Country fried steak might seem like it is a difficult recipe to tackle, but I assure you, it isn’t. In fact, I was done making this meal in under an hour. My family loved the creamy gravy on top of the chicken steaks. I made mashed potatoes to go along with it and steamed green beans. It was the perfect southern meal!
Check out what my pals over at What’s Cooking America had to say about this recipe:
“Texans have a unique way of rating restaurants that serve CFS. The restaurants are rated by the number of pickup trucks that is parked out in front. Never stop at a one pickup place, as the steak will have been frozen and factory breaded. A two and three pickup restaurant is not much better. A four and five pickup place is a must stop restaurants, as the CFS will be fresh and tender with good sopping gravy.”
I am a northerner, but I’ve always heard folks from the south talking about country fried steak and how good it is. After making this easy recipe I have determined that they are absolutely right! This meal is amazing.
Ingredients
1/2 cup Gold Medal all-purpose flour
1/2 teaspoon salt or to taste
Freshly ground black pepper
1 large Eggland’s Best egg
2 tablespoons water
3/4 cup buttermilk baking mix (such as the brand Bisquick)
2 pounds bottom or top round steak (cut into four individual portions), pounded well to tenderize
1/3 cup Wesson vegetable oil
Milk Gravy (see recipe below)
Instructions:
Preheat oven to 150 degrees F.
In a shallow pan or plate, sift together flour, salt, and pepper.
In another shallow pan, combine egg and water.
In still another shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix.
In a large frying pan (I like to use my cast iron frying pan) over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked (add additional vegetable oil if needed).
Remove from pan and keep cooked steaks warm in preheated oven.
Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy.
Makes 4 servings.
Milk Gravy Recipe:
2 tablespoons pan drippings
1 tablespoon all-purpose flour
2 cups milk, heavy cream, or evaporated milk, room temperature
Salt and freshly-ground black pepper
In the same frying pan (that you cooked the steak in) with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth.
Whisking or stirring constantly, slowly pour in milk, cream, or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste.
Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste.
Remove from pan and serve hot with the prepared Chicken-Fried Steak.
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Quick Tip: This chicken fried steak is about as country as you can get! Make it a complete down-on-the-farm meal with buttermilk biscuits, mashed potatoes, and green beans.
Thank you toWhat’s Cooking America for this great recipe.
