I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.
I have never used a "recipe" for this dish in my life, as I learned to cook in my gmas Southern kitchen, but this is how I have always done itOne change I did make from Mamaws gravy was to use half milk and half chicken broth. It wont taste like chicken gravy but it will have a bit more richness. This is the only way I make milk or cream gravy anymore.Another reviewer said to make sure your grease is hot enough and that is wonderful advice. Frying at too low a temp is a common error.
I was soooo happy with this recipe. I did change it a little but it was delicous.. I browned the meat in 1 stick of margarine and 2 tablespoons of Extra virgin olive oil instead of Lard. I also cooked it a little longer than what called for so coating was crispier. The gravy was scrumptious and my boyfriend said he would love for me to make this again.. thans for the recipe
I made this for dinner a few nights ago and we thought it was pretty darn good. It was my first attempt at country fried steak and I think I did a pretty good job, even though I did change the recipe a little bit. I used buttermilk and one egg and I seasoned the flour more than the recipe called for (with garlic powder, salt, pepper and paprika). After dredging in the milk and flour, I let the steaks sit for about 20 minutes, then I heated canola oil (instead of lard) to cook the steaks in (I also used a cast iron skillet). The only other change I made was to the gravy. I doubled the sauce for starters...heres what I did. After frying the steak, I poured the oil out of the pan, but reserved 1/4 cup and added it back to the pan. I then whisked in 4 Tbsp of the flour which Id used for dredging - cooked that a little to cook out the "floury" taste. Then I added 1 cup of 1% milk and 1 cup of whole milk, then I seasoned with about 1 Tbsp of fresh crushed peppercorns and about 1/2 - 1 tsp of salt. I think the amount of peppercorns was a bit too much, (I would use probably 2 tsp next time). It was still very good and I will likely make this dish again. The gravy was fantastic and I intend to make it for fried chicken as well.
Very good comfort-style food. Fried steak in butter, seasoned (simple salt and pepper with a touch of paprika) coating was nice and crusty and I had no problem with it adhering. Doubled the sauce. Removed steak from the pan onto a warmed plate, added a gob of butter, melted, and an equal amount of flour. Whisked flour into butter to cook out the raw flour taste, (a couple of minutes) and SLOWLY add the milk. Flour will seize into an unappetizing ball, but dont despair. Keep whisking and slowly adding milk and eventually the mass will soften and loosen to a wonderful gravy. By doing it this way youll have a gravy thats thickened to your preference. Salt & pepper to taste.
This is a family favorite. Lots of pepper is a MUST I do sometimes add 1/8 to 1/4 tsp of garlic powder or sometimes a little minced garlic (my Moms secret ;)) and ALWAYS double the gravy as we like lots of gravy for both the top of the meat and for mashed potatoes. Also fantastic over plain sliced bread too A real southern cookin favorite. I always use my cast iron skillet for this dish, it just seems to taste better and always come out perfect that way for some reason.For those who cant get the batter to stick, the cooking oil must be HOT when you add the piece of breaded meat.
Very easy and delicious. Instead of making the gravy, I used McCormick Country Gravy mix and added a little pepper. It was great.
Great recipe. Its kinda common sense...but I couldnt find a recipe for country fried steak in any of my recipe books. I used venison cubed steak and the flavor was tremendous. Thanks for the life saver
I have BAD-=- BAD Luck with Gravy.. But this time it turned out great. Everyone was shocked that I was able to do it Thanks for this recipe Im going to use it ---ALWAYS
Awesome
M 12-y-o daughters favorite Cube steak can be chewy so have the butcher at the grocery store run it through the tenderizer a 2nd time for you ... it does make a difference. And since my family is from the south, I grew up with this recipe save one modification: my mom fried it in bacon drippings, a little more flavorful than lard.
