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Country-Fried Steaks Recipe
Country-Fried Steaks Recipe photo by Taste of Home
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Country-Fried Steaks Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

370 calories: 1 each, 17g fat (6g saturated fat), 84mg cholesterol, 612mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 32g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
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.


Reviews for Country-Fried Steaks

AVERAGE RATING
(31)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (3)
3 Star
 (3)
2 Star
 (1)
1 Star
 (4)
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MY REVIEW
grandmawayne@gmail.com
Reviewed Sep. 15, 2015

"Good but too bland. I make mine very similar except cut steak into 1 1/4" wide strips (finger steaks), sprinkle with garlic powder & steak seasoning like McCormick's, dredge in flour, then egg wash, then flour (no cornmeal). Fry in hot oil 3-5 minutes per side. I generally add more seasoning as I cook them. Make milk gravy & use to dip steak into. YUM!!! Note: these are made with cubed steak which takes very little time to cook."

MY REVIEW
mollycansing
Reviewed Mar. 1, 2015

"we found that the flour and cornmeal mixture wasn't enough to coat 2 cutlets and only makes a small amount of gravy. Needed to increase recipe to fix 2 cutlets. Very good though after all is done."

MY REVIEW
slocook805
Reviewed Feb. 18, 2015

"As written this is bland and the serving is very skimpy. I use 1/2 cup of flour and 6 ounce minimum sized pounded round steaks or pork sirloin steaks. Also add garlic and onion powders to the dredge. It takes about 1 cup of a 50/50 mixture of canola oil and bacon fat to truly fry these up right. For the gravy I use about 1/4 cup of drippings left from frying the steaks with an equal amount of flour seasoned to taste and swap out the 2% milk for half and half and end up with a lot of nice rich comforting gravy because we like our country fried steaks smothered in gravy and also serve mashed potatoes and biscuits along side and they require lots of gravy also."

MY REVIEW
voodoowitch
Reviewed Jan. 18, 2013

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

MY REVIEW
vwgirl9
Reviewed Dec. 4, 2012

"My husband really liked it."

MY REVIEW
cr_1295
Reviewed Dec. 5, 2011

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

MY REVIEW
cr_1295
Reviewed Oct. 29, 2011

"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..."

MY REVIEW
singinslou86
Reviewed Aug. 1, 2010

"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."

MY REVIEW
Candy Foulke
Reviewed Apr. 13, 2010

"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."

MY REVIEW
sreadling
Reviewed Mar. 14, 2010

"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."

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