Reviewed: Feb. 16, 2008

Hubb & guests loved it. Based on other reviews, I added salt, onion & garlic powder, baking powder and soda. I made the gravy from a packet, which balanced everything nicely. I served with green beans, biscuits, green salad and potatoe salad.

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BLUDOG

Cooking Level: Expert

Home Town: Manhattan, New York, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Feb. 14, 2008

Dh and kids love this recipe I up the spices a bit with onion and garlic powder.

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SONYABOW

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Feb. 10, 2008

This was decent - but I like other (similar) recipes for country/chicken fried steak a little better. I prefer adding buttermilk to the egg, along with a little baking powder and baking soda. I also mix my flour with the milk before adding it to the drippings so I don't get the lump. Good recipe as is - but I have made better.

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Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Feb. 4, 2008

This was yummy considering it's made with a less-than-choice cut of meat. I forgot to dredge the steaks in flour first so the coating kept falling off. Taste was very good.

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Kelly Giese

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Reviewed: Feb. 2, 2008

My daughter kept asking for country fried steak, so I made this. She loved it. Thanks for the recipe. (I used canola oil instead of lard being as health conscious as I could with fried steak) Will make again.

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the diva

Cooking Level: Expert

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Reviewed: Jan. 31, 2008

this is the first time I've had country fried steak and the last!!! Way , Way too much fat and not enough flavor. If I'm eating something this fattening, I want to really taste it.

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Sissy

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Reviewed: Jan. 29, 2008

Yum this was fantastic, I love country fried steak, but have never tried to make it! I did season my flour with some garlic powder, onion powder, paprika and meat tenderizer, therefore eliminating the salt in this recipe, as the tenderizer has plenty. Also we used venison cube steaks as we already had them in the freezer. The steaks were tender and flavorful. Beacuse we used vension we did not feel too guilty about frying them. Besure to have your oil nice and hot! Yummmmmm

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wifemotherslave

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

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Reviewed: Jan. 28, 2008

I ended up using thinly sliced round steak (store didn't have cube steak). I did have problems with the breading not adhering to the steak... I also doubled the gravy ... and added a half of a large onion, minced, letting the onion soften in the grease before adding the flour. The addition of the onion was a good move, although the half was too much. I also added a healthy sprinkle of red-pepper flakes. I may try one of the "chicken-fried steak" recipes next time. Can anyone tell me the difference between COUNTRY-fried steak and CHICKEN-fried steak?

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 27, 2008

This was easy and very tasty. I didn't use lard but did fry a few pieces of bacon, then I added canola oil to the bacon grease to fry the steaks. To add more flavor I also added about 1 tbsp. of Old Bay Seasoning to the flour breading mixture and about a tsp. of it to the gravy. I will be saving this recipe to make again.

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WORKINGGIRL61

Cooking Level: Expert

Living In: Schenectady, New York, USA

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Reviewed: Jan. 19, 2008

We made this for dinner tonight and it was great! The only changes I made were that I added white pepper to the flour mixture and I deep fried it my Presto instead of using the lard. The whole family loved it. Bravo!

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BellaNE

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

deserves 10 stars.. great recipe.. I have been looking for just this one, my family went crazy for it. Hubby is a bit fussy about sauces but he had 2nds on this . I made extra gravy and loved it thanks

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Michele F.

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

WELL WHAT CAN I SAY BUT AWWWWW THE PLATES IN THE HOUSE HOLD WERE CLEAN. LOVED THE RECEIPE AND REALLY VERY EASY. I MADE MORE GRAVEY SINCE MY FAMILY LOVES GRAVEY.

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bonbon

Cooking Level: Intermediate

Living In: Kalamazoo, Michigan, USA

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Reviewed: Jan. 2, 2008

This was a good basic recipe which my husband and young children loved. I altered it however by adding onion salt, garlic, seasoning salt and some other seasonings to give it some flavor. I didnt cook in lard (I used canola oil instead) and didn't make the gravy. I used a country gravy package with half and half milk....made it taste very rich and delicious. Definately a meal to eat when you are not watching what you are eating, full of fat but very good comfort food.

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OLYBROWNS

Cooking Level: Expert

Home Town: Olympia, Washington, USA

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Reviewed: Jan. 1, 2008

Wow! This was sooo good. I purchased cube steak not sure what I was actually going to do with it and read some reviews of other recipes, which were not that favorable. A lot of people said cube steak was very tough. Well, not in this recipe. I never made country fried steak and was so impressed with the results. My husband loved it too. I did put some Essence (Emeril) in the beaten egg and garlic powder on the steaks and I did take the easy route and used McCormick's country gravy mix which is also very good. This is definately a keeper.

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farrahcasey129

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Reviewed: Dec. 26, 2007

My family loved this. I substituted the lard for vegetable oil, but otherwise followed the recipe. Will make again.

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missy

Cooking Level: Professional

Home Town: Prince George, Virginia, USA

Living In: Farmville, Virginia, USA

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Reviewed: Dec. 23, 2007

This worked out on my first try. The gravy was awesome.

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toffeegirl

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2007

I have always loved country fried steak from restaurants but never thought of making it myself before I found this recipe. My history with gravy making is about as bad as it gets. But I followed this recipe to the letter (only using Crisco instead of real lard as I couldn't find any around here) and it turned out great! Even the gravy was delicious! This is inexpensive, easy, quick and delicious! If it was a little healthier I'd fix this weekly!

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Bill721

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2007

I used chicken breast instead of steak. I just lightly pounded the breasts with the edge of a salad plate (didn't have a hammer). Be careful not to pound too hard or too much or it will tear your meat apart. I used fine sea salt to rub the breasts before I dredged them. I followed other reviewer advice and let the meat set for 20 minutes to get the flour to really stick to the meat during the frying process. I did use McKormick's country gravy packets instead of making my own and it was awesome! I did use canola oil and in my frying pan, I filled the pan to where the oil went up about 3/4 of an inch. Heat the oil on medium high (between 8 and 9 on an electric stove). Every few minutes, check oil readiness by using the end of the handle on a wooden spoon. If the oil is ready, it will start to bubble around the spoon handle (learned that on Rachael Ray). You may need to decrease the temp a little if the oil starts to smoke or the oil turns too brown. This recipe was fantastic, and it went very well with mashed potatoes!!!

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Jenny E.

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

Love it love it love it... The only thing i added was about 3-4 tablespoons of Meat Tenderizer to the flour mix...turned out juicy and tender!! Thanks for sharing! :)

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LAURAG16

Cooking Level: Expert

Living In: Beech Grove, Indiana, USA

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Reviewed: Nov. 9, 2007

This turned out really well! I used bison cubed steaks instead, and I bumped up the spices like other reviewers had said. I used Penzey's Bay Seasoning, Shallot Salt, and Garlic Magic in the flour. After the steaks were done, I poured all of the flour in the oil, added Herbes de Provence (I always add that to gravy) and more salt and pepper. Even using Silk Creamer, it all turned out super yummy!

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binaknits

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Country Fried Steak and Milk Gravy

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