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Country-Fried Steak

Country Fried Steak is a favorite of field editor Betty Claycomb and her husband, Harold, who live in Alverton, Pennsylvania. "This down-home main dish is simple to make and so delicious!" Betty assures.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup buttermilk
  • 1 cup crushed saltines
  • 4 cubed steaks (1 pound)
  • 3 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
  • 1 cup whole milk

Directions

  • In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs.
  • In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.
Nutrition Facts
1 each: 469 calories, 22g fat (6g saturated fat), 77mg cholesterol, 1134mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 34g protein.

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Reviews

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Average Rating:
  • tlbdlb4evr
    Mar 22, 2014

    Overall, it was pretty good. However, I found the instructions a bit confusing. The list of ingredients list both milk and buttermilk, but the instructions only refer to "milk". Also, cracker crumbs are listed in ingredients, but instructions refer to "bread" crumbs. I an a novice in the kitchen and need specific instructions. I much prefer recipes that have ingredients divided when there are two parts, meat and gravy. I ended up using just milk for both parts and bread crumbs. It was pretty good, but was hoping it would be as good as Cracker Barrel.

  • tyenella
    Sep 16, 2013

    This has fast become a family favourite. It's quick and easy, inexpensive and absolutely delicious! I usually add a bit of spice or other seasoning to the flour and the crumbs, just for a bit of kick. We serve it with rice as it goes well with the mushroom soup gravy.

  • whitelion82
    Feb 8, 2013

    used Ritz instead of saltines- burned easily, don't know if that was the cause...also use sawmill instead of mushroom soup

  • kshea
    May 20, 2012

    Very good. Family liked. Will make again.

  • kelleycb
    Feb 17, 2012

    The flavor of this was awesome. I have never made country fried steak before so I ended up losing the breading in the pan, but I think that was a rookie mistake, probably had a lot to do with the saltines not being small enough. I just scraped it out before I made the gravy and put it on top of the steaks. I used the milk I'd put the steaks in as the milk for the gravy since I was mixing it up in a hot pan. I made it with the Dilly Mashed Potatoes (minus the dill) and the gravy on everything was just delicious!

  • pdleach
    Jan 30, 2012

    this was my first time ever making country fried steak so i was nervous it wouldnt come out right, because i like a lot of seasoning i add a little bit of cavenders greek seasoning to the flour salt and pepper and it tasted great, i also added a little flour to the cream of mushroom soup and buttermilk gravy and it added a great texture to it. needless to say it was a huge hit in my house.

  • jrharrington64
    Jun 16, 2011

    My husband doesn't usually like country-fried steak but he liked this recipe

  • cheriwinkle
    May 27, 2011

    As Don_OH indicates...use the buttermilk for the dredging. Dry bread crumbs would be interchangeable with cracker crumbs. And I think it is obviously 4 lbs. TOTAL cube steak (which would make 1 lb. each).

  • AshleySyl
    Apr 15, 2011

    Fabulous! I love the saltine crumb coating, it makes for a light and flaky crust. I made my own white gravy but everything else was awesome!! Boyfriend loved it..

  • Vabbb
    Jan 15, 2011

    This recipe is really good and inexpensive too. I usually don't like chicken fried steak, but I did like this. One suggestion though: dry the meat using paper towels before you bread it, or the breading falls off! We will keep this recipe in our normal rotation.