Country Fried Steak Recipe
May 8, 2009
Many people use the terms "country fried steak" and "chicken fried steak" interchangeably. Well, they are similar but cooked a little different. Country fried steak is dredged in a flour coating, then fried in either a white or brown gravy. Chicken fried steak is deep fried similar to fried chicken and served with a white gravy on the side. It is not cooked in the gravy.
This was my mom's favorite recipe but she always insisted on the gravy being on the side. This recipe is one of the best for turning an inexpensive cut of meat into a tender, flavorful dish.
Southern Country Fried Steak
Yield: 4 servings
- 1 pound round steak, cut into 4 portions, pounded to tenderize
- 1/2 cup all-purpose flour
- 1/8 teaspoon black pepper
- salt, to taste
- 2/3 cup buttermilk
- 1 cup cracker meal or crushed saltine crackers
- 3 tablespoons cooking (vegetable) oil
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 cup milk
1. Combine flour and pepper in a shallow bowl or pie plate.
2. Pour buttermilk into a second shallow bowl
3. Put cracker meal into a third shallow bowl.
4. Sprinkle steaks with salt; dredge in the flour, dip into the buttermilk, then coat well with the cracker crumbs, pressing with hands if necessary to help crumbs adhere.
5. Place cooking oil in a large skillet over medium-high heat.
6. Cook steaks for about 3 minutes on each side, or until nicely browned and cooked through. Drain off most of the excess fat, leaving the dregs, or browned bits.
7. To make gravy, add soup and milk to the skillet drippings with the steaks; stirring and scraping up browned bits from the bottom of the skillet. Continue cooking, stirring constantly, until mixture comes to a boil. Serve steaks with the hot, creamy gravy.
8. To this point we have made country fried steaks. To make chicken fried steak, first fry the steaks until done then remove steaks from pan and make the gravy. Serve gravy on the side.