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Showing 1-5 of 5
on October 07, 2001
I have two hungry teenage boys and they absolutly love this dish. We have made it one of our special weekend dinners. Mashed taters and green beans with rolls makes this a very filling meal.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on September 27, 2002
I was very disappointed with this recipe. For starters, I heated my oil to 350, then added the prepared steak. The temperature given in this recipe was not nearly hot enough, as the steak in the first batch turned out soggy and greasy. I turned up the heat on the second batch, and though it was not soggy this time, it was still not very impressive. Besides that, 30 seconds per side was not nearly enough time to cook the meat. If I had taken it out after that little time, it would not have only been soggy, but bloody as well. I cooked mine 2 minutes per side. The reason I am giving 2 stars to this recipe, is because I have never been good at making cream gravy, and I am willing to give this recipe the benefit of the doubt on that, though I had to add several seasonings to make mine taste like more than pasty greasy flour. Proceed with caution on this one!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 10, 2010
The meat was extremely tender and delicious, and the crust was extra crispy. Everyone loved it. It took some time to slice up and fry all the smaller pieces, but the size of the pieces made it so easy to dip in the gravy. It certainly took longer to cook than 30 seconds to get the crust nice and brown, but when it was brown the meat was perfect. Made for "Farm Cooking" Photo Tag.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 04, 2007
This is the best country fried steak recipe that I have ever made. The vinegar is an old trick for tenderizing the meat. This recipe is almost exactly like the recipe printed in the 1993 edition of "America's Best Recipes", which is where I first found it and prepared it. The original recipe came from "Augusta Cooks for Company", a fund raiser cook book for Disabled Children and Adults in Georgia. My "northern" friends really love this recipe...they beg for more. This recipe calls for a little less salt, but otherwise it is a carbon copy. The original recipe calls for 1 tbsp of salt to soak the meat in with the vinegar. I find that the meat is more tender if you follow the original recipe. If you make this, prepare to enjoy it. It is the best Country Fried Steak around!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 14, 2002
Serving Size: 1 (84 g)
Servings Per Recipe: 8
The following items or measurements are not included:
sirloin tip roast