Over the years I’ve made a lot of country fried steak. But this recipe is by far the best one I’ve ever used. The cube steaks turn out crispy and so tender!
Delicious! What’s best is this meal is so cheap… yet so very satisfying.
What’s The Difference In Country Fried And Chicken Fried?
The difference in country-fried and chicken fried steak is negligible, to say the least. They are both seasoned and fried with a crispy coating.
When I was a little fella’ my family lived in a tiny German settlement in Texas for a while. The Germans are given credit for frying things that aren’t chicken as if it was chicken!
Chicken Fried Steak is very similar to the German Wienerschnitzel and is an excellent cooking method for tougher cuts of meat.
Country fried is almost identical. If there is a difference it’s in the coating. Some say that only chicken fried steak uses eggs in the coating whereas country-fried only uses a flour base.
The gravy is also said to be different. Country fried is served with brown gravy and onions. Chicken fried is served with cream gravy.
So What’s the Difference?
Now, to me, that’s getting a little picky about naming a dish. They are both crispy fried pieces of beef served with gravy.
So in my kitchen, the difference is that there isn’t any difference.
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Country Fried Steak is one of the least expensive beef dishes you can serve.
Course: Main Course
Cuisine: American
Keyword: Country Fried Steak
Servings: 6
Calories: 380 kcal
- 1 1/2 pounds cube steaks
- 1 cup all-purpose flour plus
- 3 tablespoons all-purpose flour divided
- 1 1/2 teaspoons salt divided
- 1 1/4 teaspoons pepper divided
- 1 teaspoon paprika
- 2 1/2 cups milk divided
- 3 eggs beaten
- 4 tablespoons oil
- butter
Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area. Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
Season both sides of cube steaks with additional salt and pepper, if desired.
Dip the cube steaks in the milk and then dredge in seasoned flour. Dip the floured steaks in the egg wash, then again in the seasoned flour.
Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from the heat and set the steaks aside.
Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans. Add enough butter to the pan to equal 3 tbsp along with the oil.
Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
Slowly add the remaining 2 cups of milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
Serve Country Fried Steaks with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).
What Goes Good With Country Fried Steak?
The gravy is a given. You just got to have gravy with this.
Now, when you have gravy, at least in my house, you’ve got to have mashed potatoes! So you could say mashed potatoes are a given also.
My Mom always insisted on a green veggie with most meals. Sticking with that rule I go with Southern-fried okra!
That’s the meal. Steak and gravy with mashed potatoes and fried okra. You can throw in a salad if you like. I don’t most of the time.
Enjoy!
Up Next:
Smothered Pork Chops
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Recipe based on one by Sue Lau
Photo by anniesnomsblog
