Classic Country-Fried Steaks & Gravy - Beef - It's What's For Dinner

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1. Recipes
2. Classic Country-Fried Steaks & Gravy

Classic Country-Fried Steaks & Gravy

What a classic beef dish! Country Fried or Chicken Fried, whatever you call it, it's going to be delicious. Enjoy! 

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What a classic beef dish! Country Fried or Chicken Fried, whatever you call it, it's going to be delicious. Enjoy! 

• 50 min
• 4SERVINGS
• 890Cal
• 47 gProtein

Test Kitchen Tips

Before cooking, pat steaks dry with paper towels for better browning.

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Ingredients & Cooking

Ingredients:

• 4 beef Cubed Steaks, 1/4 inch thick (about 1-1/2 pounds)

Gravy:

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 to 2 teaspoons cracked black pepper
• 1/4 teaspoon seasoning salt

Steaks:

• 1-1/2 cups all-purpose flour, divided
• 1 teaspoon seasoning salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/4 scant teaspoon cayenne pepper
• 3/4 cup whole milk
• 1 egg
• 1/2 cup butter cracker crumbs
• Mashed potatoes or fried egg (optional)

Cooking:

1. For gravy, melt butter in medium sauce pan over medium heat. Stir in flour; cook and stir 4 minutes. Stir in milk; bring to a boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Add  black pepper and seasoning salt, as desired. Cook 1 to 2 minutes, whisking constantly until gravy is smooth and thick. Keep warm.
Cook's Tip: You may add additional milk if gravy is too thick.
2. For country-fried steaks, combine flour, salt, black pepper, paprika and cayenne pepper in shallow dish. Remove 1/2 cup seasoned flour; set aside. Beat milk and egg in separate shallow dish until blended; set aside. Combine remaining 1/2 cup seasoned flour with cracker crumbs in separate shallow dish.
3. Season beef Cubed Steaks with salt and pepper, as desired. Dip each steak into seasoned flour, milk mixture, then into flour-cracker mixture, turning to coat both sides.
Cook's Tip: You may need to pound cubed steaks between sheets of plastic wrap to 1/4 inch thickness. 
4. Heat countertop fryer to 350°F per manufacturer's instructions. Fry prepared steaks 2 to 3 minutes until internal temperature reaches 165°F and golden brown on all sides; drain on paper towels. Fry in batches, if needed to avoid overcrowding the fryer. Sprinkle steaks with salt and paper immediately after removing from oil, as desired. Keep steaks warm.
Cook's Tip: If you do not have a counter top fryer, you can heat 1-1/2 inches vegetable oil in Dutch oven until 350°F. Fry steaks for 2 to 3 minutes until golden brown, turning as needed. Drain on paper towels. Fry in batches; if needed.

Test Kitchen Tips

Before cooking, pat steaks dry with paper towels for better browning.

Safe Handling Tips

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

Nutrition Information

Nutrition:

893 CALORIES

0 % *

13g SAT FAT

0 % DV **

47g PROTEIN

0 % DV

7.3 mg IRON

0 % DV

7.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet ** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/4 recipe: 893 Calories; 459 Calories from fat; 51g Total Fat (13 g Saturated Fat; 0.7 g Trans Fat; 10.3 g Polyunsaturated Fat; 24.7 g Monounsaturated Fat;) 169 mg Cholesterol; 619 mg Sodium; 60 g Total Carbohydrate; 1.9 g Dietary Fiber; 12 g Total Sugars; 47 g Protein; 0 g Added Sugars; 317 mg Calcium; 7.3 mg Iron; 820 mg Potassium; 3.3 mcg Vitamin D; 0.9 mg Riboflavin; 19.3 mg NE Niacin; 0.8 mg Vitamin B6; 2.9 mcg Vitamin B12; 557 mg Phosphorus; 7.3 mg Zinc; 68.1 mcg Selenium; 190.2 mg Choline.

This recipe is an excellent source of Protein, Calcium, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium, and Vitamin D.

Butcher Counter

Cubed Steak Ingredient Cuts

Pre-tenderized, this thin cut is a great value for everyday meals. Skillet cook for best results.

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