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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.
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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.
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