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COUNTRY FRIED STEAK WITH MILK GRAVY RECIPE

The Food Nanny Rescues Dinner
by Liz Edmunds
Country-fried steak is an American favorite and a comfort food for us. Our boys could never get enough of it. You can make it easily right at home; just make sure you cook the meat on low heat. You can't hurry this dish.
4 to 6 servings


Ingredients

    • 2 eggs
    • 2 tablespoons milk
    • 1/4 pound (1 package) saltine crackers
    • 1½ teaspoons salt
    • 1½ teaspoons ground black pepper
    • 4 to 6 cube steaks (1 to 1½ pounds)
    • 1/3 cup canola oil

    Gravy:
    • About 2 tablespoons pan drippings (supplement with canola oil or butter if necessary)
    • 2 tablespoons all-purpose flour
    • 1 cup milk


Directions

1. Whisk the eggs in a wide, shallow dish, such as a cake pan or pie plate. Whisk in the milk

2. Crush the crackers finely in the food processor, or put them in a resealable plastic bag and crush with a rolling pin, to make about 1½ cups crumbs. Put the crumbs in a second wide, shallow dish. Stir in the salt and pepper

3. Dip each steak in the egg mixture on both sides and then in the cracker crumbs to coat both sides

4. Heat the oil over medium-high heat in a large skillet (or two medium skillets). When the oil is hot, brown the steaks on both sides. Immediately decrease the heat to the lowest setting

5. Cover and continue to cook over the lowest heat about 1 hour, turning the steaks halfway through, until the meat is tender. Remove the steaks to a platter lined with paper towels

6. To make gravy, place the skillet with pan drippings over medium heat. Whisk in the flour until well-blended. Whisk in the milk and bring to a boil, scraping up browned bits in the pan. Decrease the heat and simmer until thickened, 3 to 5 minutes. Season with salt and pepper to taste. Spoon the gravy into a small dish and serve with the steaks.

Serve with mashed potatoes and your choice of vegetable. A green vegetable or salad would also add color to the plate.

Variation: As an alternative to cube steak, use top round and pound with a meat mallet to 1/2-inch thickness.
 

 

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