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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
This recipe is:
Contest Winning
Quick
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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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!
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