Country-Fried Steak with Mushroom Gravy

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Country-Fried Steak with Mushroom Gravy
Cooking Light, MARCH 2002

I’ve made this a few times before. It’s always the same two things. 1 – How to keep the coating from cooking off when you first put it in the pan and 2 – How to keep the steaks from getting soggy while you’re preparing the gravy.

When I make this, the first side gets nice and crispy while I watch the flour just melt off the top as it’s cooking. It doesn’t seem to matter what type of meat I use, they all do the same thing. I think I will double dip the meat next time to make it extra crispy and see if that works.
The next time I make this, I’m going to preheat the oven and see about keeping the steaks warm on a roasting pan rack in the oven so the bottom isn’t touching anything while I cook the gravy. Also, I DO NOT use the dredging flour for the gravy. It makes it taste too funny. I use plain flour for the gravy.
It is a tasty recipe and I will probably make it again, but try those other things to see if it’ll make my problems go away. Hope this helps you!
One bowl
One plate
Measuring cups and spoons
Large frying pan

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