Prep 10 mins
Cook 25 mins
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
- 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.
The flavor is great but please adjust the gravy!!! The proportions for the gravy are wrong. 3 tablespoons of oil and 3 tablespoons of flour thickens approx 2 1/2 cups of milk.... way more than needed here. scoop some of the roux out and add it back as needed. I used half the amount and still had to add extra milk. The roux can be cooked at a temperature high enough to brown the flour substantially (browned flour has lower thickening power), but that still is not enough. Tip: make sure your "steak" is thin enough. Like hamburgers, they thicken as the edges shrink towards the center. If they get too thick, like my first effort, then they are not fully cooked in the center. I even made an indent in the center but it wasn't enough
What a simple idea and so good, I needed something really fast for dinner as was out most of the day and when I saw this thought "why not" and it was a hit, fried up some thick cut fries, a large glass of ice tea and dinner was ready, but not just the same old hamburger with gravy. It was a nice change, I did add a pinch of cayenne to the the breading for a little extra flavor, and he gravy was creamy and smooth.
After taking his first bite, I do believe my DH has fallen in love with me all over again. DH has been craving a good, ol' fashioned, stick to your ribs, fat laden meal. Well, this recipe did the trick, his craving has been satisfied. We both really enjoyed this recipe and will make it again. Thanks for posting!