Our Favorite Southern-Style Country Fried Steak and Milk Gravy Recipe from Kimberly Schlapman’s Cookbook

I’ve never lived in the south before, and though the taste pallet is intriguing (hello, biscuits and gravy, one of my all-time-favorite-breakfasts!), I’ve tried my hand at making very little of it myself. Country Fried Steak being one of those things that has eluded my kitchen tests and trials and with the release of the new Kimberly Schlapman cookbook and all of her southern meals shared step-by-step, well, it was just the courage I needed to give it a try!

With the queen of southern fare herself walking me through the recipe in her cookbook, I was able to get this delicious dish on the table. Adding in some sweet tea and magnolias to the table, and we were in southern kitchen heaven.


1/2 cup vegetable oil, plus more as needed

1 1/2 cups all purpose flour

1 tsp salt, plus more to taste

1 tsp freshly ground black pepper, plus more to taste

1 3/4 cups milk

Six 4-ounce cube steaks or tenderized beef round steaks

1 1/2 cups evaporated milk


1. Heat the oil in a cast iron skillet over medium heat. Combine 1 1/4 cups flour with the salt and pepper in a shallow bowl. Pour 1/2 cup of the milk into another shallow bowl. Season both sides of the steaks with salt and pepper. Dip the meat in the milk, then dredge it in the flour.

2. Add 2 or 3 steaks to the heated skillet and fry for 5 to 6 minutes on each side, until browned. Remove the steaks to a paper towel-lined plate to drain, then season them with salt. Repeat with the remaining steaks, adding oil to the pan as needed.

3. Remove all but about 3 tablespoons oil from the skillet. Add the remaining 1/4 cup flour and stir with a wooden spoon, making sure to scrape the bits of crust from the bottom of the pan. Continue to stir until the flour is browned and bubbly. Slowly whisk in the evaporated milk. Whisk until there are no lumps and the gravy starts to thicken. Then add the remaining 1 1/4 cups milk. Reduce the heat to low and cook, stirring occasionally, for 10 minutes, or until the gravy is thickened to your preference. Season with salt and pepper to taste.

I hope you enjoyed this recipe along with us and give the Kimberly Schlapman cookbook and line of amazing cooking utensils, pans and bowls a try!!!

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