Country-Fried Steak and Milk Gravy

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

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.
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PepperPepper
All Purpose FlourAll Purpose Flour
SteakSteak
MeatMeat
SaltSalt
DipDip
EggEgg
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.
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SteakSteak
LardLard
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Frying PanFrying Pan
3
Drain on paper towels.
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Paper TowelsPaper Towels
4
Pour off all but 2 tablespoons of the fat.
5
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.
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All Purpose FlourAll Purpose Flour
MilkMilk
Cooking OilCooking Oil
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Frying PanFrying Pan
WhiskWhisk
6
Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
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PepperPepper
GravyGravy
SaltSalt

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.
Flora Springs Napa Valley Merlot
Flora Springs Napa Valley Merlot
Bursting with big black cherry, juniper berry and black licorice flavors, easing into notes of cardamom, cinnamon, and gentle vanilla creme. There's an intriguing granite minerality to the wine along with a toasty, sweet oak profile in the finish. This is a wonderful stand-alone wine, but can be paired with a variety of dishes. It's forceful personality make it a good match for almost anything a Cabernet would be paired with, a favorite steak dish for instance, yet the wine's tannin structure is soft enough to pair with eggplant parmesan or your favorite chicken dish.