Mock Chicken Fried Steak With Milk Gravy

"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!"
 
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photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
photo by Mamas Kitchen Hope
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Mix 2 cups flour with salt and pepper.
  • Shape ground beef into four thin patties.
  • Dip patties into flour, then beaten egg, then flour again.
  • Put shortening, oil or lard into a heavy skillet over medium high heat.
  • When a little flour sprinkled into skillet begins to sizzle, add patties.
  • Cook for about 5 minutes per side.
  • Remove and drain on paper towels.
  • To make gravy:

  • Remove all but four tablespoons of fat from skillet.
  • Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
  • Stir, scraping up browned bits, for about one minute till light brown.
  • Whisk in milk gradually.
  • Whisk until thick and bubbly.
  • Remove from heat.
  • Add 1/2 teaspoon black pepper or to taste.
  • Stir well.

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Reviews

  1. 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!
     
  2. 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 !!!
     
  3. 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!!
     
  4. I made this last night with ground venison and it was wonderful! I will definitely make this again. the only other thing I did different was use a breading mixture my dad makes up which contains flour, bisquick, corn bread mix, lawrys and pepper...it has a lot of seasoning so I didn't add any to the meat. I thought it was the perfect amount of gravy for the meat and side of mashed potatoes. YUM!!!
     
  5. I thought this was really, really good. I always have bad luck with gristles in the cubed steak. This dish has the same flavor, but without the tough spots. I salted and peppered my ground beef before I formed it into patties, and that gave a nice flavor all the way through the meat. I didn't make the gravy from scratch. Instead I used a packet of McCormick's. I will definitely be making this again!
     
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Tweaks

  1. This was a hit! My husband loved it. The second time I made it, I got inspired by a meatloaf recipe that we love and added finely diced and sauteed portabello mushrooms, carrots, celery and onions to the meat mixture. Also subbed Montreal Steak seasoning for salt and pepper. Served with jar gravy, mashed potatos and peas ... made him a very happy man! I intend to serve this regularly.
     
  2. I had been craving CFS and wondered if it could be done with ground beef as I didn't have any steak. I found this recipe and gave it a whirl although I made a few changes. I knew I'd want more seasoning, so I added additional seasoning salt and used Montreal Steak Seasoning instead of pepper in my flour. Also, I added one egg and a tablespoon or so of seasoned bread crumbs to the ground beef before shaping into patties. As for the gravy, I used seasoning salt and added a dash of garlic powder. Overall, it was okay, but I think next time I'll try using bread crumbs instead of flour for a crispier coating. Thanks for the recipe. UPDATE: Made this again...this time closer to the original recipe instructions...EXCEPT added garlic powder, and additional salt/pepper in my flour, then dipped in egg, then in PANKO bread crumbs. Staying truer to the original recipe was definitely the easier and better way to go.
     

RECIPE SUBMITTED BY

My name is Jude and I am 50 years old. I have worked outside the home and been a full-time homemaker. I am currently atending college witrh an eye toward becoming an English teacher. It is a lifelong dream of mine and now I am reaching for it.I was the Betty Crocker Homemaker of Tomorrow in 1975 at my school. My mother was a professional cook. I learned more from her than I did in 5 years of home-ec. I "just know" how much of each ingredient she used and have not got her recipes written down, but learned instead. I love "cooking", reading, and playing The Sims on the PC. I have 2 children, a son aged 29 and a daughter aged 17.
 
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