Comments on: Southern Steak and Milk Gravy

By: Christy Jordan

Christy Jordan — Tue, 05 Mar 2013 16:14:50 +0000

I am so glad to hear you liked it Hollie!

By: Hollie Elizabeth

Hollie Elizabeth — Mon, 04 Mar 2013 21:44:55 +0000

This recipe is amazing! Thank you for posting!

By: Maryann

Maryann — Thu, 31 Jan 2013 01:47:28 +0000

I had trouble ,asking a nice gravy. Did not have enough drippings. I used a Teflon costed pan. Could that be the problem?

By: E Mitchell

E Mitchell — Thu, 24 Jan 2013 20:12:46 +0000

My husband loves this steak with mashed taters, gravey and peas.

By: joyce martin

joyce martin — Sat, 19 Jan 2013 17:03:42 +0000

sure looks good will have to try this one. thanks/

By: Elaine Zimmermann

Elaine Zimmermann — Sat, 19 Jan 2013 14:03:11 +0000

Up North in Pa., we called this Flour”Flr” gravy. Love it all my life.

By: Betty Pritchard

Betty Pritchard — Sat, 19 Jan 2013 07:36:22 +0000

Christie, we always called it “Cream Gravy”. We use evaporated milk mixed half milk and half water. This makes a wonderful Breakfast gravy. Fry up some bacon or sausage, then make your gravy in same pan. All you need is a hot biscuit and a good cup go coffee.

By: ruth

ruth — Sat, 19 Jan 2013 03:59:13 +0000

Hi Christy, I am 77 years old, and when I was a little girl my mom beat the steak with a saucer to tenderize. And made wonderful gravy using canned milk. Love your recipes. You should have your own television show, with your wit and great recipes.I enjoy your website. God Bless, Ruth

By: Susan

Susan — Sat, 19 Jan 2013 00:33:08 +0000

In the mid 60s when i began cooking as a newlywed, cubed steaks were a staple…UNTIL I was hacking away at my steak with the saucer, as my mom had, and the next minute I was trying to dig shards of pottery out of my steaks! Realised these steaks were “toast” and didn’t make them again for a long while. An expensive mistake!

By: Patricia Everitt

Patricia Everitt — Fri, 18 Jan 2013 21:29:20 +0000

Hey Christy, This is one of my favorites too, but I always have trouble when I cook it. One side of the steak always seems to “stick” to the pan. What am I doing wrong? Thank you for helping us all to be better cooks and look good to our families! Patricia