Breaded Fried Cube Steak and Milk Gravy

"Great country recipe my father passed down to me. Very tasty, the whole family loves!!"
photo by nankamo photo by nankamo
photo by nankamo
photo by Donna Luckadoo photo by Donna Luckadoo
Ready In:




  • In a bowl beat milk with eggs.
  • In another bowl mix flour, salt and pepper.
  • Dip steak in milk and egg mixture.
  • Then dip in flour mixture.
  • Coat steak well with flour mixture.
  • Heat oil in skillet (not too hot).
  • Add steak to skillet and cook til brown.
  • Remove to plate with paper towel.
  • Milk Gravy.
  • Melt butter in saucepan.
  • Add flour and stir well.
  • Add milk and stir until bubbly.
  • Add salt and pepper to taste.
  • Gravy will thicken as it boils.
  • Serve over steak and mashed potatoes.

Questions & Replies

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  1. Rick1steelers
    How long n temp do u use?


  1. RedJim
    Made this entree tonight. Instead of Season-All, which I didn't have, I used Old Bay. Everything else was as you directed. The cube steak was fall-apart tender! Very nice meal. Thank you.
  2. vickihardy
    First time ever making country fried steak and this recipe turned out awesome! For people who say that the cube steak is a tough meat still when you make this you should really try using pork cube steak. When I was placing the meat in the egg mixture it pratically fell apart. It was my first time making homemade gravy as well and the directions actually yielded some pretty good gravy. Will totally make this again for my husband who doesn't usually like new things but loved this. Thanks!
  3. antlbroo6523
    just finished this quick easy classic. worked like a charm!!! great texture, and even spiced it up a little with my own seasonings.
  4. Kanutell
    This was amazing! I had never made anything like this before but wanted something different. My husband raved over it several times during the meal and he can be picky. The only change I made to it was that I crushed Ritz Vegetable Crackers into the flour mix and then used Mrs. Dash gralic and herb seasoning in the gravy. The pan dripping are a must in the gravy! Thanks so much for the recipe.
  5. greenlove00
    As much as my doctor may discourage these, I love them. The flavor is great and one of the ultimate comfort foods. I usually make more gravy since you can never have too much of it. I served with mashed potatoes and a side of cooked spinach.


    so now i can renew my GRITS (girls raised in the south) registration because thanks to you i can make GRAVY!!! country fried steak is an old staple here, but i always cheat and buy a jar of brown gravy while secretly pining for this gravy i'm late to the party but i've arrived and the hive couldn't be happier! i also LOVE that i can make this along side my meat, not with drippings......great flavor, thanks again!!
  2. shimmerysummersun
    Made this recipe for dinner tonight. I halved it as its just me and DH, and I used regular salted butter instead of the unsalted for the milk gravy. It was delicious! The crust on the cube steak was just perfect and the milk gravy was thick and delicious. I will definitely be making this comfort food again. Thanks for posting!
  3. erobbins4
    I can't say enough how wonderful this recipe is. I don't make it any longer because, well frankly it isn't very healthy. But it is amazingly good. Instead of using butter I will leave a little of the oil from the meat frying to make the roux.



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