Recipe by Chef shapeweaver �
If you can "Country Fry" chicken, pork , and beef cube steaks, why not ground beef patties ? Well, with this recipe you can.:) When handling the "steaks" please take care when turning over in the egg/milk mixture,because they might crumble.And the same goes for turning over in the seasoned flour.For easier handling of the "steaks" you may want to freeze them for about 1/2 an hour or until they are slightly firm.If desired please adjust seasonings according to your tastes.For a true comfort meal serve with your favorite mashed potato and green bean recipes.Submitted to "ZARR" on November 21st,2008
Top Review by Hannah P.
It was really yummy! My hubby and bub loved it. I did a side of collard greens in a warm bacon fat vinegarete, with chopped dated and walnuts instead of green beans. Real taste of home for this southern girl!
- 1 large egg
- 1⁄2 cup milk
- 3⁄4 cup self-rising flour, use leftover seasoned flour for the gravy
- 1 teaspoon seasoning salt
- 1⁄2 teaspoon ground black pepper
- 1⁄2 teaspoon garlic powder
- 1 lb lean ground beef
- oil (for frying)
- 3 tablespoons seasoned flour
- 3 tablespoons oil
- 1 cup milk
Directions See How It's Made
- In a shallow dish beat together egg and 1/2 cup milk, set aside.
- In another shallow dish or on a plate mix together 3/4 cup of flour,seasoned salt,pepper,and garlic powder.
- Shape ground beef into three equal sized oval "steaks" and flatten into 1/4 inch thickness.
- Add each "steak" one at a time to egg mixture, coating both sides well.
- Then add each "steak" to seasoned flour,making sure to cover each side well.
- Heat oil over medium heat in skillet large enough to hold all the "steaks".
- Add "steaks" to hot but not smoking oil, cook until both sides are golden brown.
- Remove "steaks" and keep warm.
- To make gravy, drain all but 3 Tablespoons oil, add flour and stir into oil until a paste like texture is reached.
- Cook this mixture (roux) for about 5 minutes on medium heat to eliminate the raw flower taste, then warm the milk before adding to roux.
- Stir in milk a little at a time until desired thickness is reached, if you want it a little thinner add a bit of water.
- At this point,taste and add more seasoning if desired.
- Pour gravy over "steaks" and mashed potatoes.