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Country-Fried Steaks Recipe

Country-Fried Steaks Recipe photo by Taste of Home

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This down-home recipe reminds me of my mother, who was raised in the South. It calls for cubed steak instead of round steak, so there's no need to pound the meat. I just dip and coat the beef, then cook it in my cast-iron skillet. -Bonnie Malloy, Norwood, Pennsylvania

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Country-Fried Steaks Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

5 tablespoons all-purpose flour, divided
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 beef cubed steaks (4 ounces each)
1 egg white
1 teaspoon water
2 tablespoons canola oil, divided
GRAVY:
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
1 teaspoon beef bouillon granules
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper

Directions

Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture.
In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks.
Meanwhile, for gravy, melt butter in a small saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 370 calories, 17 g fat (6 g saturated fat), 84 mg cholesterol, 612 mg sodium, 22 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Country-Fried Steaks in Taste of Home August/September 1996, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Country-Fried Steaks

Country-Fried Steaks

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Reviewed on Jan. 18, 2013 by voodoowitch

Bland and pretty much awful. Not how I was hoping they would turn out.

Reviewed on Dec. 04, 2012 by vwgirl9

My husband really liked it.

Reviewed on Dec. 05, 2011 by cr_1295

Didn't really turn out the way I had hoped :( Kind of disappointed with this recipe

Reviewed on Oct. 29, 2011 by cr_1295

Turned out good but not very crisp and definitely not very flavorful...but still good and at least it used up the cubed steak we had...

Reviewed on Aug. 01, 2010 by singinslou86

The outside of the steaks burnt before the inside was done cooking. I followed the instructions to a "t", and it didn't turn out at all, and I feel like I invested a LOT of time in this. The gravy was absolutely horrible. I dumped out the entire thing and made up my own gravy (which was WAY better). Maybe I just don't have a taste for marjoram/thyme in my gravy...maybe I'm a pepper gravy type of person, but I couldn't bear the thought of serving it to anyone in my house.

Reviewed on Apr. 13, 2010 by Candy Foulke

I made this but I used FREDAGABLE's twist and used 3 whole eggs with a bit of milk as a wash. I dredged them in the seasoned flour - then egg wash- then the flour again and fried them in my electric skillet until brown and crispy. I made the gravy using the pan drippings, my leftover flour (from dredging the meat) and milk. I served it with green beans and bacon, hot biscuits with apple butter, and it was delicious, my husband loved it too, and I will be definitely be making this again.....not a fancy meal, but definitely comfort food at it's best.

Reviewed on Mar. 14, 2010 by sreadling

I am so happy to find this recipe again. I first started making it in the late 1990's. I originally clipped it out of the Taste of Home Magazine. Over the years, it got torn and 1/2 the ingredient list was missing. I am so happy to find it again. We are having country fried steaks tonight for dinner.

Reviewed on Jan. 08, 2010 by k8blujay

I have made this recipe many times for me and my husband (I only use 2 cubed steaks then) and we love it. The gravy is awesome too. When my father in law made chicken fried steaks his way I made this gravy and everyone loved it. Will definitely keep making this recipe again and again and again.

Reviewed on Oct. 27, 2009 by chazmania

this was very easy and good i add a little more spices to gravy and gave it more kick.very good recipe

Reviewed on Oct. 05, 2009 by mommy2princess

This is great warm food for a cool fall day!

Reviewed on Oct. 05, 2009 by FREDAGABLE

I HAVE MADE CHICKEN FRIED STEAK FOR RESTRURANTS, WHEN I WAS A COOK @ A LOCAL ONE IN THE NORTHWEST.

NOTE: WE USE MUCH MORE FLOUR ABOUT 2 CUPS OR MORE. ( BETTER TO TOSS EXCESS FLOUR OR USE IT FOR YOUR GRAVY AS I DO, THAN TO TOSS ENTIRE DINNER)

WE SEASON WITH SALT AND PEPPER TO TASTE, MIX IT WELL. SET ASIDE.

IN AN 8X8 GLASS BAKING DISH. WE BEAT UP 3 EGGS OR MORE AS NEEDED. PLACE THIS IN A 2ND 8X8 PAN.

WE TAKE OUR CUBE STEAKS AND POUND THEM OUT WITH A PIE ROLLER TO GOOD SIZE.

WE FLOUR THEM IN FLOUR MIXTURE AND THEN IN EGG MIXTURE AND DOUBLE DIP THEM WHICH IS REPEATING THIS DIPPING METHOD, ONCE AGAIN.

THEN WE PLACE THEM IN A MEDIUM HIGH HEATED SKILLET, WITH 1/4 OR SO CUP OF OIL. ( MORE IF NEEDED)... COOK TILL GOLDEN BROWN.

THIS METHOD HAS NEVER FAILED ME.

SECRET TO GOOD GRAVY IS: JUST MELT GREASE OR BUTTER OVER "LOW HEAT". (HIGH HEAT WILL CAUSE LUMPS.)

ADD FLOUR (MIXTURE ABOVE NO WASTE THIS WAY) TO MAKE A PASTE....(THIS IS CALLED A RUE)

THEN ADD: ONLY COLD MILK AND STIR WITH A SPATULA TIL THICKENED, OVER MEDIUM HEAT. ADD MORE MILK IF GETTING TOO THICK. STIR CONSTANTLY...

NO LUMPS. ...FOR ME EVER,

"UNLESS YOU HAVE YOUR HEAT TOO HIGH". REMEMBER ALWAYS USE "COLD" LIQUID, AND STIR CONSTANTLY. I GOT THE HIGHEST RATINGS FOR THESE CHICKEN FRIED STEAKS. THIS IS MY SUGGESTIONS FOR CHICKEN FRIED STEAKS.... ALWAYS PERFECT.

Reviewed on Aug. 20, 2009 by greeneyes06

I found this recipe to be difficult. First, I had problems with ingredients, because it seemed like no matter what the recipe called for, it wasn't enough. For example, the water and egg mixture only cover 3 cube steaks instead of all 4. Also, when making the gravy the recipe says to melt the butter, then stir in flour until smooth, but instead of comming out smooth it just clumps up. No matter what I did, I had lumpy gravy, because the flour/butter mixured never fully combined with the milk. After cooking the steaks they ended up with hardly any breading on them b/c there wasn't enough ingredientsto cover them to begin with. After all this, I ended up throwing everything in the garbage, without even taking a bite. Disappointing, I was really looking forward to this recipe.Maybe it's just me, but I think the recipe needs re-working.

Reviewed on Aug. 12, 2008 by lisa53202

This is another family favorite I made many times when our children still lived at home.

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