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Country Fried Steak

User Rating 3 Star Rating (3 Reviews)


Country Fried Steak
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  • 3 pounds sirloin tip roast
  • 1 teaspoon salt, to taste
  • 1 tablespoon white vinegar
  • 3 cups unbleached flour
  • 2 tablespoons pepper
  • vegetable oil, for deep frying
  • 2 tablespoons unbleached flour
  • 1 cup milk
  • 1/4 teaspoon salt
  • parsley, for garnish


Cut the meat into 1/2-inch thick slices. Pound the meat with a meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours.

Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or a large deep skillet, over medium heat, to 350°. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter and cover lightly with foil to keep warm.

To make the gravy, pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving.
Serves 8.

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User Reviews

Reviews for this section have been closed.

 2 out of 5
Chicken Fried Steak, Member CulinarySkeptic

""Country fried steak"" has brown (beef stock based) gravy, ""Chicken fried steak"" has cream (milk based) gravy. This recipe calls for milk, so it's Chicken fried, not Country fried. Regarding the vinegar, I concur with the other comment. The vinegar is probably there to tenderize the meat? Well, adding salt to any meat marinade causes it to toughen, so you're working against yourself, and besides, who wants fried steak with a sour vinegar flavor? Sauerbraten yes. CFS, no. If you really need to add something to tenderize the meat and are afraid/ unwilling to smack it with a mallet, use a papaya enzyme based tenderizer (i.e., Adolph's Tenderizer). Best idea- forget the vinegar, use a mallet to tenderize the steaks, and sprinkle with salt just before you fry them. If you want to call it ""Country Fried"" then use canned beef broth to deglaze the pan and roux, finish with a splash of milk or cream to lighten it.

12 out of 15 people found this helpful.

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