Country fried steak (also known as chicken fried steak) is a breaded cutlet dish consisting of a piece of steak coated with seasoned flour and pan-fried. It is associated with Southern cuisine. Its name may be due to its similarity in preparation to fried chicken.
A distinction is sometimes made between Chicken Fried- and Country Fried Steak. If there is a categorizable difference, it might be that the latter, which is perhaps more popular in the Southeast, is “smothered” – being returned to the pan after the gravy is prepared, and served completely moistened with gravy – whereas the former, preferred in Texas, is served “dry”, with some gravy poured on top, and on the side.
Country fried steak resembles the Austrian dish Wiener Schnitzel and the Italian-Latin American dish Milanesa, which is a tenderized veal or pork cutlet, coated with flour, eggs, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops.
I usually pair Country Fried Steak with mashed potatoes, macaroni and cheese, and fried okra. It partners well with anything “southern” so its really easy to make a complete meal with whatever you might have in your pantry. This last time that I made it I served it with mashed potatoes, collard greens, and cornbread. Hungry yet?
Country Fried Steak with Gravy
2 pounds cube steak
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
3 large eggs, beaten
1/4 cup vegetable oil
2 cups chicken broth
1/2 cup whole milk
1/2 teaspoon fresh thyme leaves
- Season meat with salt and pepper. Dredge with meat with the flour then dip into the beaten eggs. Dip back into the flour and coat thouroughly. Set aside and finish the rest of the steaks the same way. Let the steak sit with the coating on for 10 to 15 mintues. This helps the breading stick on to the meat while it is cooking.
- Heat enough of the oil to cover the bottom of a large skillet over medium-high heat. Cook the meat in batches, without overcrowding the pan. Cook until the batter is golden brown, about 4 minutes on each side. Remove the steak from the skillet and place on a wire rack over a cookie sheet and keep in your oven set to the “warm” setting. Repeat this process for the rest of the meat until it is all cooked.
- Add 1 tablespoon of vegetable oil to the skillet. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks, or place the steaks into the gravy. The choice is yours to make!
Boom! Country Fried Steak! Your family will love this!
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