3 Reviews

I've made this dish nearly a dozen times. I is simple and I get great results every time. My family requests it for birthdays and special meals. I usually use 1/3 cup of the left over oil, add enough flour and mostly only milk to make a huge batch of country gravy. Will be making for company dinner next week cooking in batches. I've made multiple batches before and just leave the first batch in the oven on low while cooking the second. If making 3 or more batches I would recommend changing the oil or scooping out the bits between batches.

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kurlyo September 07, 2013

I made this on 5/14/08 for mine and SO's dinner.I didn't have the beef cube steaks that the recipe called for, so I took some round steak and beat it into submission ( tenderized it ) and used that instead. As for the seasonings, they were doubled so I could use the remaining for seasoning the flour to make the gravy.I fried them like the recipe read.For the gravy I did use some of the remaining flour and added about 1/2 teaspoon or so of the seasonings to make a more flavorful gravy.Which worked out great by the way.SO and I enjoyed this recipe very much..This will be made again. Thank you for posting and, "Keep Smiling :) "

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Chef shapeweaver � May 15, 2008

I finally made this as promised and am very happy I did! It was as good as I've ever had. And since it is so easy, it will be made again! I did make one slight change. After dipping and flouring I put it on a cake rack and let it sit for about 30 minutes. It made it very crispy. Thanks for posting this version, I really like it. Lee

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Nana Lee November 01, 2006
Texas Style Chicken Fried Steak With Cream Gravy