Country Fried Steak with Cream Gravy ~ Recipe

Country fried steak must be a southern thing.  People around here in Chicago give me a strange look when I ask them if they have ever had it before.  My family moved from California to Texas right after I turned 13 and I have been hooked on country fried steak ever since.  I guess you could say, it was love at first bite.

Not only is country fried steak delicious, but it is also a very inexpensive cut of meat which makes it perfect for a family on a budget.  If you’ve never tried country fried steak, I’m sorry to say that you are missing out.  Come on, give this southern classic a try!

Country Fried Steak with Cream Gravy
Ingredients:
For Steak ~
4 cube steaks
2 eggs, beaten
1/4 cup of milk
1/2 sleeve of Saltine crackers, crushed
1 cup all-purpose flour
2 teaspoons Lawry’s seasoned salt
1 teaspoon ground black pepper
1.5 teaspoons onion powder
3 Tablespoons vegetable oil
1 Tablespoon butter
For Gravy ~
3 Tablespoons all-purpose flour
2 -3 cups milk
1/2 teaspoon Lawry’s seasoned salt
1/4 teaspoon kosher salt
Ground black pepper, to taste
Directions:
Beat eggs and milk together in a bowl.  Mix flour, saltine crackers, seasoned salt, onion powder and black pepper in a large zip-top bag.  Mix the flour/cracker mixture and crush the crackers while mixing.  Crush them until they blend in with the flour.  Then pour the mixture out onto a large plate.
To bread the cube steaks, dip the steak in the egg mixture, then coat them on both sides with the flour/cracker mixture.  Make sure to cover the entire steak by pressing down on both sides.  Shake any excess breading off before cooking.
Preheat a large, heavy-bottom skillet on medium heat.  Add oil.  Once oil is heated, add butter.  When butter is melted, add steaks.  Cook steaks for 3-5 minutes on each side, until the crust is a golden brown.  You may have to do this in batches if you are cooking more than four steaks or your pan is small.  Once steaks are cooked through, remove from pan and allow to drain on a plate covered with a paper towel.
Now for the gravy.  Leave the remaining oil and butter in the skillet.  Turn up the heat to medium-high.  Add flour and cook for 2 minutes, stirring to combine with oil/butter.  You want ‘cook’ the flour.  If you add your milk right away, the flour will retain a lot of the ‘flour-y’ taste – we don’t want that.  Once the flour is cooked, add the milk one cup at a time with a whisk.  Whisk each cup of milk picking up all the brown bits from the bottom of the pan and dissolving the flour/oil/butter into the milk.  Whisk quickly so as not have any lumps.  Add salt and LOTS of freshly ground black pepper.  Depending on how thick you like your gravy, you can use 2 or 3 cups of milk.  Continue to cook until gravy reaches your desired consistency. 

Serve your country fried steak with mashed potatoes and any vegetable of your choice.  Pour gravy over the top of the steak and potatoes.  Don’t forget your garnish!  I used fresh parsley to add some color to the plate.  
Sit back and enjoy this complete comfort indulgence!
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6 Comments

  1. Yum!!! Sounds good right now!

  2. YUM! That is the best looking chicken fried steak I’ve ever seen. I laugh because before I moved to TX I had no clue what it was 😉

  3. Ohhh I love chicken fried steak, and I am so drooling over your pic!Might have to have some in the near future 😉

  4. Umm I love country fried steak!!

  5. My husband (who hails from Southern Virginia), is ecstatic that this is on the menu for the weekend! Thanks for sharing!

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