Makeover Country-Fried Steak Recipe
Makeover Country-Fried Steak Recipe photo by Taste of Home

Makeover Country-Fried Steak Recipe

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A healthier country-fried steak? Sounds like an oxymoron, but it’s not. This comforting dish keeps its delicious classic flavors while losing over half the fat. Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
Healthy Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 1 beef top round steak (1 pound)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon onion powder
  • 1/2 cup buttermilk
  • 3/4 cup plus 4-1/2 teaspoons all-purpose flour, divided
  • 1 tablespoon canola oil
  • 4-1/2 teaspoons butter
  • 1 cup 2% milk

Nutritional Facts

1 steak with 1/4 cup gravy equals 318 calories, 13 g fat (5 g saturated fat), 80 mg cholesterol, 410 mg sodium, 19 g carbohydrate, 1 g fiber, 30 g protein.


  1. Cut steak into four serving-size pieces; pound to 1/4-in. thickness. Combine the salt, 1/4 teaspoon garlic powder, 1/4 teaspoon pepper and onion powder; sprinkle over steaks.
  2. Place buttermilk and 3/4 cup flour in separate shallow bowls. Dip steaks in buttermilk, then flour.
  3. In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until meat is no longer pink. Remove and keep warm.
  4. In a small saucepan, melt butter. Stir in remaining flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in remaining garlic powder and pepper. Serve with steak. Yield: 4 servings.
Originally published as Makeover Country-Fried Steak in Healthy Cooking February/March 2010, p21

Full-Bodied Red Wine

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

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Reviewed Nov. 16, 2013

"Will be making this again!"

Reviewed Dec. 4, 2011

"I make this about once a month. I wish I could get the coating to stay on the meat better."

Reviewed Mar. 29, 2010

"I rated this three stars b/c I think it would be better with cube steak. The gravy was good though!"

Reviewed Feb. 16, 2010

"My husband and I both love country fried steak. This recipe was delicious and easy and is now one of our favorites."

Reviewed Jan. 27, 2010

"I will use cube steak next time, breading didn't stay on meat but there is a trick to how and gravy was wonderful, just make sure you get all the lumps out or it won't taste good! I learned how to make gravy years ago, pretty easy. Very tasty recipe!"

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