If you can "Country Fry" chicken, pork , and beef cube steaks, why not ground beef patties ? Well, with this recipe you can.:) When handling the "steaks" please take care when turning over in the egg/milk mixture,because they might crumble.And the same goes for turning over in the seasoned flour.For easier handling of the "steaks" you may want to freeze them for about 1/2 an hour or until they are slightly firm.If desired please adjust seasonings according to your tastes.For a true comfort meal serve with your favorite mashed potato and green bean recipes.Submitted to "ZARR" on November 21st,2008
Re-posted here on June 27th.,2011
In a shallow dish beat together egg and 1/2 cup milk, set aside.
In another shallow dish or on a plate mix together 3/4 cup of flour,seasoned salt,pepper,and garlic powder.
Shape ground beef into three equal sized oval "steaks" and flatten into 1/4 inch thickness.
Add each "steak" one at a time to egg mixture, coating both sides well.
Then add each "steak" to seasoned flour,making sure to cover each side well.
Heat oil until hot but not smoking over medium heat in skillet large enough to hold all the "steaks",then add "steaks" cook until both sides are golden brown.
Remove "steaks" and keep warm.
To make gravy, drain all but 3 Tablespoons oil, add flour and stir into oil until a paste like texture is reached.
Cook this mixture (roux) for about 5 minutes on medium heat to eliminate the raw flower taste,then stir in milk a little at a time until desired thickness is reached, if you want it a little thinner add a bit of water.
At this point,taste and add more seasoning if desired.