Mock Chicken Fried Steak With Milk Gravy

Total Time
Prep 15 mins
Cook 20 mins

My mother made these for us four girls. Money was tight and she couldn't afford steak very often. These use ground beef. I use a 80/20 lean to fat. You can use ground round but it tends to be a little too dry. This is great with mashed potatoes. Everyone I have ever made it for loved it. The first time my DH had it he never knew it was ground beef. He just commented on the tenderness of the steak!

Ingredients Nutrition


  1. Mix 2 cups flour with salt and pepper.
  2. Shape ground beef into four thin patties.
  3. Dip patties into flour, then beaten egg, then flour again.
  4. Put shortening, oil or lard into a heavy skillet over medium high heat.
  5. When a little flour sprinkled into skillet begins to sizzle, add patties.
  6. Cook for about 5 minutes per side.
  7. Remove and drain on paper towels.
  8. To make gravy:.
  9. Remove all but four tablespoons of fat from skillet.
  10. Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
  11. Stir, scraping up browned bits, for about one minute till light brown.
  12. Whisk in milk gradually.
  13. Whisk until thick and bubbly.
  14. Remove from heat.
  15. Add 1/2 teaspoon black pepper or to taste.
  16. Stir well.


Most Helpful

WOW!! I just made these and they are great!!! I figured out how to get them really thin and not have them fall apart! Don't flatten them in your hands, put the dredging flour in a baking pan and press them into the flour to flatten them. I did as another reviewer and seasoned the patties before flouring, added paprika and onion powder to the flour and I also used a packed gravy mix. These were excellent. I will definitely be making these again! Thank you Thank you!

cookandcookagain March 15, 2010

My Husband and I loved this recipe. It was simple and delicious ! The only change I made was to add onion and garlic powder along with other seasonings. Thank you for the recipe !!!

Sherry & Carl May 24, 2011

Lovely, the whole family loved it! Just a hint: I always buy the leanest ground beef; took a warning about dryness and just squeezed about 1/3 cup of olive oil into the hamburger before shaping. Better for you that way. Thanks for posting this!!

patrin January 24, 2010

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