17 Reviews

This dish was super easy to make and the taste was delicious! This is a definite keeper.

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Dreamgoddess November 06, 2002

This was great. I didn't use round steak, but we had bought some of those frozen steaks they peddle door to door. So I used a few of the smaller cuts of those. I didn't think the gravy was going to turn out, so I cranked up the heat and added a little bit of a flour slurry. Turned out perfect. My new favorite. Thanks for sharing.

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akmama December 30, 2010

Made this just like it says, used a "Magic Bullet" blender to chop and mix the onions and milk combo. What a great idea, would have never occurred to me. We absolutely loved this dish. Since there is only two of us, I froze half and we had it again last night. We ate all the gravy first time around, so I froze a small amount of the "grease" and then made new gravy. Yummy. Thanks for sharing this with us.

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FL JoJo August 04, 2010

this was a nice change from fried cube steak. (aka country fried steak) it seemed to take a long time to get brown. but i was being careful not to cook to fast. the steak by itself was ok but when you eat along with the gravy it does make a huge difference. I didn't change anything. We had this along with mashed potatoes and squash casserole. I was really wanting some fresh sweet corn on cob to go along w/it. i did pound the meat a little with a tenderizer. I tried to make sure that each piece got some of the onion solids on it. thanks for sharing!

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Shawn C February 13, 2010

I thought it tasted great. I made it but the sauce didn't turn out for me. I will make it again but I couldn't get my husband or son to eat it. I hope my daughter will eat it.

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seladae August 15, 2009

So good! I love chicken fried steak, but find cube steak way too tough so this was wonderful! Great idea to make it in strips too. My family gobbled this up as well as 2 pop in visitors! Thanks for the awesome recipe!

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LadyLuck July 02, 2009

Definitely a keeper! The onion and garlic in the milk really added a nice flavor (and I love the idea of pressing the onion in a garlic press - that's an idea I plan to use in other things where I want the onion flavor, but not chunks of onion) Next time I will use about half the milk for the soaking, though. The gravy needs about 3 Tablespoons of flour (and don't remove those good crunchy bits from the pan, either)

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Catte Nappe May 26, 2008

I don't want to rate this because I'm not sure if I had made a mistake in the recipe or if this is the way Chicken Fried Steak tastes like. This was kind of mushy to taste and not very good at all. DH and I took about 3 bites out of the whole recipe between the 2 of us before we threw it away. Sorry.

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Kristiina March 15, 2008

I made this for our dinner on 3/10/08. When I've made chicken/country fried steaks before, cube steaks were always used.But this time I thought I would try something different.Since it was just myself and SO,only half of the recipe was made.I made a couple of changes on the way that the onions and garlic were done in the recipe. I don't have a garlic press,so I finely chopped the onions,mixed about 1/2 teaspoon of garlic powder with the onions and mashed the mixture together with back of a spoon and it seemed to work just fine.Even with just a 1/2 cup of milk it seemed like there was too much of the egg/milk mixture.Next time I'm going to just use about 1/3 cup of milk.As Chef Lovemy4kids said the gravy was a little thin,so I added about 1/4 cup of flour and it worked just great.The taste of the strips were very good by themselves,but with the gravy it was over the top.This will be made again. Thanks for posting and "Keep Smiling :)"

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Chef shapeweaver � March 11, 2008

Aside from the gravy being a little on the thin side, this dish was really flavourful and simple to make. Will make this regularly. Thank you for sharing.

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Ilovemy4kids October 25, 2007
Chicken-Fried Steak Strips With Milk Gravy