Gail New

So many complaints about the gravy tells me many don't know how to make gravy. To make milk gravy, the fat and flour must be the same measurements. If you have 2 Tbs oil, then add 2 Tbs flour. Whisk that until mostly smoothe, cooking the flour, so it doesn't taste raw. Add the quantity of milk necessary to get the consistency you like. If you like thick gravy, add a little. If you like yours to be more like a sauce, add more. Always add the milk slowly and whisk the entire time you are adding it in order to eliminate lumps. The crunchy bits left from frying the steaks is an added bonus. Also, if you seasoned the flour for dredging, you shouldn't need to add anything to the gravy.

I made half this recipe and the steak came out very nice. I cooked it in my electric fry pan at 325 degrees for about 40 minutes. I also dampened my steak and pressed the flour into it and had no problem with the flour falling off. The gravy however was pasty and I had to keep adding milk and then it was so bland. Next time I would keep more oil, less flour and milk and add some broth to it. It could use some white pepper as well.

I changed the meat to cube steak.

It’s good

I tried this recipe in a deep fryer and it came out perfect!

My husband really liked it; it's his kind of food. I thought it was OK. The gravy did not work out at all. I had adjusted the recipe down for 2 servings. There was too much flour or not enough milk for the gravy. It was like paste even though I kept adding milk. No matter, it was way too salty. I did fry the meat slowly as another suggested. I had no problem with the breading falling off.