This is a classic recipe, try this though: I have cooked this dish all of my life and mine rocks big time. So does this recipe, but here are ways to make this a bit simpler. First, ditch the eggs, you do not need them, and nor do you need to dredge the steaks in flour 2xs. Salt and pepper your steaks (thinner the better when buying) and dredge them in flour once. Wait for oil (crisco, veg, canola, peanut...peanut fries the best) to get hot, cook on 6, or just over the half way mark on your stove. Cook on high, burn your oil. If the oil starts smoking, your burning it. Burned oil will make your food taste discusting, if you are burning, turn pot off, pour off oil, wash, start over. Cook steaks as directed (can also be a great recipe for fried chicken). This gravy aka sawmill gravy, or country or milk gravy, is an art. You kinda have to hold your mouth right, and there are no true measurements. If you think the gravy is bland, add salt and pepper. Do not cook this recipe and try and be healthy about it, this is a backwoods, southern, fattening, comfort meal Add lots of salt Eat with mashed potatoes This is not for you if you are on a diet or are even watching your weight. And cook more than 4 pieces if you are going to go through all the trouble.
Likestocook, youve just reaffirmed that "simple" is often the best - thanks for this recipe Had the crust been about twice as thick and a little crispier, it would have been 5-star material for sure. (Yhe lard was good and hot and the steaks were done just as the coating started to brown, so the lack of crispiness wasnt due to cold lard.) The amount of gravy was fine for the steaks, but I had to double it to have enough for the steaks and the veggies, too. All in all, a good, easy and tasty recipe.
Delicious I tried making Country Fried Steak many times in the past using different recipes and it never came out good so I figured Id give up till I seen this recipe and tried it. My whole family loved it It was a bit too peppery for us, but, I will definately make it again using less pepper. I also used shortening instead of lard. The breading was nice and crisp and didnt stick to my pan.(Note: be sure to use a cast iron fry pan for best results). Also dont overcook the gravy or it will get too thick, if this happens, add extra milk to thin it out.
Tasted good with minor additions. Added garlic powder and paprika to the flour mixture. Used canola oil in place of lard. I also let my steaks sit for about 10 minutes before frying to try and keep the breading on. My family really liked the gravy, especially with mashed potatoes. Some of my steaks were a little tough, so next time I will cook them in the crockpot.
A heavy meal, but very tasty. One trick my mom taught me was to put the steaks, after youve fried them, in a covered casserole dish in the oven at 300 or so while you finish up the rest of dinner. It makes the breading not quite as crispy, but it keeps the steaks warm and it makes the meat more tender.
This recipe is a keeper, my husband loved it. I will cut back on the pepper next time, that is just personal preference
Im always thrilled to find one of the good, old-fashioned family recipes. This one is wonderful Thanks for a great recipe.
I liked this recipe very much...the breading on the steak made a crispy, thick & tasty coating. The gravy was good too; I would cut back on the pepper a bit, but it was still tasty. A good, down-home meal.
Im from the south and this recipe is about as authentic as they come. It was easy, the gravy was thick and peppery with a wonderful taste. My daughter loved it Ill definetely be making this one again. Thanks for submitting this recipe.
Great recipe, but this is the recipe for chicken fried steak not country fried steak. Chicken fried steak is southwestern. Country fried steak is southern. The big difference is that country fried steak is cooked along with the gravy.
This was really good eating My kids and wife enjoyed every bite Thanks again and everyone has to give this a try
Cant say we really liked this recipe. For some reason seemed real greasy and left us all with heartburn the rest of the evening =/
YUM This was my first real success when it comes to frying meat. Ive tried to make this on my own before with no luck. I think the one thing that really made a huge difference for me was that in another CFS recipe I read to make sure to have your oil or lard at 365 degrees. So I made sure to have it hot enough and had no problem at all with getting the breading to stick. The only changes I made were using "minute steak" which I believe is just way tenderized cube steak anyway. I also used oil instead of lard. As far as seasonings I added lawrys and thats it besides the S&P. I dreged the meat in flour the first time and let it sit in the fridge while for about 15 minutes, then I went ahead and followed the rest of the recipe. Let me tell you I was actually giddy when I put this meat onto the plate because it looked so awesome. I kept thinking since it looked so perfect it would probably taste bad but not so,it tasted as good as it looked. The gravy even turned out too. I would have preferred to have the regular white country type of gravy that you get at a restaurant but this tasted good still. I guess it just wouldve looked even nicer with the whiter gravy instead of a more brown color. Thats really nothing to complain about though because this was so good. When I took it to the table my three year old exclaimed "It looks like truck stop meat" Believe it or not I took that as a compliment because it really did look like restaurant food and tasted even better
I used 2 TBL butter and 1TBL canola oil instead of lard, plus lots more pepper - we like it spicy. It was excellent- I made it without changes the first time and this way was just a bit better.
