Country Fried Steak, Annacia Style

READY IN: 38mins
Recipe by Annacia

Ok, it looks odd with no mushroom soup and the freezing procedure but you'll get a terrific result. Have the gravy ready before you fry the steaks. *Note*: This is the method I used in the restaurant. The gravy was made up a gallon at a time and the comercial deep fryers barely noticed the frozen steaks, also they were pounded quite thin. They always came out crip on the outside and moist and tender on the inside in that situation.

Top Review by Nimz1466

The issue I have with this method of frying is that adding frozen steaks to hot oil. It decreased the temperature of the oil immediately and caused the steaks to soak up the grease making the steaks very greasy. I really don't see the benefit in freezing them. I usually just put them in the fridg for about 30 minutes so that the breading sticks better. I added season salt to the flour and some onion powder to give it additional flavor. The gravy was good but who keeps 2 1/2 tablespoons of ground beef around. I had some frozen patties in the freezer and used one patty. We did enjoy the flavor but will use my method of cooking from now on. Thanks for sharing.

Ingredients Nutrition


  1. Put water in medium bowl.
  2. Sift flour, salt, and pepper together in another bowl.
  3. Dip steaks in water, then in dry mixture. Repeat.
  4. Lay coated steaks on wax paper and freeze for 3 hours.
  5. Deep fry frozen steaks in 350 degree oil for 8-10 minutes.
  6. Drain on paper towels.
  7. Brown ground beef in skillet.
  8. Stir in flour, then remaining ingredients.
  9. Bring to boil, then simmer until thick.
  10. Pour gravy over steaks.

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