Country Fried Steak and Milk Gravy

By KitchenGnome

"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."

Ingredients

• 4 4 ounce) 4 (4 ounce) cube steaks
• 1/2 1/2 1/2 teaspoon salt, divided
• 1 3/4 1 3/4 3/4 teaspoons ground black pepper, divided
• 1 1 1 cup all-purpose flour
• 2 2 2 eggs, lightly beaten
• 1/4 1/4 1/4 cup lard
• 1 1 1 cup milk

Details

Servings 4
Preparation time 15mins
Cooking time 35mins
Adapted from allrecipes.com

Preparation

Step 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.

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.

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.