Super delicious Very simple recipe but maybe that is what makes it so great I would definitely suggest to chill the steaks, after coating, for about 1-2 hours to let the coating stick. Otherwise, they seem to just fall apart.
I make this sometimes using pork sirloin and its incredible but either beef or pork I use about a 6 oz cut of meat which I pound and tenderize, this makes for a big satisfying steak. Instead of plain lard I use bacon fat, always have always will. You can season the meat and dredge with whatever you like in the way of spices. I keep mine fairly simple. Salt, lots of black pepper a bit of garlic powder, onion powder and fresh thyme leaves to taste added to the gravy. Like another reviewer stated, I triple the amount of gravy because we have mashed potatoes and biscuits with ours and we like a lot of gravy. Before adding the flour to the fat in the pan I add some minced fresh onion and saute for a minute or so. Some people complained that it was not health food. Its not supposed to be, its supposed to good down home comforting country cooking which it is. I dont make this weekly but we have it several times during the year and company and family love it. Its ok to treat yourself to an indulgence once in a while.
I make this recipe at home only I add poultry seasoning to the flour for a more "chicken fried steak" flavor. I use bacon fat for the gravy instead of lard this brings out the flavor of the steak.
Absolutely delicious and very filling My husband is from the south and he told me the gravy was just like his dad used to make (which Ive never been successful at making homemade gravy before). There were no leftovers
Loved this. As an admitted non-fryer, even I didnt mess this up Ive experimented with several different techniques and found that seasoning the meat first, then dredging in the seasoned flour makes for a very flavorful bite I season the meat with my "house seasoning" which is salt, pepper, garlic powder, and onion powder. Then, season the flour as the recipe states. Also, the reviewer that recommended butter instead of lard was spot on This is indulgent comfort food at its finest
This recipe is awesome. Much loved by my entire family of 6 (Im the only female lol). I couldnt find cube steak at the market when I decided to make it so used some cuts of round steak. Still was great. I spiced up the coating with a the salt & pepper but added some garlic and chives from my garden. Served with garlic mushrooms and cream cheese & onion mashed potatoes. Very good
Very very good and simplistic recipe for cube steak. I have to admit that I was a little worried about the taste of them from the cooks picture though....
First time I ever made country fried steak and it was great. Love the gravy and I even had compliments from my son who ate his steak without the gravy.
This was a very good recipe. The only changes I made were to use canola oil instead of lard (which I dont keep in the house) and to use my electric skillet set to 340 instead of cast iron. Served with mashed potatoes and green beans. Will definitely make again.
Nine times out of ten simple is better. This isnt unnecessarily complicated like so many other recipes and it tastes every bit as good. I dont understand the people who are saying the gravy is difficult and takes a long time. I didnt think it was any different than any other gravy, it was done in five minutes. I did fry it in olive oil and butter because I dont like lard. Tips for keeping the batter on: Let the meat sit until its not very cold. Let it sit for a few minutes after the first time in the flour. Let it sit for a few more minutes while your oil heats. The MOST important factors are: 1. Your oil needs to be HOT, really, really hot. 2. Leave it be. Set the meat in the oil, set a timer, and dont bother it. If youre picking it up over and over, the batter will fall off. Very good, will make again.
Wow, finally a way to cook tender cube steak. Bit of a mess to clean up, but worth it. I followed the directions exactly (used solid Crisco for my lard) and the meat came out wonderful Served the gravy over rice. Easy enough for me :) --- a definite keeper. Thanks
This was really, really good. I could only rate it a 4 because I think the flour coating could have used salt... other than that it was fantastic. It will definately be made again
This is the best recipe My family loves it (even my 7 and 4 year olds) It is very easy
I looked this up because it had been so long since I made this dish. I loved it in college and my family loves it now. The only change I made was that I caramelized onions in the oil before frying the meat. Then I put the meat in to fry and finish cooking. I turn down the heat, put the onions on the bottom, then put the meat on top. I make the gravy and pour it over all and simmer it until it is tender enough to cut with a fork. I remove the onions before serving.
