FRIED MILK RECIPES

COUNTRY FRIED STEAK AND MILK GRAVY RECIPE | ALLRECIPES

Country Fried Steak and Milk Gravy Recipe | Allrecipes image

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.

Provided by LIKESTOCOOK

Categories Beef Steaks

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 (4 ounce) cube steaks
½ teaspoon salt, divided
1 ¾ teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
¼ cup lard
1 cup milk

Steps:

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.

Nutrition Facts : Calories 502.1 calories, CarbohydrateContent 27.5 g, CholesterolContent 180.8 mg, FatContent 27.7 g, FiberContent 1.1 g, ProteinContent 33.4 g, SaturatedFatContent 10.9 g, SodiumContent 409.7 mg, SugarContent 3.1 g

GWEN'S FRIED CHICKEN WITH MILK GRAVY RECIPE | TRISHA ...

Gwen's Fried Chicken with Milk Gravy Recipe | Trisha ... image

Provided by Trisha Yearwood

Categories main-dish

Total Time 4 hours 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

8 serving pieces chicken, light or dark meat
Salt
2 cups peanut oil, more if needed
Black pepper
2 cups all-purpose flour
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper

Steps:

For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees F. Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.

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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.
From allrecipes.com
Reviews 4.4
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