Read reviews (17)
Rate recipe
Country Fried Steak is a favorite of field editor Betty Claycomb and her husband, Harold, who live in Alverton, Pennsylvania. "This down-home main dish is simple to make and so delicious!" Betty assures.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 469 calories, 22 g fat (6 g saturated fat), 77 mg cholesterol, 1,134 mg sodium, 34 g carbohydrate, 2 g fiber, 34 g protein.
Originally published as Country-Fried Steak in Taste of Home February/March 1997, p17
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Feb. 08, 2013 by whitelion82
used Ritz instead of saltines- burned easily, don't know if that was the cause...also use sawmill instead of mushroom soup
Reviewed on May. 20, 2012 by kshea
Very good. Family liked. Will make again.
Reviewed on Feb. 17, 2012 by kelleycb
The flavor of this was awesome. I have never made country fried steak before so I ended up losing the breading in the pan, but I think that was a rookie mistake, probably had a lot to do with the saltines not being small enough. I just scraped it out before I made the gravy and put it on top of the steaks. I used the milk I'd put the steaks in as the milk for the gravy since I was mixing it up in a hot pan. I made it with the Dilly Mashed Potatoes (minus the dill) and the gravy on everything was just delicious!
Reviewed on Jan. 30, 2012 by pdleach
this was my first time ever making country fried steak so i was nervous it wouldnt come out right, because i like a lot of seasoning i add a little bit of cavenders greek seasoning to the flour salt and pepper and it tasted great, i also added a little flour to the cream of mushroom soup and buttermilk gravy and it added a great texture to it. needless to say it was a huge hit in my house.
Reviewed on Jun. 16, 2011 by jrharrington64
My husband doesn't usually like country-fried steak but he liked this recipe
Reviewed on May. 27, 2011 by cheriwinkle
As Don_OH indicates...use the buttermilk for the dredging. Dry bread crumbs would be interchangeable with cracker crumbs. And I think it is obviously 4 lbs. TOTAL cube steak (which would make 1 lb. each).
Reviewed on Apr. 15, 2011 by AshleySyl
Fabulous! I love the saltine crumb coating, it makes for a light and flaky crust. I made my own white gravy but everything else was awesome!! Boyfriend loved it..
Reviewed on Jan. 15, 2011 by Vabbb
This recipe is really good and inexpensive too. I usually don't like chicken fried steak, but I did like this. One suggestion though: dry the meat using paper towels before you bread it, or the breading falls off! We will keep this recipe in our normal rotation.
Reviewed on Nov. 03, 2010 by MamaCleary
Great recipe. My 5 yr old helpped me make it. I was confused where to use the milk and the buttermilk. So I used the buttermilk in the gravy. We served with Penne noodles and frozen peas and carrots for color. My son recommended we take the leftovers to a friend to share
Reviewed on Feb. 28, 2010 by moonmom
The whole family gobbled the whole batch up & I doubled the recipe. Definately a crowd pleaser!
Reviewed on Dec. 31, 2009 by charlenepaugustyn
There are a lot of things confusing:saltines & the bread crumbs are mentioned, which was used; buttermilk is only mentioned in the ingredients, but milk is mentioned 3 x's, did you use buttermilk; beef cube steaks are to be 4lbs. each - WOW! Please clarify. Thanks
Reviewed on Jun. 16, 2009 by ndwd
love this recipe, instead of crackers sometimes i subsitute potato flakes and parmesan cheese
Reviewed on May. 30, 2009 by keverwann
No, but crushed saltines are and they can be substituted for bread crumbs. It's the spirit of the recipe you have to read.
Reviewed on May. 16, 2008 by kweller2
bread crumbs are not in the ingredients list!
Reviewed on Apr. 23, 2008 by Don_OH
Hi Ashley,As I read the recipe, the buttermilk would be used in the dredging process.The "other" milk, at the bottom of the recipe, would be any milk to thin out the mushroom soup for the gravy.
Hi Ashley,
As I read the recipe, the buttermilk would be used in the dredging process.
The "other" milk, at the bottom of the recipe, would be any milk to thin out the mushroom soup for the gravy.
Reviewed on Apr. 22, 2008 by ashley5724
Do you use the buttermilk for dredging or in the gravy? The directions are not clear which milk to use where.
Reviewed on Jan. 29, 2008 by SCGranny
I was glad to see this recipe. I will try it as I usually just roll in flour and fry. However, I do not like mushrooms so will use another gravy recipe.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013