Description
Country Fried Steak is a classic comfort food featuring tenderized beef round steak, marinated in buttermilk, breaded with seasoned flour, and fried to a golden crisp. Served with a rich creamy gravy made from the pan drippings, this hearty dish is perfect for a satisfying family meal.
Ingredients
Scale
Steak and Marinade
- 1.5 lbs beef round steak
- 1 cup buttermilk
- Pinch of salt
- Pinch of black pepper
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp black pepper (for seasoning flour)
Frying and Gravy
- 1 cup vegetable oil (for frying)
- 1 cup low-sodium chicken broth
- 0.5 cup heavy cream
Instructions
- Tenderize the Beef: Pound the beef round steak until it is about half an inch thick to ensure tenderness and even cooking.
- Marinate the Steak: Place the steak in a mixture of buttermilk along with a pinch of salt and black pepper. Let it marinate for at least one hour to soften the meat and infuse flavor.
- Prepare Breading Stations: Set up two bowls—one with seasoned all-purpose flour mixed with black pepper, and the other with whisked eggs to use as an egg wash.
- Bread the Steak: Remove the marinated steak from the buttermilk, dip it first in the egg wash, and then coat it thoroughly with the seasoned flour to create a crispy crust.
- Fry the Steak: Heat vegetable oil in a skillet over medium heat until hot but not smoking. Fry each steak for about three minutes on each side, or until golden brown and cooked through.
- Make the Gravy: Use leftover oil and flour in the skillet to create a roux by cooking until golden. Gradually whisk in the low-sodium chicken broth and heavy cream, stirring constantly until the gravy thickens to a creamy consistency.
- Serve: Plate the fried steaks and generously spoon the creamy gravy over them while hot. Enjoy immediately for best flavor and texture.
Notes
- Ensure the oil is hot enough before frying to prevent greasy steaks.
- Marinating the steak overnight enhances tenderness and flavor.
- Use low-sodium chicken broth to control salt levels in the gravy.
- The gravy can be adjusted in thickness by adding more broth or cream as desired.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
