Country Fried Steak and Milk Gravy Recipe -
Country Fried Steak and Milk Gravy Recipe
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Country-Fried Steak and Milk Gravy
See how to make a tasty Southern staple: chicken-fried steak and creamy gravy. See more
  • READY IN 35 mins

Country Fried Steak and Milk Gravy

Recipe by  

"I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
  2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
  3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
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Reviews More Reviews

Most Helpful Positive Review
Jul 15, 2005

Tasted great! Husband and kids LOVED it! Will make again!!! I didnt make the gravy part though, I needed to use a packet of gravy that has been sitting in my cupboard. Also, I substituted canola oil for the lard with no problems. I do have to add, I agree with MBUENZLI's review- Country Fried Steak is not supposed to be exploding with flavor. And for anyone having problems with the batter falling off the meat when you fry, make sure your oil is heated enough before adding the meat. I do this by dropping a pinch of flour into the oil. If it bubbles like crazy, its ready!

Most Helpful Critical Review
May 14, 2003

Can't say we really liked this recipe. For some reason seemed real greasy and left us all with heartburn the rest of the evening =/

Oct 08, 2006

I have never used a "recipe" for this dish in my life, as I learned to cook in my g'ma's Southern kitchen, but this is how I have always done it! One change I did make from Mamaw's gravy was to use half milk and half chicken broth. It won't taste like chicken gravy but it will have a bit more richness. This is the only way I make milk or cream gravy anymore. Another reviewer said to make sure your grease is hot enough and that is wonderful advice. Frying at too low a temp is a common error.

Jul 03, 2006

I was soooo happy with this recipe. I did change it a little but it was delicous.. I browned the meat in 1 stick of margarine and 2 tablespoons of Extra virgin olive oil instead of Lard. I also cooked it a little longer than what called for so coating was crispier. The gravy was scrumptious and my boyfriend said he would love for me to make this again.. thans for the recipe

Feb 27, 2007

I made this for dinner a few nights ago and we thought it was pretty darn good. It was my first attempt at country fried steak and I think I did a pretty good job, even though I did change the recipe a little bit. I used buttermilk and one egg and I seasoned the flour more than the recipe called for (with garlic powder, salt, pepper and paprika). After dredging in the milk and flour, I let the steaks sit for about 20 minutes, then I heated canola oil (instead of lard) to cook the steaks in (I also used a cast iron skillet). The only other change I made was to the gravy. I doubled the sauce for's what I did. After frying the steak, I poured the oil out of the pan, but reserved 1/4 cup and added it back to the pan. I then whisked in 4 Tbsp of the flour which I'd used for dredging - cooked that a little to cook out the "floury" taste. Then I added 1 cup of 1% milk and 1 cup of whole milk, then I seasoned with about 1 Tbsp of fresh crushed peppercorns and about 1/2 - 1 tsp of salt. I think the amount of peppercorns was a bit too much, (I would use probably 2 tsp next time). It was still very good and I will likely make this dish again. The gravy was fantastic and I intend to make it for fried chicken as well.

Feb 15, 2007

Very good comfort-style food. Fried steak in butter, seasoned (simple salt and pepper with a touch of paprika) coating was nice and crusty and I had no problem with it adhering. Doubled the sauce. Removed steak from the pan onto a warmed plate, added a gob of butter, melted, and an equal amount of flour. Whisked flour into butter to cook out the raw flour taste, (a couple of minutes) and SLOWLY add the milk. Flour will seize into an unappetizing ball, but don't despair. Keep whisking and slowly adding milk and eventually the mass will soften and loosen to a wonderful gravy. By doing it this way you'll have a gravy that's thickened to your preference. Salt & pepper to taste.

Aug 09, 2007

This is a family favorite. Lots of pepper is a MUST! I do sometimes add 1/8 to 1/4 tsp of garlic powder or sometimes a little minced garlic (my Mom's secret ;)) and ALWAYS double the gravy as we like lots of gravy for both the top of the meat and for mashed potatoes. Also fantastic over plain sliced bread too! A real southern cookin' favorite. I always use my cast iron skillet for this dish, it just seems to taste better and always come out perfect that way for some reason. For those who can't get the batter to stick, the cooking oil must be HOT when you add the piece of breaded meat.

Feb 10, 2003

Very easy and delicious. Instead of making the gravy, I used McCormick Country Gravy mix and added a little pepper. It was great.


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  • Calories
  • 502 kcal
  • 25%
  • Carbohydrates
  • 27.5 g
  • 9%
  • Cholesterol
  • 181 mg
  • 60%
  • Fat
  • 27.7 g
  • 43%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 33.4 g
  • 67%
  • Sodium
  • 410 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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