photograph by Matt Hulsman

1 cup canola oil or hog lard
1 pound round steak, cut into 4-ounce pieces
Salt and pepper to taste
1 egg, beaten with 3 tablespoons milk
3 cups milk
1½ cups and 3 tablespoons all-purpose flour

Heat the oil to about 350° to 360°. Season the well-beaten pieces of steak; then coat with flour, shaking off the excess. Dip the pieces in egg wash, allow to drain, and dip back in the flour. Gently shake off the excess, and brown the pieces on both sides for about 3 minutes. Remove the meat, and reserve ¼ cup grease and all the bits and pieces in the bottom of the pan. Add 3 tablespoons flour and 3 cups milk to the pan. Whisking constantly, continue cooking the gravy for about 4 minutes on medium-low heat. Season with salt and pepper to taste, and cook another 8 to 9 minutes. The gravy should be the consistency of heavy cream. If it’s too thick, add a little water. Plate the steak over mashed potatoes or rice, and generously cover with gravy.

This recipe comes from Country Recipes and Other Interesting Stuff by Bob Holt. Read more about the cookbook here.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.