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Country-Fried Steaks

 Country-Fried Steaks
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • Meanwhile, for gravy, melt butter in a small saucepan; stir in flour

2 of 2

Country-Fried Steaks (continued)

Directions (continued)

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