Fried Steak and Gravy

Ingredients

• about one and one-half inch thick
• half a pint of boiling lard
• one level tea-spoonful of salt
• half a tea-spoonful of pepper
• one heaping table-spoonful of flour
• one pint of cream or new milk

Method

1. 1

   Trim off all fat and gristle from the steak, wash with cold water, and wipe dry.

2. 2

   Salt and pepper it well, and chop thoroughly on both sides.

3. 3

   Heat the skillet with boiling lard, flour the steak on both sides, and fry quickly until brown.

4. 4

   Remove the steak, keep warm, and prepare the gravy with the remaining lard, salt, pepper, and flour.

5. 5

   Stir in cream or milk, boil until thick, pour over the steak, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 20. The excerpt below is the record exactly as published.

FRIED STEAK AND GRAVY. The second or third cut of the round steak, cut about one and one-half inch thick, is the best ; but any good steak The New Kentucky Home Cook Booh. 47 will do. Trim off all the fat and gristle, wash with cold water, and wipe dry; salt and pepper it well, and chop thoroughly on both sides. Have ready a hot skillet, in which is half a pint of boiling lard; flour the steak well on both sides, put it in the boiling lard, cover it closely to keep in the steam, and fry quickly until brown on both sides. Take out the steak, put it on a hot dish, and cover to keep it warm. Take the skillet from the stove, put into the lard left in it one level tea-spoonful of salt, half a tea-spoonful of pepper, one heaping table-spoonful of flour, and stir until smooth ; put it back on the stove and pour into it one pint of cream or new milk

Cook this with the app: pantry check, scaling, and the assistant.