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Plate each steak with a generous scoop of mashed potatoes. Smother with gravy and enjoy hot.
🧊 Tips for Serving and Storing:
Serve with green beans, corn, or biscuits for a full Southern feast.
Leftovers keep well: store steak and potatoes separately in airtight containers for up to 3 days. Reheat in the oven for crispy steak texture.
Gravy may thicken in the fridge—add a splash of milk when reheating.
🔁 Variant:
Buttermilk Twist: Marinate the steaks in buttermilk for 30 minutes before breading for extra tenderness and tang.
Spicy Version: Add a pinch of cayenne to the flour mixture for heat.
Gluten-Free: Use gluten-free flour blend for dredging and gravy thickening.
❓ Frequently Asked Questions:
Q: Can I use a different cut of meat?
A: Yes! Tenderized round steak or sirloin can also work—just make sure it’s pounded thin.
Q: Can I bake instead of fry?
A: You can bake at 400°F for 20–25 minutes (flip halfway), but the texture will be less crispy than pan-frying.
Q: Can I make it ahead of time?
A: Yes. Fry the steaks and prepare potatoes a day ahead. Store separately, and reheat in oven and microwave before serving.
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