Country Fried Steak

Submitted by PalatablePastime

"Also known as chicken fried steak. Not to be confused with chicken. When they do chicken this way it is chicken fried chicken."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 1⁄2 lbs cube steaks
• 1 cup all-purpose flour, plus
• 3 tablespoons all-purpose flour, divided
• 1 1⁄2 teaspoons salt, divided
• 1 1⁄4 teaspoons pepper, divided
• 1 teaspoon paprika
• 2 1⁄2 cups milk, divided
• 3 eggs, beaten
• 4 tablespoons oil
• butter

directions

1. Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
2. Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
3. Season both sides of cube steaks with additional salt and pepper, if desired.
4. Dip cube steaks in milk, then dredge in seasoned flour.
5. Dip floured steaks in egg wash, then again in the seasoned flour.
6. Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
7. Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
8. Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
9. Add enough butter to the pan to equal 3 tbsp along with the oil.
10. Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
11. Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
12. Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).

Reviews

[Hooyah]

DEEEEEEELICIOUS!!! My wife's not too into beef, and a little cautious about fried anything. But that ain't me, so as the chief cook and bottle washer in this household, I went ahead and made it anyway...heh-heh. WE LOVED IT!!! I see a lot of variations to this recipe and I did one too (the second time around). During a short stint in San Antonio Texas, my friends mom soaked the furiously pounded steak for a couple of hours in a mixture of 2 Tbsp Apple Cider Vinegar, 2 Tbsp Salt, and 2 cups of water. Then she drained and dried it before she seasoned and cooked it. She called it, "Fried Cowboy Steak". That one tasted good too. Hard to choose which one was better. Thanks for this great southern-style recipe.

 

[Pierced Chef]

This is by far my favorite country fried steak recipe on here! Make sure to add your spice to the gravy mix & flour people! The more pepper and paprika the better! The cube steaks turn out crispy and so tender in the middle. Yummy! Whats best is this meal is so cheap... yet very satisfying. <br/>Thanks for sharing!

 

[Jenna P.]

I did not give this any stars because I think I need to give this recipe another try. Followed it almost exactly - except I accidentally mixed the eggs, milk and flour all into one bowl (oops!) and decided not to be wasteful and coat the steaks anyways. The batter was thick, but they cooked up pretty well even though the coating tended to fall off. Definitely do not exceed medium-high heat, be patient if anything. I would recommend seasoning steaks beforehand, which I did not do. I found the sauce to be very lacking in flavor. Could maybe use some beef bouillon or spices as other reviewers have suggested. My boyfriend still loved it, but I think it can be better than how I did it with the accidental mix

 

[Chrisseh Monster]

Very good recipe! I did add some extra seasoning to my breading and the gravy, particularly the addition of cayenne pepper on both ends. Also, a boatload more black pepper and dash of salt in the gravy plus the secret touch- A dash of nutmeg. Delicious!

 

[mybirdzone]

I've made this several times since my husband always requests it. I, too, never have any oil left after frying the meat and the coating is never greasy. Perhaps it's because I use an electric skillet. We love this recipe and the gravy it produces. Note to self: cook in skillet on 325 degrees.