A great southern chicken-fried steak. Being from Texas, its hard to find chicken-fried steak recipes that even come close to what we can get at local restaurants, but this one is a winner Ill salt the meat a little better the next time, because mine was blander than we like. I had a little difficulty w/ the gravy because I thought there needed to be much more than what the recipe made. (Again, thats probably a southern thing... we like our gravy LOL) I added more milk to make more gravy and should have also salted and peppered it better. But, all in all, its one of the best "real" chicken-fried steak recipes Ive ever made and Ill definitely keep using it. My hubby enjoyed it
Very good recipe & great comfort food I add 2 chicken bouillon cubes & the rest of the seasoned evap milk (plus the rest of the can if necessary) to the milk gravy for extra flavor, otherwise it tastes a bit flat to me for some reason. I also double dredge in seasoned flour instead of plain & seasoned (I find 1 c. is enough for 6 steaks with just enough leftover for the gravy) I really like that the coating actually sticks to the steak, not to my cast iron pan, in this recipe.
I am no stranger to country cooking but I have never made cube steak quite like this before. It was absolutely awesome and I will make it again for sure I have a ton of deer cube steak frozen so I used that instead. To the flour I added 2T wheat germ (to lessen my guilt) and 1T canned bread crumbs. Following other members advice, I made sure the steaks were really cold and the oil (I was not about to use lard Canola oil worked just fine.) was really hot. Perfectly crispy I put the finished steaks in a 250 degree oven to stay warm while I made way too much gravy. The key is keeping the ratio of fat to flour 1:1 and constantly stirring in the slowly added milk. You gotta add the salt and pepper to this or it will taste like greasy flour. Also I did a very light sprinkling of cayenne on the steaks before dredging and added 2T whipping cream to the egg wash. Not a meal for every week since its so loaded in fat and calories but a very yummy treat to indulge in. Its a Southern thing, I guess. :)
What I have done to keep my seasoned flour on the steak is after I dredge the meat through the flour mixture (I use Kentucky Kernel instead of flour) I then let it set for a few minutesabout 5, before placing it in a HOT pan. his way the flour is well adhered to the meat and stays put.
Ive never tried making anything like this before and it turned out perfect. Meat was tender and flavorful and breading was nice. I made the following changes: 1-I threw some minced garlic, salt, and pepper on 2 flap steaks and pounded them with a mallot under they were flat, which I think eliminated any chance of them being too chewy and bland. I also added a couple tsp of milk to the egg wash. 2- I sauteed some minced garlic with a few chopped mushrooms, simmered them in a bit chicken broth, and added about half the mixture to the gravy to give it a hint of mushroomy taste (I love mushrooms). I added the rest to some mashed potatoes. 3- I added a few bread crumbs to the flour.I dont think you can screw this up as long as you pound the meat and use hot oil. cooking time was perfect. Also, instead of lard, I used veg. oil with a a bit of margarine.
My guys LOVED this The only thing that I did differently was, I added 1/4 tsp of thyme to the gravy. Cannot wait to serve this again
Delicious and easy I used 1/2 cup safflower oil instead of the shortening and added a dash of worcestershire to the gravy. I also used top round steak instead of cube steak because thats what I had on hand. It was very tender and my husband told me he felt like his granny had just cooked him dinner. Thanks for the great recipe, its a keeper
I have encountered the issue with the batter separating from the meat in other recipes as well. Someone else suggested making sure the oil is very hot; that is a great idea. Id add that you should make sure the meat you are breading (meat, chicken. portk, etc.) is patted dry before breading. This allows the initial flour dip to take hold on the protein.
I skipped the eggs in this and just dipped in the flour, adding paprika with salt and pepper to it; I used vegetable oil to fry the steaks. I also added a bit of paprika and a dash of rubbed sage and more salt and pepper to my milk gravy Delicious
The only modification that I made was to the flour mixture, which I added garlic powder and pepper and some salt. It was more tasty that way...Great recipe It was easy, fast and delicious. Fantastic, thank you
This turned out great Ive made country fried steak for years but just doing it however. Its nice to actually have a recipe to go by. Thank you for the tip on making sure the oil is hot too, that really makes a difference and a lesson I will take with me forever
This was my first ever attempt at chicken fried steak and it turned out great. Used seasoned salt in the dredging flour and then I salted and peppered the meat before dipping in flour and egg stuff. My gravy turned out too thick, but that was my fault, I should have added more milk. Will make again
I made this for dinner tonight and my fiance and I both loved it. The gravy was "just like mom used to make" I didnt have any lard on hand so I subd bacon grease. The added flavor was so tasty. I served it with buttery smashed potatoes, sweet corn and (of course) biscuits.
