country-fried steak with milk gravy

How To Make country-fried steak with milk gravy

• 
  1

  Combine first 8 ingredients (all the dry) in a 1 gallon food storage bag or breading dish. Shake or mix well; reserve remaining flour for gravy.
• 2

  In large non-stick or well-seasoned cast iron skillet, heat oil over medium/medium-high heat.
• 
  3

  While oil is heating, add steaks to seasoned flour and coat well, pressing flour into all the nooks and crannies.
• 
  4

  Place steaks in hot oil (2 batches may be necessary, depending on size of skillet & steaks;) fry approximately 4 minutes on each side, checking occasionally (may need to lower heat slightly) and turning when browned.
• 
  5

  As each steak finishes cooking, remove to paper towels to drain; keep warm as you prepare gravy.
• 
  6

  Drain most of oil from skillet, leaving approximately 2 tablespoons and any brown bits.
• 7

  Add remainder of seasoned flour.
• 8

  Stirring or whisking, gradually add milk and work out any lumps.
• 9

  Stirring constantly, cook over medium-high heat until bubbling; reduce heat to medium-low and continue to cook, stirring constantly, for 2 minutes; gradually add extra milk if thinner gravy is desired. If thicker gravy is desired, continue to simmer and stir until thickened.
• 10

  Taste gravy for seasoning; add salt and pepper to taste.
• 
  11

  Serve immediately with fried steaks, or reduce heat to lowest possible setting and cover well until served (to prevent "skin" formation.)
• 
  12

  Cover and refrigerate all leftovers.
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