>>21866099
More gravy than that, for one.

>>21866099
Season the oil

>>21866099
TALL (84 OUNCES) GLASS OF MILK

>>21866099
What kind of cum sauce to burgers put on their shnitzel?

are you going to post pics or are you just here to use and abuse us like some poor street girl who never had a positive father figure?

>>21866121
Haha sounds like shitzel
>>21866124
I'll try

>>21866121
It's very good, the gravy is made with milk instead of stock

Country fried steak comes with brown gravy and onions. You're thinking of Chicken Fried steak, which is why it has a cream gravy with it
Also, IIRC, i think you can add baking soda to the flour to make it fry extra crispy
Last protip is to put a few overeasy eggs on top
Good luck, I'll be monitoring

>>21866155
>Country fried steak comes with brown gravy and onions. You're thinking of Chicken Fried steak
it most definitely does not. you’re thinking of a hallucination that never existed

>>21866099
ur gravy looks like great britain

>>21866115
street shitter detected

File: Screenshot_20260203_181338_Gallery.jpg (1.2 MB)

1.2 MB JPG

My first attempt pls no bully

>>21866509
I can't offer anything but mean criticism based on this pic. Can you take another of it on the plate? Maybe pull back the camera a bit too.

File: 20260203_182113.jpg (1.9 MB)

1.9 MB JPG

>>21866521
Came out bretty good

>>21866525
Nice. That looks like it came out fine for a first attempt. For a real critique I would have to see a cross section of the steak.

>>21866509
How did you get to this point? What was the fuckin point of the thread.

>>21866525
looks good to me, anon. I fucked up mashed potatoes last week, first time I tried making from scratch and I didnt boil the taters long enough

>>21866607
I assume he shallow fried it in a pan and then put it on that rack to rest.

>>21866525

How did it taste?

>>21866525
Would
Wish I could have seen the inside cut but it looks very good. I like the color development, oil temperature must have been just right. The cracked pepper visually brings it all together.
I was trying to make steak fingers with dippable consistency mashed potatoes last time I had cubed round. Only have a toaster oven, deep fryer, and electric kettle at the moment. Figured it could be treated like fried chicken or fish; couple hours in mustard and hot sauce before breading instead of the usual salt->flour->egg wash->flour->straight into skillet treatment. The result was edible but disappointing.

>>21866099
Save the meat drippings to build your own gravy using a roux. Don't strain if you like chunky.

File: 1762772714942628.png (46.3 KB)

46.3 KB PNG

>>21866099
the cum sauce looks like fookin' Englund!

>>21866614
>I fucked up mashed potatoes last week, first time I tried making from scratch and I didnt boil the taters long enough
Next time will be awesome I’m sure, just use a fork to check if they’re done (and imo it’s fine to overboil for a mash a little, just don’t let the start to disintegrate in the water)

>>21866614
What this guy said: >>21866931

Also, be sure you use a high starch potato like a russet for mashed potatos, low starch is for stews.

>>21866509
Looks good. Post more pics next time. All the steps please.

>>21866353
I thought that