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Country-Fried Steak Recipe

Country-Fried Steak 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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.

Reviews for Country-Fried Steak

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Reviewed Mar. 22, 2014

"Overall, it was pretty good. However, I found the instructions a bit confusing. The list of ingredients list both milk and buttermilk, but the instructions only refer to "milk". Also, cracker crumbs are listed in ingredients, but instructions refer to "bread" crumbs. I an a novice in the kitchen and need specific instructions. I much prefer recipes that have ingredients divided when there are two parts, meat and gravy. I ended up using just milk for both parts and bread crumbs. It was pretty good, but was hoping it would be as good as Cracker Barrel."

Reviewed Sep. 16, 2013

"This has fast become a family favourite. It's quick and easy, inexpensive and absolutely delicious! I usually add a bit of spice or other seasoning to the flour and the crumbs, just for a bit of kick. We serve it with rice as it goes well with the mushroom soup gravy."

Reviewed Feb. 8, 2013

"used Ritz instead of saltines- burned easily, don't know if that was the cause...also use sawmill instead of mushroom soup"

Reviewed May. 20, 2012

"Very good. Family liked. Will make again."

Reviewed Feb. 17, 2012

"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 Jan. 30, 2012

"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 Jun. 16, 2011

"My husband doesn't usually like country-fried steak but he liked this recipe"

Reviewed May. 27, 2011

"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 Apr. 15, 2011

"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 Jan. 15, 2011

"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 Nov. 3, 2010

"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 Feb. 28, 2010

"The whole family gobbled the whole batch up & I doubled the recipe. Definately a crowd pleaser!"

Reviewed Dec. 31, 2009

"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 Jun. 16, 2009

"love this recipe, instead of crackers sometimes i subsitute potato flakes and parmesan cheese"

Reviewed May. 30, 2009

"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 May. 16, 2008

"bread crumbs are not in the ingredients list!"

Reviewed Apr. 23, 2008

"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 Apr. 22, 2008

"Do you use the buttermilk for dredging or in the gravy? The directions are not clear which milk to use where."

Reviewed Jan. 29, 2008

"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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Wine Pairings

Full-Bodied Red Wine

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