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Country Fried Steak with Sawmill Gravy


· 4 x 4 oz. eye round medallions

· 3 eggs

· ½ C. buttermilk

· 1 T. hot sauce

· Salt and pepper

· 2 C. flour

· Oil for frying


1. Using a meat tenderizer, tenderize the meat until worked out to 1/2 “ thick.

2. Combine the eggs, buttermilk, hot sauce and salt and pepper. Add the tenderized steaks and let marinate for 2 -24 hours.

3. Preheat grease to 350 degrees. One at a time, remove the steaks from the marinade and shake off the excess liquid. Coat well in flour on both sides. Repeat 3 more times. Discard the remaining liquid and flour.

4. Fry the steaks until golden brown and cooked thoroughly.

For the Sawmill Gravy:

· 4 pieces bacon, crispy and crumbled

· 2 oz. bacon fat

· ½ onion, diced

· 3 garlic, smashed

· 1/3 C. flour

· 2 C. milk

- Render the fat from 4 pieces of bacon. Cook bacon until crispy and reserve. Remove all but 2 T. bacon fat from the pan and save for another recipe. Saute the onion and garlic in the bacon fat for 4-5 minutes or until soft. Reduce the heat to medium and add the flour – making sure to stir in well so it doesn’t clump. Cook the starches from the flour. Add the milk and bring to a simmer. Cook until thick and the starchiness is cooked out. Add the crumbled bacon back to the gravy before serving. Season with salt and lots of pepper.

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