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Country Fried Steak (VRP 090)

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Country Fried Steak

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Country Fried Steak

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Country Fried Steak Recipe

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Country Fried Steak


  • 1/2" thick round steak
  • Buttermilk
  • Salt
  • Pepper
  • Flour
  • Milk


  1. Have round steak cut about ½ inch thick, or a little thinner.
  2. Put it on a board and cut it into serving pieces.
  3. Pound it with the edge of a heavy saucer.
  4. Put the steak into a bowl and cover with buttermilk and let it soak at least an hour and two hours is better.
  5. Remove from buttermilk and shake the milk off, do not dry it with a towel.
  6. Sprinkle with salt and pepper and pat flour into the meat. It should be well coated.
  7. Melt enough shortening in a heavy iron skillet almost to cover the meat.
  8. When the shortening is hot, but not "boiling-hot," put the meat in.
  9. Brown on one side and then the other.
  10. Turn only once.
  11. Drain excess shortening from skillet.
  12. Add about two heaping tablespoons of flour and salt to drippings.
  13. Stir constantly until the flour is nice and brown. (Brown over a moderate heat in order not to have a burned taste.)
  14. Slowly add milk, stirring constantly.
  15. Cook until as thick as desired.

Country Fried Steak

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