Country Fried Steak with Milk Gravy and Mashed Potatoes - VeryVera

Country Fried Steak with Milk Gravy and Mashed Potatoes

  • Yield: 6 steaks
  • Category:


  • 6 pieces cubed steak
  • Nature’s Season Salt
  • Self-rising flour/rice flour
  • Canola Oil
  • Half & Half
  • Tabasco
  • Water
  • Kitchen Bouquet


  1. Season both sides of the cubed steak with Nature’s Season.
  2. Prepare a large cast iron skillet with about ½ inch of oil and heat to 350 degrees.
  3. Dredge the steak pieces in Half & Half with several dashes of Tabasco and then a combination of ½ self-rising flour and ½ rice flour.
  4. Place in skillet and let brown well before flipping (approximately 3 minutes per side).
  5. Once done with all 6 pieces, take most of the oil out of the pan, leaving just the drippings of flour that have browned.
  6. Put the skillet on a medium heat and heat the drippings slowly while adding in the Half & Half until your achieve desired thickness for the gravy.
  7. To thin, add water and a teaspoon of kitchen bouquet.
  8. Serve the steak on a bed of Mashed Potatoes with the gravy poured over each.