I've NEVER made a country fried steak, but they sure taste good. Isn't that an alternative term for chicken fried steak? Do you pound it, or use something like a cube steak? I've made some proper white sausage/sawmill gravy for a Sunday Brunch kinda meal a few times, but we just did it with maple & sage tube sausage pressed into paddies, buttermilk biscuits and eggs.
P.S. guys, get yourselves a pair of patty presser type things....I use a pair of lids w/ a micro sheet of waxed paper. Do yourself a favor and check the price difference between ground meat and pre-formed paddies. It's about 35-40% cheaper to spend 3 mins and make em yourself. Stick it to the Man guys. Also don't fall for that pre prepped sliced peppers and onions, or anything else pre sliced from the produce/seafood/meat counter. Get yourself a decent $30 chef knife with a riveted full tang handle (blade goes all the way through the triple riveted handle) and a modern idiot proof high carbon steel V type sharpener. All you need is one good knife for most stuff. I do 85% of all my stuff with my nice KitchenAid Chefs Knife and I keep it ridiculously sharp with my little dummy sharpener in 15 seconds. A filet knife and paring knife are the other pair. Look at the price savings of doing shit yourself....it's astounding what they want sometimes. Just a quick Public Service Announcement from Doc Bubb, back to your regularly scheduled programming...
THEY'RE called KAAAAHBS Joe's dad's stuff
...every time I cook it me and hubby eat some...and the dogs glower at us...
...flash fried..touch of salt..squeeze of lemon...yummmm......
