30 Minutes or Less, Beefiness, Intermediate

Country Fried Steak [Craven Fried Steak]

Country Fried Steak

Country fried steak is a Southern classic. Tenderized steak cutlets are double battered and breaded, the fried until gilt brownish.

drizzling cream gravy over the top of a country fried steak

State fried steak, sometimes known every bit chicken fried steak, is exactly as the name implies. A thin cutting of tenderized beef steak is breaded in flour and seasonings, then fried in the same manner as fried chicken. Nosotros will effigy out a fashion to fry but about everything in the south, y'all.

The Origins of County Fried Steak

Country fried steak is comparable to the Austrian dish Wiener schnitzel, which is prepared by breading and frying a veal cutlet. It is speculated that German and Austrian immigrants that moved to Texas in the 19th century introduced the dish to the region. Over the years a white foam gravy, similar to sausage gravy but without the sausage, was added.

What You'll Need

Crack 2 large eggs into a shallow dish and add ½ a cup of milk and two-iii dashes of hot sauce. Whisk these together until lightly beaten.

And then in a second shallow dish, combine ½ cup of all-purpose flour, ½ teaspoon of paprika, one ½ teaspoons of salt, ½ teaspoon of onion pulverisation and ½ teaspoon of ground black pepper.

Place two cups of vegetable or canola oil in a large skillet, such as a cast iron skillet . Rut the oil over medium high heat. While that's heating, begin coating two pounds of tenderized steak in the milk and flour mixture you just whipped upwardly.

country fried steak ingredients including milk, hot sauce, salt, paprika, cube steak, flour, garlic powder, pepper, cooking oil and two eggs

Double Batter the Cutlet

In order to achieve the crispiest, aureate brown crust possible, we are going to double batter our cutlets. First, glaze both sides of the cutlet in the egg mixture, allowing whatever excess to run off. Immediately identify the cutlets in the flour mixture and toss effectually until both sides are evenly coated.

Repeat the procedure a 2nd time – egg mixture so flour mixture. This prevents the blanket from coming off during the frying process and locks in the moisture in the meat. Plus, is makes the steaks SUPER crispy and crunchy on the outside.

step one coat the steak in egg, step two coat the steak in flour, step three coat the steak in egg wash once again, coat steak a second time in flour

Frying the Steak

You can examination the oil by carefully tossing a small amount of batter in the oil. If it immediately bubbles, the oil is ready. If not, give information technology a few more minutes. You want the beefiness cutlets to offset frying the second information technology hits the hot oil.

frying breaded steak in a frying pan

While the first side is frying, spoon some of the hot grease over the top of the second side to requite it a caput start. Fry until the cutlet is crispy and aureate brown, well-nigh 1-ii minutes, depending on how thick your cutlets are. Then flip and fry on the 2d side until brown and the steak is cooked through, approximately one more minute. Immediately transfer the fried cutlets to a paper towel lined plate to blot whatsoever excess grease.

Making the Gravy

The gravy is optional, of course, though some might disagree with me.  Discard all but three tablespoons of the cooking grease. Bring the grease back up to heat, the reduce the heat to medium-depression. Add 1-ii tablespoons of all-purpose flour. Whisk until there are no lumps and the mixture is smooth. Slow pour in one cup of milk, whisking constantly. Remove the pan from the heat in one case the gravy has reached your desired consistency. If information technology gets too thick, just sparse it out with a trivial milk. Flavour with table salt and basis blackness pepper to your preference. Serve warm drizzled over the hot land fried steak.

step one add flour to hot oil, step two add milk, step three whisk the milk until smooth, step four finished gravy

How to Shop Country Fried Steak

Wrap any cooled leftover steaks first in a paper towel to absorb any moisture, then with a layer of plastic wrap. The steaks tin be stored in the fridge for 3-5 days, in the freezer for up to a month. To reheat, identify the steaks in a baking pan in a 350-degree oven and bake until heated through, about 10-15 minutes.

country fried steak with cream gravy on a blue and green floral plate with peas, roasted potatoes and rolls

What to Serve with Country Fried Steak:

  • Fried Okra
  • Southern Dark-green Beans with Ham and Potatoes
  • Ham And Corn Goulash With Cream Cheese
  • Southern Hush Puppies
  • Cheesy Mashed Spud Goulash

Country Fried Steak [Chicken Fried Steak]

Country fried steak is a Southern classic. Tenderized steak cutlets are double battered and breaded, the fried until golden dark-brown.

Form Entree, Main Courses

Cuisine American, Southern

Prep Time 0 minutes

Cook Time 2 minutes

Servings 4 people

Calories 801 kcal

For the steak:

  • two large eggs lightly beaten
  • ½ cup milk
  • ii-3 dashes hot sauce
  • ½ cup all-purpose flour
  • ½ teaspoon paprika
  • ane ½ teaspoons salt
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ii cups oil for frying
  • 2 pounds beefiness cubed steak

For the gravy:

  • iii tablespoons grease
  • 1-2 tablespoons all-purpose flour
  • 1-1 ½ cups milk
  • Salt and pepper to taste

For the steaks:

  • Combine the eggs, milk and hot sauce in a shallow dish.

  • Combine flour paprika, salt, onion powder and black pepper in a 2d shallow dish.

  • Begin to heat the cooking oil in a large skillet over medium high rut.

  • While the oil is heating coat the cubed steak in the egg mixture.

  • Next, dredge the steak in the flour mixture until it is evenly coated.

  • Repeat the process, coating in eggs and then dredging in flour a 2d fourth dimension.

  • Working in batches, advisedly place the coated steak in the hot oil. Cook for 1-two minutes.

  • Flip and go on frying for 1 minute until the steak is cooked through and the coating is golden brownish.

  • Bleed on paper towels to absorb and excess grease.

For the gravy:

  • Reserve three tablespoons of the cooking grease. Bring the grease dorsum to rut, so reduce the meat to medium low.

  • Whisk in 1-2 tablespoons of the flour. Continue to whisk until the mixture is shine and free of lumps.

  • Slowly add the milk, whisking constantly. As the mixture cooks it will start to thicken. Equally soon every bit it reaches your desired thickness, remove it from the heat. If the gravy becomes too thick, add additional milk to sparse it out.

  • Serve warm drizzled over the hot steaks.

Wrap whatever cooled leftover steaks first in a newspaper towel to blot whatever moisture, so with a layer of plastic wrap. The steaks can be stored in the fridge for three-5 days, in the freezer for up to a month. To reheat, identify the steaks in a baking pan in a 350-degree oven and broil until heated through, near 10-15 minutes.

Serving: one cutlet | Calories: 801 kcal | Carbohydrates: 48 g | Protein: 55 k | Fatty: 42 1000 | Saturated Fat: 13 grand | Trans Fatty: 1.iv k | Cholesterol: 181 mg | Sodium: 871 mg | Potassium: 1006 mg | Fiber: 1.4 1000 | Sugar: iii.one g