country-fried steak with milk gravy

How To Make country-fried steak with milk gravy

• 
  Step 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.
• Step 2
  In a large non-stick or well-seasoned cast iron skillet, heat oil over medium to medium-high heat.
• 
  Step 3
  While the oil is heating, add the steaks to seasoned flour and coat well, pressing flour into all the nooks and crannies.
• 
  Step 4
  Place steaks in hot oil (2 batches may be necessary, depending on the size of the skillet and steaks). Fry approximately 4 minutes on each side, checking occasionally (may need to lower heat slightly) and turning when browned.
• 
  Step 5
  As each steak finishes cooking, remove to paper towels to drain; keep warm as you prepare gravy.
• 
  Step 6
  Drain most of the oil from the skillet, leaving approximately 2 tablespoons and any brown bits.
• Step 7
  Add the remainder of seasoned flour.
• Step 8
  Stirring or whisking, gradually add milk and work out any lumps.
• Step 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 a thinner gravy is desired. If thicker gravy is desired, continue to simmer and stir until thickened.
• Step 10
  Taste the gravy for seasoning; add salt and pepper to taste.
• 
  Step 11
  Serve immediately with fried steaks, or reduce the heat to the lowest possible setting and cover well until served (to prevent "skin" formation).
• 
  Step 12
  Cover and refrigerate all leftovers.
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