A Kitchen Hoor's Adventures

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 … [Read more...]