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Country-Fried Steak

 Country-Fried Steak
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.
4 ServingsPrep/Total Time: 20 min.


  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup buttermilk
  • 1 cup crushed saltines
  • 4 beef cubed steaks (4 pounds each)
  • 3 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
  • 1 cup milk


  • Place milk and bread crumbs in separate shallow bowls. In another
  • shallow bowl, combine flour, salt and pepper. Coat beef with flour
  • mixture, then dip in milk and roll in crumbs.
  • In a large skillet over medium-high heat, cook steaks in oil for 2-3
  • minutes on each side or until golden and no longer pink. Remove and
  • keep warm. Add soup and milk to skillet; bring to a boil, stirring
  • to loosen browned bits from pan. Serve gravy with steaks. Yield: 4
  • servings.
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.

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Country-Fried Steak (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.