By Barefoot Beachcomber on March 06, 2000
Photo by PanNan
Photo by PanNan
Serving Size: 1 (84 g)
Servings Per Recipe: 8
"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."
"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!"
"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."
"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!"