Yum this was fantastic, I love country fried steak, but have never tried to make it I did season my flour with some garlic powder, onion powder, paprika and meat tenderizer, therefore eliminating the salt in this recipe, as the tenderizer has plenty. Also we used venison cube steaks as we already had them in the freezer. The steaks were tender and flavorful. Beacuse we used vension we did not feel too guilty about frying them. Besure to have your oil nice and hot Yummmmmm
I made this tonight for dinner but I used a round steak and tenderized it. It was delicious.
This is exactly the recipe that I use and my family has used for ages. Because I am from the South (Alabama), I love this recipe even with its simplicity and lack of robust flavor. People who like spices should try adding cayenne pepper and garlic powder for something extra. Me? Ill stick with the homestyle method. Thanks
My wife and I made this yesterday morning and it turned out great. We used Vegetable Shortening instead of lard, and cooked it on cast iron. Instead of measuring out the left-over fat for the gravy, I just left it in the pan and eye-balled the rest. A tip for making the gravy, especially if youre using cast iron: Turn down the heat and add as much milk at a time as you can, because the cast iron gets so hot it will evaporate the milk extremely fast unless you can cool it down. Also, use a wire whisk to constantly stir the gravy and break the chunks apart -- whisks always work great for gravy-making. Ours turned out a little on the thick side, but it tasted great. Another tip: if your gravy tastes bland and floury, just add more salt and keep it on the heat a tad longer. Gravy without salt will always taste funny. Great tasting and easy recipe
Its funny reading reviews of this recipe and seeing people say how heavy it is and that its too bland. Thats pretty much the definition of chicken fried steak. It is old time country cooking and black pepper is the only seasoning. I use bacon grease instead of lard for the cooking fat because I always have that on hand. We dont have very often because you can feel your arteries clogging with every bite But it would really lose something if you tried to "lighten" it or spice it to make it something it isnt.
Very good......I used olive oil instead of the lard as that is what I had on hand and as another reviewer quoted used 1/2 cup milk with 1/2 cup chicken broth......my only complaint is there was NOT enough gravy, so I would STRONGLY suggest doubling it, especially if you are serving mashed potatoes with this recipe
I used to cook supper for my wife during the week when she came home from work to make sure her ailing father had something to eat. I consider myself to be a beginner at cooking. As long as you follow the recipe,(and I love All Recipes), one should be able to survive. I fixed this recipe to a tee and my wife and I loved it. Needless to say it was very tender and I will be making this again. Thanks, LIKESTOCOOK,...Tom J
I love cooking, but have never been able to make a really good gravy..... that is until now. This recipe is fantastic, and the only change I would suggest, is to double the gravy ingredients. Everything else is spot on perfect. Thanks so much for sharing.
This recipe has been in my family for, I dont know how many years, and is identical with the exception of a couple of things, instead of dredging, dipping in beaten eggs, and dredging again, we just press the flour into the steaks and salt and pepper once the steaks are put in the pan to fry, and, we use Crisco instead of lard. For the gravy instead of milk, we use 1 can of Carnation Evaporated milk, and one can of water, salt to taste, and, yes, a lot of pepper, the more the better, ohhh, sooo, creamy, and ohhh, sooo, gooood We have it often, and there is never any left.
The steaks turned out really good. My kids even liked this and they are very picky. The gravy turned out like mud. I dont know what went wrong, but overall a good recipe.
Great recipe....just like granny used to make. My boyfriend has requested this recipe numerous times and comments that its just like his grandma used to make. I think thats s great compliment
Good. I think only one egg is necessary.
I never thought I could make a good country fried steak - but this was so easy I used vegetable oil to fry the steaks, but will probably try a mix of oil and butter next time.
This is a very good recipe, my steaks and gravy came out perfect. I used canola instead of lard, also watched the video which was a big help. Definately will keep this one on my list to cook Thanks for the recipe.
