Hole-in-the-Wall Chicken-Fried Steak

recipe box


  • 2 lbs beef steaks, pounded to 1/4-inch thickness
  • Salt and pepper to taste
  • 1 pint buttermilk
  • 3 eggs
  • Flour, as needed
  • 4 oz vegetable oil
  • 2 oz pork sausage
  • 2 oz onion, diced
  • 24 oz milk


Season steaks with salt and pepper. Place buttermilk and eggs in a dish. Add steaks to the buttermilk mixture; turn to evenly coat. Leave steaks in buttermilk mixture; cover and refrigerate 4 hours. Remove steaks from buttermilk; let drain.

Roll steaks in flour until well-coated. Heat oil in a skillet. Add steaks to frying pan, but don't overcrowd the pan. Cook, turning occasionally, until steaks are well-browned and cooked through. Place steaks on a paper towel-lined platter to drain. Discard most of the oil from the pan, leaving about 2 ounces oil in the bottom of the pan. Add sausage and onions; cook through. Add 2 ounces flour; cook 3 to 5 minutes. Add milk; stir well to remove all the lumps. Simmer milk mixture at least 10 minutes. Season with salt and pepper.

Serve steaks with gravy.

Makes 4

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