Country Fried Steak and Milk Gravy
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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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 4 | ||
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Calories: 589 | ||
Calories from Fat: 360 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40g | 53 % | |
Saturated Fat 15.6g | 78 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 358.4mg | 110 % | |
Sodium 477.4mg | 16 % | |
Potassium 573mg | 15 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 20.7g | ||
Protein 33.6g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 589
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