Country-Fried Steaks Recipe
- 5 tablespoons all-purpose flour, divided
- 1/4 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 beef cube steaks (4 ounces each)
- 1 large egg white
- 1 teaspoon water
- 2 tablespoons canola oil, divided
- 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
- 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.
1 each: 370 calories, 17g fat (6g saturated fat), 84mg cholesterol, 612mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 32g protein.
Reviews for Country-Fried Steaks
"You need to add garlic powder and paprika to the flour, also a pinch or two of backing soda give the breading an extra crunch. Also use left over flour mixture and evaporated milk instead of regular milk. I have been making this for years, and it is one of my all time favorites."
"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."
"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."
"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."
"Bland and pretty much awful. Not how I was hoping they would turn out."
"My husband really liked it."
"Didn't really turn out the way I had hoped :( Kind of disappointed with this recipe"
"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..."
"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."
"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."
"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."
"I have made this recipe many times for me and my husband (I only use 2 cubed steaks then) and we love it. The gravy is awesome too. When my father in law made chicken fried steaks his way I made this gravy and everyone loved it. Will definitely keep making this recipe again and again and again."
"this was very easy and good i add a little more spices to gravy and gave it more kick.very good recipe"
"This is great warm food for a cool fall day!"
"I HAVE MADE chicken FRIED STEAK FOR RESTRURANTS, WHEN I WAS A COOK @ A LOCAL ONE IN THE NORTHWEST.NOTE: WE USE MUCH MORE FLOUR ABOUT 2 CUPS OR MORE. ( BETTER TO TOSS EXCESS FLOUR OR USE IT FOR YOUR GRAVY AS I DO, THAN TO TOSS ENTIRE dinner)WE SEASON WITH SALT AND PEPPER TO TASTE, MIX IT WELL. SET ASIDE.IN AN 8X8 GLASS baking DISH. WE BEAT UP 3 EGGS OR MORE AS NEEDED. PLACE THIS IN A 2ND 8X8 PAN.WE TAKE OUR CUBE STEAKS AND POUND THEM OUT WITH A pie ROLLER TO GOOD SIZE.WE FLOUR THEM IN FLOUR MIXTURE AND THEN IN EGG MIXTURE AND DOUBLE DIP THEM WHICH IS REPEATING THIS DIPPING METHOD, ONCE AGAIN.THEN WE PLACE THEM IN A MEDIUM HIGH HEATED SKILLET, WITH 1/4 OR SO CUP OF OIL. ( MORE IF NEEDED)... COOK TILL GOLDEN BROWN.THIS METHOD HAS NEVER FAILED ME.SECRET TO GOOD GRAVY IS: JUST MELT GREASE OR BUTTER OVER "LOW HEAT". (HIGH HEAT WILL CAUSE LUMPS.)ADD FLOUR (MIXTURE ABOVE NO WASTE THIS WAY) TO MAKE A PASTE....(THIS IS CALLED A RUE)THEN ADD: ONLY COLD MILK AND STIR WITH A SPATULA TIL THICKENED, OVER MEDIUM HEAT. ADD MORE MILK IF GETTING TOO THICK. STIR CONSTANTLY...NO LUMPS. ...FOR ME EVER,"UNLESS YOU HAVE YOUR HEAT TOO HIGH". REMEMBER ALWAYS USE "COLD" LIQUID, AND STIR CONSTANTLY. I GOT THE HIGHEST RATINGS FOR THESE chicken FRIED STEAKS. THIS IS MY SUGGESTIONS FOR chicken FRIED STEAKS.... ALWAYS PERFECT."
"I found this recipe to be difficult. First, I had problems with ingredients, because it seemed like no matter what the recipe called for, it wasn't enough. For example, the water and egg mixture only cover 3 cube steaks instead of all 4. Also, when making the gravy the recipe says to melt the butter, then stir in flour until smooth, but instead of comming out smooth it just clumps up. No matter what I did, I had lumpy gravy, because the flour/butter mixured never fully combined with the milk. After cooking the steaks they ended up with hardly any breading on them b/c there wasn't enough ingredientsto cover them to begin with. After all this, I ended up throwing everything in the garbage, without even taking a bite. Disappointing, I was really looking forward to this recipe.Maybe it's just me, but I think the recipe needs re-working."
"This is another family favorite I made many times when our children still lived at home."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.