Too late for the double dredge, Mama. Next time.
So here's what happened;
I started three cube steaks out by pounding them and doubling their size. They were maybe 1/4" or a tad thicker.
I used Mama's recipe aside from "Pete's' hot sauce" (sorry Pete, only had Frank's) and the self rising flour. I used AP. Barb L gave me a tip on simmering the meat after browning both sides, so I did. This is when I added my onions and mushrooms.
Then between prepping and cooking the mashed potatoes, green beans, and separating the saute pan "innards", things got hairy. After simmering, I put the steaks on a plate in the oven at 200F. This I figured would "crisp" them again besides keeping them warm. It did.
I scooped the solids out of the saute pan and into another heated pan, adding some butter and then some flour to both pans for my roux.
I added beef broth to the pan with the mushrooms & onions and some milk to the original saute pan. Gravy ensued. Surprised the heck out of me
I didn't have to toss it.
Then I plated everything and ate..... a bite here, a bite there.... some potatoes, now the other..... I didn't know which I preferred
I kept trying to decide, but couldn't.
, the proof is in the leftovers! I was stuffed. I looked at my plate. And sitting there for all to see (graphic pic included) were two pieces of leftover chicken fried steak and country fried steak (or whatever). The brown gravy with the beef broth, mushrooms and onions had maybe 2-3 bites more gone than the gravy made with milk. Although I admit, it was not a "pure" white gravy.
Further tests may need to be conducted
I was happy with both and have that third steak left over for tomorrow or the next day. I mixed both gravies for my leftovers so as not to confuse myself any more than I already have.
If I had anything to change, I would have seasoned them more as they were cooking. It completely left my mind to add more salt and pepper. And... I would have removed my emergency s&p from the one pic. Honest, I keep the "real" kosher salt and pepper mill around the corner where I prep