Before my husband and I met, he had never had a country fried steak either. He had memories of his mom eating them, but he wasn’t someone to dive into something like that. He was a steak and shrimp or chicken and mashed potatoes man. I made these for us one night and he was instantly hooked. I get a request to make them still to this day at least once every other week. If I find a round or cubed steak on sale, you can bet these puppies are getting fried up for sure!
Check out what they are saying about this recipe over at Relative Taste:
“I love this particular recipe because the crust is SO good!”
Isn’t it the crunchy crust that makes the steak? I think so!
6 (6-oz.) tenderized round or cubed steaks
1 teaspoon Morton salt
1/4 teaspoon ground pepper
3 cups Gold Medal all-purpose flour
1 1/2 cups finely crushed round buttery crackers
3 large Eggland’s Best eggs
2 cups buttermilk
Sprinkle cubed steaks with salt and pepper.
Combine flour and crackers in a shallow dish.
Whisk eggs and buttermilk in a bowl.
Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.
Pour oil to depth of 1 1/2 inches in a large heavy skillet.
Heat to 325°.
Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Do not overcrowd pan.
Drain on a wire rack in a jelly-roll pan.
Serve with gravy.
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Quick Tip: This pairs well with mashed potatoes… make some extra gravy!
Thanks again to Relative Taste for this unbelievably tasty recipe.