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Quick Country Fried Steak

(5 Votes)
Updated July 24, 2019
Quick Country Fried Steak
SERVES
4
COOK TIME
8 Min

This simple country-fried steak recipe is a succulent dish that will please the entire family. Try this tasty recipe alongside a heaping pile of mashed potatoes and gravy.

What You'll Need

  • 4 beef cubed steaks (1 to 1-1/4 pounds total) pounded to 1/4-inch thickness
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3/4 cup buttermilk
  • 3/4 cup plus 3 tablespoons all-purpose flour, divided
  • 1/2 cup vegetable shortening or oil
  • 1 1/2 cups milk

What to Do

  1. Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. Place buttermilk in a shallow dish. Place 3/4 cup flour in another shallow dish. Dip steaks in buttermilk then in flour, coating completely.
  3. In a large deep skillet, heat shortening over medium-high heat until hot but not smoking. Add steaks and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.
  4. Add remaining 3 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Add milk and stir until gravy thickens. Serve steaks topped with gravy.

Check This Out!

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 589
  • Calories from Fat 358
  • Total Fat 40g 61 %
  • Saturated Fat 9.2g 46 %
  • Trans Fat 0.2g 0 %
  • Protein 32g 63 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 92mg 31 %
  • Sodium 747mg 31 %
  • Total Carbohydrates 25g 8 %
  • Dietary Fiber 0.7g 3 %
  • Sugars 6.9g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Ive always been told that Country Fried Steak is made with brown gravy and Chicken Fried Steak is made with white gravy.

Does anyone know if the Buttermilk in this recipe could be replaced with Evaporated Milk?

Hi there. Buttermilk is different than evaporated milk. If you wanted to use evaporated milk, you would have to sour it by adding 1 tablespoon of white vinegar or 1 tablespoon lemon juice to 1/2-cup evaporated milk to 1/2 cup water. Let stand 5 minutes before using. Enjoy!

I found that when I've tried a similar recipe that the breading comes off too when I try to flip it, one suggestion that worked for me. I fired up the frydaddy. Take out the basket, and put in one or two at a time, they aren't touching each other or a pan, and let it get golden brown before removing. Gonna give these a shot again tomorrow

Every time I try to fry these steaks, the crust comes off ... whether it's flour or buttermilk. The same thing with fried chicken. My solutions: Cracker Barrel for the fried steak. KFC for the fried chicken.

I don't know what I did wrong, but the breading all came off when I tried to turn them in the pan! Very disappointing.

I don't know if you will see this mentormom but it might help someone, I have found that when using flour milk coating combination if i lightly flour the meat then into milk then again into flour the coating clings much better to meat during cooking another idea is to follow this recipe but use cube steak cut into bite size pieces it is like the best steak nuggets ever!! Yummmmy

Can't wait to try iy

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