- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Country-Fried Steak
"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."
"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."
"used Ritz instead of saltines- burned easily, don't know if that was the cause...also use sawmill instead of mushroom soup"
"Very good. Family liked. Will make again."
"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!"
"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."
"My husband doesn't usually like country-fried steak but he liked this recipe"
"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)."
"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.."
"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."