ConnieG999 wrote:
> Wayne Boatwright > writes:
>
>> One of my aunts always prepared it that way...fried first (the way I
>> like it), then put on a deep platter and the milk gravy poured over.
>
> Yeah, but that's not what Jill said. She said to put the battered
> steaks in the pan and pour gravy over, then heat it. Unless I
> misunderstood - because she never mentioned frying them first.
> The gravy can be poured over or on the side...but if you cook the
> steaks in the gravy, they're not going to have that crispy crunchy
> crust.
>
> Connie
> ************************************************** ***
> My mind is like a steel...um, whatchamacallit.

I misstated... you pan fry the steaks first, then pour the gravy in and heat
through. It *is* like smothered steak, except the smothered steak I'm used
to uses a brown gravy. But make no mistake (or mis-steak!), what I meant
was browned and crispy first.

Jill