THIS IS A REALLY GOOD RECIPE FOR THOSE THAT NEED ONE MY FAMILY HAS MADE CFS FOREVER- YOU DONT HAVE TO USE EGG, BUT IT GIVES YOU A THICKER CRUST- GET REALLY GOOD CUBE STEAK- NOT ALL CUBE STEAK IS CREATED EQUAL SOMETIMES THEY WILL SEND IT BACK THRU THE CUBER FOR YOU- OR IT CAN BE TOUGH--- SEASON STEAK REALLY WELL AND MAKE SURE YOUR OIL IS HOT AND YOULL BE FINE TRY IT YOULL LIKE IT
My husband loved this recipe so much, he asked for it 2 days in a row Thanks Patti
This was so good and so easy. It is the classic Country Fried Steak recipe
This was good. I didnt have lard so I used plain Crisco. Next time I make this, Ill just use butter. The crisco was NOT a good base for the gravy. I ended up dumping that out and starting over with butter. I also used cream instead of milk and even though the gravy was thick, it tasted AWESOME
I made this last night and it was excellent Instead of lard, I used canola oil and took the advice of a previous post about letting the steaks drain over paper towel on a cooling rack. It worked great
Very good.gravy good
So fattening, but its worth it :) I did not make any changes.
My husband and I really liked this recipe. It was my first time making country fried steaks and it turned out awesome. I used butter instead of lard but it kept sticking so I switched to oil which helped keep the breading together. First attempt at making gravy from stratch too Gravy came out wonderful just like my moms. Great recipe, very easy too
Ive been making this w/o a reciepe since my gran tought me 25 years ago. Only, we dont use the egg. If you rinse the steak & pat with a paper towel, its moist enough to get a nice coating. I also, like to season my meat a bit before the dredge. I dont use lard, standard vegtable oil or crisco work just fine.
This is exactly the way my mom and grandma made this I was taught by them and in turn taught my daughters and granddaughters. Love this dish but dont make it very often due to the calorie and fat content.
Too make and keep steak crispy put on cookie sheet and put in oven while you cook rest of meal.... have made this for years and love it I always make extra gravy to top mashed potatoes,fried potatoes,noodles,biscuits or just plain white bread...
Great recipe For those of us that like a little more substantial coating, I dip the meat in plain bread crumbs instead of the second dip in flour, but it works well as written. You cant have this without the gravy...yum The mistakes most people make when making gravy is not cooking it long enough, not stirring it enough, and hesitating to add more liquid (milk, broth, whatever) if it appears to be to thick. Remember, it will continue to thicken after being removed from heat, especially milk gravy thickened with flour. This meal with mashed potatoes is a family favorite.
I have lived in the south all of my life (50+ years) and have never eaten, much less cooked country fried steak. I must admit that it was pretty dang tasty The menfolk loved it. Prepared the recipe exactly as written. Thank you.
Best country fried steak Ive ever made So easy and simple
Did not like this. I used a deep fryer for the steak the next time and seasoned the steak with seasoned meat tenderizer. Made the gravy using butter based rue. Thumbs down on lard
This recipe knocks it out of the ball park. My husband bows at my feet whenever I make it (so yep, I make it a lot). Seriously, I use this as my "go to" recipe for venison cube steaks (which is about the only way Ill eat venison). Husband always takes leftovers into the office to make his male co-workers envious, and they, too, bow at my feet ;) Coming from an ex-Texas girl who knows her chicken-fried steaks, this recipe is perfect as written
I added extra pepper trying to get some flavor.
I normally do all the cooking in our house but one night my husband decided he was going to take over for me. I read him the recipe while he cooked and he could not believe something so simple could taste so good
This really tastes good, however I made some changes that really had my husband and son licking their lipsI salt and pepper the meat but that was all. Fry the meat in a stick of butter instead of lard. The flavor of butter adds a wonderful taste. I did after the meat is a nice brown color I left some of the grease and browned some onion. Then came the flour, sprinkle flour in frying pan with the onions and grease.With a fork quickly whisk the flour, onion, and grease mixture tilla crumbley brown stage. While you are whisking slowly pour in hot water...keep whiskinguntil all flour is smoothed out. Now let the gravey start to cook. You will notice it start to bubble. Keep whisking once every 20 sec. or so until you get the right consistacy. If too thick add water, if to thin add flour. Salt and pepper to taste. Now por that on youe cubesteak and watch your family lik their lips baby Yummy onion/grease gravy for the meat. Try over white rice or mashed potatoes too. It is soooo good.
