Of all the country fried steak recipes I've ever made, this is by far the best one, but I'm not impressed enough to make it again (my hubs agrees). For all the spice called for, I found my steaks to be terribly bland. And, as with most recipes that call for a crushed cracker coating, I found it nearly impossible for any of it to adhere to my meat. I think more of the cracker bits ended up in my skillet than on the cube steaks themselves.... I have one more comment to add. Two tablespoons of oil is not nearly enough to saute with, let alone fry with. I had to add WAY more oil than called for to brown only two steaks. Of course, the suggested heat setting didn't help either (I fried my steaks on medium heat because they were burning on the suggested medium-high temperature). Served with mom's country gravy (Nancy Smith), corn, mashed potatoes and biscuits, this was a filling but disappointingly mediocre meal. Thanks anyways, Laura. :-)
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Of all the country fried steak recipes I've ever made, this is by far the best one, but I'm...