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Makeover Country-Fried Steak Recipe

Makeover Country-Fried Steak Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 318 calories, 13g fat (5g saturated fat), 80mg cholesterol, 410mg sodium, 19g carbohydrate (4g sugars, 1g fiber), 30g protein.

Reviews for Makeover Country-Fried Steak

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zookeeperk User ID: 819663 120680
Reviewed Nov. 16, 2013

"Will be making this again!"

crysmitchell User ID: 5044355 106408
Reviewed Dec. 4, 2011

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

mjlouk User ID: 1712085 117412
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!"

texasrose78 User ID: 2783703 170361
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."

salania User ID: 3686534 128342
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!"

freddian User ID: 1894945 188364
Reviewed Jan. 24, 2010

"I cut the recipe to two servings. I had trouble getting the breading to stick to the meat. It wound up stuck to the pan. The gravy was good."

kjdunphy User ID: 3688199 175345
Reviewed Jan. 23, 2010

"The steak was very good - the gravy didn't work for me tho. Got to try that again..."

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Wine Pairings

Full-Bodied Red Wine

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