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Country-Fried Steaks

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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.

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Reviews

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Average Rating:
  • cast_iron_king
    Mar 15, 2018

    I rate this as a good recipe with a couple codicils. I made the full recipe of coating but only used two cube steaks, and, while there was leftover coating, it would not have been enough to coat two more steaks as the full recipe calls for. Just eyeballing it, I could tell that one tablespoon of oil wasn't going to be enough to cook the steaks. I upped the oil to a good 1/8 inch depth in the skillet, and that did the trick. Finally, the marjoram/thyme gravy, while not bad at all, just didn't seem to pair well with this dish. I realize, that's just personal preference, but I feel this would have been better served with a simple peppered white gravy made from the drippings in the skillet. Overall a perfectly serviceable recipe that just wasn't to my personal liking.

  • Shirley
    Mar 31, 2017

    You need to add garlic powder and paprika to the flour, also a pinch or two of backing soda give the breading an extra crunch. Also use left over flour mixture and evaporated milk instead of regular milk. I have been making this for years, and it is one of my all time favorites.

  • grandmawayne
    Sep 15, 2015

    Good but too bland. I make mine very similar except cut steak into 1 1/4" wide strips (finger steaks), sprinkle with garlic powder & steak seasoning like McCormick's, dredge in flour, then egg wash, then flour (no cornmeal). Fry in hot oil 3-5 minutes per side. I generally add more seasoning as I cook them. Make milk gravy & use to dip steak into. YUM!!! Note: these are made with cubed steak which takes very little time to cook.

  • mollycansing
    Mar 1, 2015

    we found that the flour and cornmeal mixture wasn't enough to coat 2 cutlets and only makes a small amount of gravy. Needed to increase recipe to fix 2 cutlets. Very good though after all is done.

  • slocook805
    Feb 18, 2015

    As written this is bland and the serving is very skimpy. I use 1/2 cup of flour and 6 ounce minimum sized pounded round steaks or pork sirloin steaks. Also add garlic and onion powders to the dredge. It takes about 1 cup of a 50/50 mixture of canola oil and bacon fat to truly fry these up right. For the gravy I use about 1/4 cup of drippings left from frying the steaks with an equal amount of flour seasoned to taste and swap out the 2% milk for half and half and end up with a lot of nice rich comforting gravy because we like our country fried steaks smothered in gravy and also serve mashed potatoes and biscuits along side and they require lots of gravy also.

  • voodoowitch
    Jan 18, 2013

    Bland and pretty much awful. Not how I was hoping they would turn out.

  • vwgirl9
    Dec 4, 2012

    My husband really liked it.

  • cr_1295
    Dec 5, 2011

    Didn't really turn out the way I had hoped :( Kind of disappointed with this recipe

  • bjvogt
    Nov 18, 2011

    No comment left

  • cr_1295
    Oct 29, 2011

    Turned out good but not very crisp and definitely not very flavorful...but still good and at least it used up the cubed steak we had...