Country-Fried Steak

Total Time Prep/Total Time: 30 min.

Yield 4 servings

This country-fried steak recipe features tender cube steaks coated in a crispy flour-and-cornmeal breaded coating and smothered in a rich, beefy gravy. Serve it as a cozy dinner with mashed potatoes, or top it with fried eggs for breakfast.

Ingredients

5 tablespoons all-purpose flour, divided
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 beef cube steaks (4 ounces each)
1 large egg white
1 teaspoon water
2 tablespoons canola oil, divided
GRAVY:
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
1 teaspoon beef bouillon granules
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper

Directions

Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture.
In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks.
Meanwhile, for gravy, melt butter in a small saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks.

Nutrition Facts

1 each: 370 calories, 17g fat (6g saturated fat), 84mg cholesterol, 612mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 32g protein.

This down-home recipe reminds me of my mother, who was raised in the South. It calls for cube steak instead of round steak, so there's no need to pound the meat. I just dip and coat the beef, then cook it in my cast-iron skillet. -Bonnie Malloy, Norwood, Pennsylvania

Recipe Creator