I was skeptical at first with so little ingredients but this is truly fantastic I admit, I was weary with the pepper...it does sound like a lot so I just eyeballed it and used very little compared to what it said. My husband said its not enough so I might opt to do half next time (too many incidents with recipes putting too much pepper). Either way, this was delicious. Ive done this twice now and Ive got a few tips. 1. If you have really thin steaks like I did, skip the medium high heat and go for medium. I learned the hard way its better to go for less heat. You can always cook it more. 2. For the gravy, I tripled the recipe the 2nd time, and I had to reduce the heat because it wasnt quite done yet at 4 min but if I left it on a little more on medium I think it would have started to burn. If you watch your heat and pepper it up to your taste you should have perfect results everytime.
Comfort food at its best. This is one of the best recipes for country fried steak I have had. The only thing I did different was I used vegetable oil instead of lard.
Made this for my family tonight. BIG HIT Ive made country fried steak before but this time the gravy turned out just right and the steaks were perfect, too. I used canola oil instead of lard and added some seasoning salt and paprika to the flour but every thing else - including timing and technique - was per the recipe. The family told me Im going to be making this a lot more
Great taste and my family really enjoyed. A restaurant near us breads and fries the steak like this and then tops it with monterey jack cheese, scallions, chopped fresh tomatoes and chilies. Its dynamite
This was a great receipe. It seemed like it needed a little more salt. Other then that I think it was great I also tried to make the gravy, but it was looking awful so I decided not to use the gravy as mentioned in the receipe. Using the fat from the meat was not my idea of making gravy in my opinion.
For a 15 minute chicken fried steak, this was awesome. I prefer a little more flavor in my gravy and a thicker fried coating in general, but I would take a lot more time to prepare something like that. I added a few seasonings to the gravy and to the breading to make it more flavorful and still have it done quickly and I thought that was great. The breading was nice and crispy and the gravy was good. Definitely a good one
Ive been making this for years, and its good, but I do use a little more seasoning in the flour- onion powder, garlic powder, and paprika, because it makes a prettier, darker steak.
THIS is the recipe Ive been searching for No fuss, nothing elaborate, just perfect country fried steak like my dad made when I was a little girl. The breading was just right (some recipes call for dredging through the egg 2x and the flour 3x), and the gravy was divine. I see now that the problem with all the recipes I was trying was that they added too much extra junk to the gravy. This was great, the gravy is just a little sweet, and so smooth and just PERFECT. For those who thought the breading needed kick, I find that adding 1/2 tsp cumin for each cup of dredging flour gives it a nice smokiness. Thanks Patti
I am a reformed steak snob. I thought I was too good to eat cube steak when my grocery store had a 50% then 30% off coupon on some and I thought "why not?". What a pleasant surprise; so quick to prepare and tender to eat and why did I not think of breading and frying steak before? Yummy Topping it with a white gravy just perfected this dish. We will be having this again and often. So good
My husband loved this, but for me it was just alright. The gravy wasnt right or something. Not quite sure, but overall it was a good meal.
This was a huge hit with my family.I did have to double the egg and the flour mixture.This is the first time i made country fried steak and the coating didnt fall off.A keeper
This is the country fried steak Ive been looking for. Just like you would find in a restaurant My husband wants to have this regularly
I only use enough shortening to coat the bottom of a cast-iron skillet. Only use cast iron, and make sure your skillet is HOT For a twist, pre-cook, drain and crumble TINY bits of a mild bulk sausage into the milk gravy for a super flavor. Also, if your gravy wants to thicken or congeal, try adding a tablespoon of brewed black coffee to it. Add slowly while whisking. (adjust amount to desired texture/flavor) This step will boost the flavor and keep the texture just right
These were great everyone loved them.I added seaosoning salt, thyme, garlic salt, parsley and pepper to the flour.although i didnt make the gravy i used mccormicks country gravy.
My first review :) and a great place to start...this is a great recipe...i have been using one similar to this for years and its one of my favorites...the only things i do different are the seasonings and the way i cook it...in the dredging flour i use onion powder, garlic powder, paprika, and salt and pepper...i brown the steaks at a med/high temp until brown on both sides and running pink, then i place them in a slow cooker...i make the gravy according to this recipe,except doubled..and i add garlic and more pepper...i then pour the gravy over the steaks in the slow cooker and cook at low for about 4 hours...oh my these are wonderfully tender and gravyyee...delicious...
