blah the meat was not tender i mean it was ok but not wut i expeted it was m y firstt time makeing it tho so i dont know

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motheroftwo

Cooking Level: Intermediate

Living In: Ames, Iowa, USA

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Reviewed: Apr. 1, 2008

Delicious and easy! I used 1/2 cup safflower oil instead of the shortening and added a dash of worcestershire to the gravy. I also used top round steak instead of cube steak because that's what I had on hand. It was very tender and my husband told me he felt like his granny had just cooked him dinner. Thanks for the great recipe, it's a keeper!

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cloesmom

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

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Reviewed: Mar. 17, 2008

Excelent very quick and easy recipe. Will definetelly make it again

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martulka

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Reviewed: Mar. 6, 2008

I have been cooking this for years. My mother used to make this all the time when I was a kid. The only thing I don't do is use the eggs, and I use regular canola oil. For an added taste, I add 3 tablespoons bacon grease to the cooking oil. It just adds that flavor I like.

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TJTread

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Lincoln, Alabama, USA

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Reviewed: Mar. 4, 2008

This was pretty good. I added a little worcestershire sauce to each steak, along with onion powder, garlic powder, sea salt & pepper. I also added a can of cream mushroom soup to the gravy. I used canola oil, rather than lard. This isn't a recipe I would make often, but we will enjoy it on occassion.

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Feb. 25, 2008

I found this recipe to be rather bland. I would spice it up some more if I made this again.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Feb. 22, 2008

I used pork cutlets and followed the recipe otherwise. Nice crispy coating. I added more milk to the gravy once it was finished to thin it down a bit. Very delicious!

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Feb. 21, 2008

I searched everywhere to find a recipe for this. This is good! I doubled the gravy, and fried in olive oil instead of lard. It wasn't the best I've ever had, but it was pretty good for making it at home! I might play with it more when I make it again.

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