Country-Fried Steak and Milk Gravy

Name: Country-Fried Steak and Milk Gravy
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Southern
Ingredients: 2 eggs, lightly beaten; 237 milliliters all-purpose flour; 2 teaspoons ground black pepper, divided; 237 milliliters milk; 1 teaspoons salt, divided; 454 grams steaks; 59 milliliters lard

Country-Fried Steak and Milk Gravy

The recipe Country-Fried Steak and Milk Gravy could satisfy your Southern craving in about 35 minutes. This recipe serves 4. This recipe covers 20% of your daily requirements of vitamins and minerals. This sauce has 420 calories, 31g of protein, and 20g of fat per serving. It is perfect for valentin day. If you have eggs, steaks, ground pepper, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Pepper

All Purpose Flour

Steak

Meat

Salt

Dip

Egg

Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown.

Ingredients you will need

Steak

Lard

Equipment you will use

Frying Pan

Drain on paper towels.

Equipment you will use

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.

Ingredients you will need

All Purpose Flour

Milk

Cooking Oil

Equipment you will use

Frying Pan

Whisk

Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Ingredients you will need

Pepper

Gravy

Salt

Equipment

Frying Pan

Paper Towels

Whisk

Ingredients

Servings:

eggs, lightly beaten 237milliliters

all-purpose flour 2teaspoons

ground black pepper, divided 237milliliters

milk 1teaspoons

salt, divided 454grams

steaks 59milliliters

lard

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Flora Springs Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 18 dollars.