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Country Fried Steak With Gravy


Country Fried Steak With Gravy

Country Fried Steak With Gravy

Diana Rattray
This country fried steak -- also known as chicken-fried steak -- makes a great everyday family meal. Serve these steaks with mashed potatoes and a tossed salad.


  • 1 pound round steak or sirloin tip steak
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon pepper
  • 1/3 cup milk
  • 1 large egg
  • Canola oil for frying
  • ***Gravy***
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • salt and pepper, to taste


Trim fat from meat and cut into 4 serving-size pieces. Place plastic wrap over each piece and pound with a meat tenderizer until thinned to about 1/4-inch.

In a large heavy skillet, heat about 1/4 inch of Canola oil over medium high heat.

In a bowl, whisk 1/3 cup of milk with the egg.

In a wide-shallow bowl combine the 1/2 cup of flour, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Dip meat pieces in the egg and milk mixture. Let excess drip off into the bowl then dip the meat into the flour mixture. Place on a plate and repeat with the remaining meat.

When the oil in the skillet reaches 350° to 375°, carefully add meat. The oil will spatter, so use long tongs or a fork.

Brown the meat pieces on both sides, about 2 t 3 minutes on each side. Turn heat down to medium-low, cover the skillet, and let steak fry like chicken for about 10 to 12 minutes.

Remove cover and let steak crisp for 2 minutes longer. Take steak from the pan and set aside to drain.

Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Sprinkle flour into the drippings and cook, stirring, for about 2 minutes, or until the flour is lightly browned.

Slowly add milk and broth; cook, stirring to blend. Continue cooking, stirring, for about 3 to 5 minutes, or until bubbly and thickened.

Taste and add salt and pepper, as needed. Serve gravy with steaks.

Serves 4.

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