Country Fried Steak & Gravy

Country Fried Steak & Gravy, also sometimes know as Chicken Fried Steak is a southern staple.

Cube steaks, battered and deep fried until crunchy and golden, smothered in gravy. It doesn’t get much more comforting than this folks.

For the full experience, serve over mashed potatoes.

• Servings– 4 steaks
• Total Time– 90 minutes

Country Fried Steak and Gravy Ingredients:

• Cube Steak
• All-Purpose Flour
• Salt and Pepper
• Buttermilk
• Baking Powder
• Baking Soda
• Egg
• Steak Seasoning- (I like Weber’s Roasted Garlic & Herb)
• Vegetable Oil- for frying

For Mash Potatoes:

• Red Potatoes
• Cream- I like to use half and half. It has a nice flavor and texture, but has less calories and fat than heavy cream. Whole milk can also be used.
• Salted Butter
• Salt & Pepper
  

For Gravy:

• Salted Butter
• Flour
• Half & Half
• Beef Broth
• Pepper

Equipment Needed:

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• Large Pot
• Potato Masher or Stand Mixer with paddle attachment
• 2 Mixing Bowls
• Frying Strainer
• Small Saucepan
• Whisk

How to Make Country Fried Steak and Gravy:

• Make Mash:
  • In a large pot, boil unpeeled potatoes for 20-25 minutes until tender. Pierce a potato with a fork to check for doneness.
  • For chunky mash, use a potato masher to roughly mash potatoes.
  • For a smoother mash, add potatoes to bowl of a stand mixer with a paddle attachment and blend.
  • Add remaining mash ingredients to potatoes and mash/blend until well combined.

• Make Steaks:
  • In a large pot, heat frying oil over medium to heat to 350F.
  • Meanwhile mix flour, salt, and pepper in one mixing bowl. In another mixing bowl whisk together buttermilk, baking powder, baking soda, steak seasoning, and egg.
  • Dip cube steak first into flour mixture, then dip into buttermilk batter, then back into flour.
  • Gently place steak into preheated oil, and fry 3-5 minutes per side until golden brown. Very carefully lift steak out of oil using a frying strainer and place on paper towel lined plate to drain. Repeat with remaining steaks.

• Make Gravy: In a small saucepan, melt butter over medium heat. Stir in flour to make roux. It should look like a light colored paste. Slowly whisk in half and half, beef broth, and pepper. Continue whisking until there are no clumps and mixture has thickened, about 5-7 minutes.

• Plate & Serve: spread 1/2 cup of mash on to a plate. Top with 1 steak, a scoop or two of gravy, and fresh cracked pepper. Enjoy!

Leftovers:

• Store– store steaks, gravy, and mash in separate airtight containers in the refrigerator for 3-4 days.
• Reheat–
  • Steaks- preheat oven to 400F. Place steaks on a foil lined baking sheet and bake for 20 minutes until warmed through.
  • Gravy- add gravy to a sauce pan over low heat. Simmer and stir until warmed through.
  • Mash- add mash to a microwave safe bowl, microwave covered for 1 minute. Check the temperature, add 30 second intervals if needed. Stir in a splash of milk and a pad of butter.

More Recipes You Will Love:

• Black Eyed Pea Stew– creamy, slow simmer Black-Eyed Pea Stew with tender wilted collards and salty diced ham. A hearty, filling meal all year round.
• Shrimp & White Cheddar Grits– cheesy grits drowned in a warm shrimp, bacon, corn, cream sauce. The ultimate comfort food.
• Bangers & Mash– with cheesy mashed potatoes, roasted garlic & onions, thyme gravy, and hearty sausages.

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