Comments on: Country Fried Steak with Gravy

By: Jackie Garvin

Jackie Garvin — Mon, 06 Jan 2025 15:38:25 +0000

In reply to Sandra Wright.

It’s my signature seasoning blend. Here’s a link: https://syrupandbiscuits.com/4-1-1-seasoning/

By: Sandra Wright

Sandra Wright — Sat, 04 Jan 2025 20:01:15 +0000

Sorry, I’ve never heard of 4 1 1 seasoning. Can you help me?

By: Jackie Garvin

Jackie Garvin — Thu, 25 Feb 2021 17:25:12 +0000

In reply to Taris Kennedy. You’re most welcome!

By: Taris Kennedy

Taris Kennedy — Tue, 23 Feb 2021 01:37:30 +0000

Absolutely delicious & so easy to make! I tripled the gravy (we love gravy lol) & poured the extra over mashed potatoes. It was so yummy! Thanks for all of the delicious recipes Jackie! ❤️

By: Jackie Garvin

Jackie Garvin — Wed, 05 Dec 2018 13:54:16 +0000

In reply to Elizabeth. Hi Elizabeth! I’ll have to look for that. Thanks for the tip!

By: Elizabeth

Elizabeth — Wed, 05 Dec 2018 11:56:56 +0000

There is also a meat press which is called “Fast Cutlet Maker V2” that pounds the meat and after it have a nice squared pattern on it. Its popular among polish people.

By: Jackie Garvin

Jackie Garvin — Tue, 26 Jun 2018 11:19:56 +0000

In reply to dannie. The gravy is a milk gravy and is light in color. You might be used to darker gravy. I hope you try it. It’s mighty tasty.

By: dannie

dannie — Tue, 26 Jun 2018 08:18:06 +0000

this gravy looks strange to me,I hope it tastes good as the rest.

By: Jackie Garvin

Jackie Garvin — Tue, 01 Mar 2016 18:07:42 +0000

In reply to Martie.

Martie,

It’s fittin’ to eat! Hope your try it. 🙂

By: Martie

Martie — Mon, 29 Feb 2016 21:18:17 +0000

MMmm-mmm good! It’s been too long since I have had this! Your recipe sounds divine. 🙂

By: Jackie Garvin

Jackie Garvin — Thu, 06 Nov 2014 14:36:32 +0000

In reply to Maureen | Orgasmic Chef. Maureen, Yes, that's it. Being a messy cook is an art! I love that description. You need to throw some "tarnation" around to your Aussie friends. You might just start a new vocab trend. :)

By: Maureen | Orgasmic Chef

Maureen | Orgasmic Chef — Wed, 05 Nov 2014 21:23:28 +0000

That’s it! I need to tell these Australians that I get flour (and everything else) all over tarnation! They just call me messy but I’m going to say it’s an art and I learned it from you.

I love chicken fried steak. It was often on the menu back in Knoxville – at everyone’s house.

By: Jackie Garvin

Jackie Garvin — Mon, 03 Nov 2014 17:53:57 +0000

In reply to Latrice Nelson.

Latrice,
That’s a very good question!. I must say that I’ve never given thought to testing the recipe without the egg using buttermilk and SR flour. The next time I make this, I will try it and see if the results are different. Thanks for the thought provoking comment.

By: lindygsherrod

lindygsherrod — Mon, 03 Nov 2014 17:42:55 +0000

Another tummy winner, yummmmm. So good it will make your toes curl!

By: Latrice Nelson

Latrice Nelson — Mon, 03 Nov 2014 16:55:48 +0000

Question. I’ve seen this a few times and am a baffled a bit. Why the egg AND buttermilk? Wouldn’t the buttermilk and SR flour(because of the baking powder) be enough for a crispy batter? I’m really curious. This is no way a crit or anything of the like. I’ve seen Sunny Anderson do this as well.

By: Kay Little @ Cooking with K

Kay Little @ Cooking with K — Mon, 03 Nov 2014 16:29:52 +0000

Gotta love Country Fried Steak…and don’t forget the gravy! Thanks for sharing…