Country-Fried Steak & Eggs


Country-Fried Steak & Eggs

Country Fried Steak and Eggs
20 Min

We first had country-fried steak years ago at a little southern diner. Boy, were we hooked! And once we decided to put fried eggs on top, we discovered our new favorite breakfast.

What You'll Need

  • 1 tablespoon salt, divided
  • 1 cup cold water
  • 1 1/2 pound beef cubed steaks
  • 1 cup all-purpose flour
  • 3/4 teaspoon black pepper, divided
  • 1 cup vegetable oil
  • 2 cups milk
  • 8 eggs

What to Do

  1. In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved. Add steaks and soak 10 minutes. In medium-sized bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Reserve 2 tablespoons of mixture and set aside.
  2. Remove steaks one at a time from water and coat completely with flour mixture. In a large deep skillet over medium-high heat, heat oil until very hot, but not smoking.
  3. Carefully add steaks to skillet and brown 12 to 15 minutes or until juices run clear and coating is golden brown, turning occasionally. Remove steaks to a covered serving platter and keep warm.
  4. Drain off all but 2 tablespoons of oil. Add reserved flour mixture to skillet and brown lightly over medium-low heat. Slowly whisk in remaining salt, pepper, and milk. Bring to a boil, stirring frequently. Reduce heat to low and simmer 3 to 5 minutes, or until thick and creamy. Serve steak topped with gravy.
  5. Meanwhile, in a medium skillet, cook eggs sunny-side up in batches. Serve on plate next to steak topped with gravy.


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Sometimes you just need to splurge and eat comfort food..well, maybe not you, but I sure do! I'd rather make it myself and know what's in it, and I can cut down on salt and fat if I want. I read somewhere that if you knead the flour into the beef cutlet, it will get thicker and make a better country fried steak.

This the CHICKEN FRIED STEAK from this site OTHER THAN THE QUANTITY OF THE PROTEIN MEAT AND THEREFORE THE AMOUNT OF THE FINISHED PRODUCT SERVINGS it is the SAME AS A COUNTRY FRIED STEAK THEREFORE AGAIN APPLES AND ORANGES Chicken-Fried Steak What You'll Need cup plus tablespoon all-purpose flour divided teaspoon salt divided teaspoon black pepper divided eggs beaten tablespoon water cups plain bread crumbs teaspoon cayenne pepper -ounce cubed steaks tablespoons butter divided cup milk What To Do In a shallow dish combine cup flour teaspoon salt and teaspoon pepper In another shallow dish combine the eggs and water Place bread crumbs in a third shallow dish add cayenne pepper and mix well Coat steaks with flour mixture then dip in egg mixture and coat with bread crumb mixture In a large nonstick skillet over medium heat melt tablespoons butter Add steaks and fry to minutes per side or untilRead More cooked through and golden Drain on a paper towel-lined platter and cover to keep warm Make a white gravy by adding remaining butter to skillet and melting over low heat add remaining flour and stir until smooth Cook minute stirring constantly Gradually add milk cook over medium heat until thickened and bubbly stirring constantly Stir in remaining salt and pepper Serve steaks topped with gravy

Most Chicken Fried Steak is done with crackers as the coating for the steak, be it, Round, Sirloin, Cubed, or in some cases even boneless Chicken breast or thigh meat pounded to tenderize and make thin then " chicken fried ''.. Taste wise Apples and Oranges

2 totally different steaks, this IS NOT CHICKEN FRIED STEAK, it IS COUNTRY FRIED STEAK

What is the difference in a chicken fried steak and a country-fried steak? Is is just semantics?

Eeek!! Normally I say 'live and let live' and eat what you like, but I entered this recipe, as written, in to calculate calories - 1085 cal per one (of 4) serving of this recipe. Wow. Unless you're going out to hand-cut some trees for the next couple of hours, you might have to make this your main meal of the day.

I'll eat two with eggs,home fries and two pancakes. I'm a growing "boy",Figure them calorids up

if your going to eat this it needs to be in the morning to wear off all the bad stuff in it while working thought out the day.

another thing that will draw out the blood and tenderize the meat is milk. I do deer meat and liver with milk also. I love liver and onions and do the milk soak and rinse the milk off bread and fry with onions yummm

Can someoneI tell me why you soak meat in salt water? I've never heard of this. I've done minute steak in this manner before but not the soaking part.

We soak the meat in salt water to draw the blood out. This way when we dredge the meat in the flour mixture, the coating stays dry. Great question, thank you!

Salt brine, it tenderizes the meat. Chicken, pork, of tough cuts of meat. Do a google search.

I cant stand it when people try to tell someone what they should not eat . Oh thank you for letting me enjoy this!, I think I lost my appetite. for god sake give it A rest !

You just now discovered this? I guess growing up in the South, we had this often for breakfast, lunch or dinner. Still love having it once in awhile.

Eat, drink and enjoy. No one gets out of this life alive!

Haven't ANY of you heard of "moderation" in all things? You ARE able to eat this, just NOT all the time! As long as you maintain a healthy diet, you CAN enjoy this type of meal ONCE IN A WHILE!

Not sure if everyone is aware, but Mr Food site has a diabetic recipe section. All of the recipes I have seen have the nutritional information posted within the recipe. Perhaps that would be a better section for those with health /nutrition issues.

One of my favorite meals. A side of hash browns makes it perfect. And I am already well past age 50!

Looks delicious. But I want to live past age 50.

Also known in some parts of the country as "heart attack on a plate." But it does look pretty yummy.

Why do you soak them first?

They are soaking first to get the salt into the meat. But if you want to cut the salt a lot what my mother and father both did was soak their stake in butter milk over night to tenderizer the meat and make it taste good. They cooked like their mothers did. They did not add all that salt. They were and I am from Texas also. I am 67, so this is a very old way to cook round stake or cube stake. Ruby

Boy,they are putting eggs on top of everything now --------but being originally from Texas I'm tempted to try this for a Sunday Brunch with a fruit salad on the side.

I love Mr. Food!

Absolutely Yummy!

I need this info, too. I am diabetic and have high cholesterol.

Then you might not want to be considering a breakfast consisting of deep-fried red meat, country gravy, and fried eggs.

Is there nutritional info available for these recipes? I have a diabetic in the family and have to keep an eye on carbs. I have a high cholesterol issue so I need to monitor my fat intake.

Then you might not want to be considering a breakfast consisting of deep-fried red meat, country gravy, and fried eggs.


it is southeren cooking !! lol at its best


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