Southern Style Country Fried Steak with Creamy Gravy
Indulge in the ultimate comfort food with this Southern Style Country Fried Steak recipe. Often referred to as Chicken Fried Steak, this dish features tender cube steaks coated in a perfectly seasoned crispy crust and topped with a luscious homemade creamy gravy. It's a classic dish that brings the warmth and flavors of Southern home cooking to your table, perfect for lunch or any cozy gathering. Serve with creamy mashed potatoes for an unbeatable combination.
6
Servings
N/A
Calories
9
Ingredients
Ingredients
Cube Steaks
1.5 lbs (none)
All-Purpose Flour
1 cup plus 3 tablespoons (divided)
Salt
1.5 teaspoons (divided)
Pepper
1.25 teaspoons (divided)
Paprika
1 teaspoon (none)
Milk
2.5 cups (divided)
Eggs
3 (beaten)
Oil
4 tablespoons (none)
Butter
3 tablespoons (none)
Instructions
1
Prepare your cooking area by placing 1 cup of flour, 1/2 cup milk, and the beaten eggs into three separate shallow bowls.
2
In the bowl containing flour, add and thoroughly mix 1 teaspoon of salt, 1 teaspoon of pepper, and the paprika to create the seasoned flour mixture.
3
Lightly season both sides of the cube steaks with additional salt and pepper to taste.
4
Take each cube steak and submerge it in the milk bowl, ensuring both sides are covered. Follow by dredging it in the seasoned flour mix.
5
Dip the floured steaks into the egg wash, making sure they’re well-coated, then return them to the seasoned flour mix for a second, thorough dredging.
6
Heat 2 tablespoons of oil in a large skillet over medium heat. Fry the cube steaks in batches to prevent overcrowding, cooking each for approximately 4-5 minutes per side until they are golden brown and crispy. Repeat with the remaining steaks. Consider using two skillets simultaneously if you wish to expedite the process.
7
Once the steaks are all cooked, set them aside on a plate lined with paper towels to drain any excess oil.
8
Carefully drain any remaining oil from the pan, leaving about 1 tablespoon. If little oil remains, add enough to make 1 tablespoon combined with the butter you’ll add next.
9
In the same skillet, add enough butter to total about 3 tablespoons with the remaining oil. Melt over low heat.
10
Sprinkle 3 tablespoons of flour into the pan and whisk continuously to form a roux, deglazing the skillet as you go. Let it cook for several minutes, making sure not to let it brown or burn.
11
Gradually incorporate the remaining 2 cups of milk into the roux, stirring or whisking constantly until the mixture starts to boil and thicken into a creamy gravy. Allow it to cook for an additional minute before removing from heat.
12
Plate the Country Fried Steaks and generously ladle the creamy gravy over the top. Serve with mashed potatoes on the side for a classic Southern meal. Consider doubling the gravy recipe if you prefer extra sauce for your potatoes and steaks.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Southern Style Country Fried Steak?
It is a classic comfort food dish consisting of tender cube steaks coated in a seasoned crispy crust and served with a rich, homemade creamy gravy.
What is another name for Country Fried Steak?
This dish is often referred to as Chicken Fried Steak because the breading and frying method is similar to that of fried chicken.
What cut of meat is used in this recipe?
The recipe calls for 1.5 lbs of cube steaks, which are pre-tenderized beef steaks.
How many servings does this recipe make?
This recipe is designed to serve 6 people.
What are the main ingredients for the seasoned flour?
The seasoned flour is made using 1 cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of paprika.
What is the breading process for the steaks?
The steaks are dipped in milk, then seasoned flour, then an egg wash, and finally returned to the seasoned flour for a second dredging.
How many eggs are needed for the egg wash?
The recipe requires 3 beaten eggs for the coating process.
How much milk is used in total?
A total of 2.5 cups of milk is used, divided between the breading station and the gravy.
At what temperature should I fry the steaks?
The steaks should be fried in a large skillet over medium heat.
How long do the steaks take to cook?
The steaks take approximately 4-5 minutes per side until they are golden brown and crispy.
Why should I fry the steaks in batches?
Frying in batches prevents overcrowding the skillet, which ensures the steaks cook evenly and become crispy.
Can I use more than one skillet?
Yes, you can use two skillets simultaneously to expedite the cooking process.
What should I do with the steaks once they are cooked?
Set them aside on a plate lined with paper towels to drain any excess oil.
How do I prepare the skillet for the gravy?
Drain most of the oil, leaving about 1 tablespoon in the pan to combine with the butter.
How much butter is needed for the creamy gravy?
The recipe calls for 3 tablespoons of butter.
What is the first step in making the gravy?
Melt the butter in the skillet over low heat and whisk in 3 tablespoons of flour to form a roux.
How long should the roux cook?
Cook the roux for several minutes, whisking continuously, ensuring it does not brown or burn.
When do I add the milk to the gravy?
Gradually incorporate the remaining 2 cups of milk into the roux once it is prepared.
How do I know the gravy is ready?
The gravy is ready when it starts to boil and thickens into a creamy consistency.
How long do I cook the gravy after it thickens?
Allow the gravy to cook for an additional minute after it thickens before removing it from the heat.
What is a recommended side dish for this steak?
Creamy mashed potatoes are the traditional and recommended side dish for this meal.
Can I make extra gravy?
Yes, the recipe suggests doubling the gravy ingredients if you prefer extra sauce for both the steaks and the potatoes.
What type of flour should I use?
The recipe specifies using all-purpose flour.
What seasonings are added to the steaks themselves?
The cube steaks are lightly seasoned on both sides with salt and pepper before the breading process.
How much oil is used for frying?
The recipe calls for 4 tablespoons of oil for frying.
What is the purpose of deglazing the skillet?
Deglazing the skillet while making the roux helps incorporate the flavorful browned bits from the meat into the gravy.
Is this recipe suitable for lunch?
Yes, it is described as a perfect dish for lunch or any cozy gathering.
What are the primary flavors of this dish?
The dish features savory beef, a seasoned crispy crust, and a rich, buttery, and milky gravy.
Does the recipe use paprika?
Yes, 1 teaspoon of paprika is included in the seasoned flour mix for color and flavor.
Should the gravy be removed from heat immediately?
It should be cooked for one minute after boiling/thickening and then removed from the heat.