Really good country fried steak & gravy is hard to beat. From the crispy breading, to the fork-tender steak---this wonderful dish is a crown pleaser. And don't forget the gravy, for goodness sake! That would be like serving toast with no butter, or a shortcake with no whipped cream! Tragic! My recipe calls for the use of sirloin medallions rather than the typical store-bought "cubed steak." Once I tried them, I'll never go back. The medallions are the perfect size, pound out well, and they cook up fork-tender just the way I like, so I urge you to skip over the cubed steak and make your own!
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