Відео

I have never, ever seen gravy made this way but your technique makes perfect sense.

It’s chicken fried because it’s coated like fried chicken. It’s the only steak cooked this way.

Looks awesome. What come to my mind was a brown sugar coating right at the flip. Candy wedges.

Thank you

Flower added to oil before milk to cook the flower taste out then add milk LOL

Thank you :)

Good recipe with saltines. Try adding flour to grease 1st and make a light roux then add milk and let thicken..

Did your Mama not teach you the proper way to make a roux? Sorry, but it actually hurts to watch your attempts. There are too many other You Tubers out there for you to have learned from. Intentionally ignorance isn't cute, no matter how many "ya all's" you throw in.

What is that egg wisk contraption I never seen one like that

Its called Country Fried Steak

In my wildest dreams, I would NEVER ask you for anything. Especially a magazine. You just can't get with the program. You are worthless.

That was hard to watch, its gonna be harder on their taste buds.

I just found my soul sister!! ❤

corn flake works well also in still cracker if you what extraer crip double fry

I'm sure this is already in the comments, but you need to learn how to make a proper rue. Equal butter or oil to flour to milk...such as 2 table spoons oil 2 of flour, 2 cups of milk. Cook flour in oil for 2-3 minutes on low heat, gradually stir in milk whisking it constantly until all mixed well. Let simmer whisking to desired thickness. Salt and pepper to taste. Sorry if this was offensive in any way. You are a wonderful lady!

This is my kind of channel down to earth and real

Can u make this but cut it into chunks my husband likes cube steak but wants it deep fried and in chunks I can’t find a recipe anywhere help please

lady has crazy eyes. poor husband

Trying today I’ll keep you posted wish me luck need to impress 🙏

just found your channel ~ this looks yummy !

Just did an Eye of Round roast. Gotta watch those cooking times as it cooks real fast and can be tough. First time seeing one of your videos. What a cutie! I love your personality, humor, and of course you aren’t bad to look at. Good job and best of luck to you.

Interesting technique with the flour, I learned to add flour before cream and whisk to breakdown all the flour, then add the cream as a way to keep from getting clumps. Always love learning new ways, keep cooking and have a Blessed day!

The term for the Milk and Eggs is "Binding Agent". I learned all the "proper" terms in Culinary School... but I'm a Born & Bred Southern Boy....so I just went back to my Down South terms after graduating. You know.... Like "Thing-a-ma-jig"... "Slap and Tickle" (tenderizing and marinating)... Pinch And Tinkle (drove my coworkers mad! They measure everything!) 🤣🤣

Totally agree duke's mayonnaise is even better than hellmann's.

You are funny pretty silly lady What's a good cook

Love your personality. Gonna try making this recipe. Thanks for the idea!!

what a cute southern bell.

I really miss your videos❤️, you’re a wonderful lady and and a great chef❤️😊

A cool trick to avoid lumps: put the strainer with flour into the liquid and whisk from within. It prevents clumping of the flour, as it disperses more smoothly

Please don't vote or drive a car

I have smell-a-vision and you smell delicious...Or maybe it's the roast.

Cube steak

Chicken or country fried steak?

Love you ❤

I can’t take someone serious that uses crackers on chicken fried steak. True chicken fried steak is flour, season the cube steak with whatever you want, as well as the flour, I keep it simple with salt and pepper. Along with the egg wash, flour, egg , flour again . Anything else isn’t chicken fried steak to me. Also pepper gravy is a must in my opinion to put on top. Sometimes I will put some caramelized onions on top of the gravy but not often, but for the love of God crackers are an abomination 🤦🏼‍♂️

Thank you! My favorite food! YUMMY YUMMY ❤❤❤❤❤

Yeah….it’s never a good idea to put your garlic in that early….

Try this. Add seasoning to the flour, white pepper, thyme, salt, paprika, and dried garlic. For the gravy pan fry some finely chopped onions and garlic then all the milk and flour.

This could be the type of pan you have. ua-cam.com/video/_TN8sxtCxQw/v-deo.html

I know it's good because my mom made chicken fried steak the same way and the beans the same way " I had to snap them lol" and the mashed potatoes the same way. Never thought I would see cookin like that again but I guess I was wrong lol. BTW my peeps are from NC so maybe that's what it is 😃

Just so you know, the classic ratios for gravy making are 1 tbls fat (oil from drippings), 1 tbls thickener (flour) to 1 C. carrier ( milk in this case). And you will never have any lumps if you simply chaneg the order you ad the ingredients. ad the carrier to the fat and actually cook for a minute or so to get the flour taste out. Then add the carrier (which really needs to be cold) and then once it comes to a boil it is as thick as it is going to get. this is how to make it with any other carrier as well, stock, water, even juice in some cases. I dare you to make lumpy gravy using this method.

I always thought it came from a little diner in rural Arkansas and the name came from some toothless customer asking "whatsthishere sauce?".... And the cook said OK..sounds good to me.😎😎 Link to pronouncing... ua-cam.com/video/5WxwYqgonFQ/v-deo.html

Thank you

Meredith, I'm making this for dinner tonight. I know your Dad will love it! 😋😘

ok veray good vedios

Well done is not done well, would be what I think you are trying to say.

I don’t mean to critique your cooking but if you put oil in the water with your noodles it goes your noodles and your sauce will not stick to them

Egg wash aka (binder) looks yummy

I watched this a while ago but now I’m doing the recipe. I have added a couple things, fish sauce (not a ton), about half a TBS of smokin Marie habanero sauce (really smoky) by Marie Sharps, highly recommend the original habanero sauce. The meat is marinating in the fridge atm. She’ll be roasting tomorrow after I get off work. Crossing my fingers.

Hey Merdi! Don't know how I missed THIS channel - I've been subscribed to your other one for a long time! I'm making your sweet potato salad right now. I went looking thru your other cooking videos to see what you had there & realized they were all at least 2 yrs old & not very many to try. I'm not really complaining (kind of a little) but could you put some more of your quick & easy supper ideas up? I know you're really busy, so, it's with tongue in cheek that I make the suggestion that you use some of your "SPARE TIME" into more cooking videos. 🤣🤣🤣 C'mon... laugh with me! Just wanted to let you know I've enjoyed the ones I've gone thru & that I'd love to see more. All kidding aside... I can understand not having the time tho. Take care... hope you see this comment since it's on such an old video... God bless you & yours 🙏🙏🙏🙏