Country-Fried Steak
How To Make Country-Fried Steak - Chicken-Fried Steak Recipe


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Photo from RoadFood.com.

Country-Fried Steak is (also known as pan fried steak, country fried steak or CFS). This is a classic dish that must be served with mashed potatoes (at least according to my husband). Other like it served with biscuits and gravy.

Country Fried Steak

Learn about the history of Chicken-Fried Steak.

 



Country-Fried Steak Recipe


Recipe Type: Beef, Milk Gravy
Cuisine: 
Southwest
Yields: 4 servings
Prep time: 10 min
Cook time: 15 min
 

Ingredients:

3/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
4 beef cube steaks (approximately 1 pound)
2 eggs
2 teaspoons milk
4 tablespoons vegetable oil divided
Milk Gravy see recipe below)


Preparation:

In a pie plate or shallow dish, combine flour, cornmeal, salt, and pepper.

In another pie plate or shallow dish, beat eggs and milk. Coat steaks in flour mixture and then dip into egg mixture. Dredge in flour mixture again, and let stand 2 minutes.

In a large heavy frying pan (I use my cast iron frying pan) over medium-high heat, cook two prepared cube steaks in 2 tablespoons oil for approximately 5 to 7 minutes on each side or until lightly browned and cooked as desired. Remove cooked steaks and keep warm. Repeat with remaining oil and cube steaks.


 

Milk Gravy Recipe:

milk gravy2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly-ground black pepper

In the same frying pan (that you cooked the steak in) with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth.

Whisking or stirring constantly, slowly pour in milk, cream, or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.

Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste.

Remove from pan and serve hot with the prepared Chicken-Fried Steak.