Wondering about the difference between country fried and chicken fried? Try reading this article from Southern Living. This recipe is for Country Fried Steak – No egg batter.
Even though I love beef & gravy now, growing up I couldn’t stand white gravy. After playing with it by adding lots of seasoning, I now enjoy it. Remember, you are only limited by your pantry! Gravies and sauces can always be tweaked with different seasonings.
Mastering fried foods takes a lot of patience. Burning the outside or under-cooking the inside is easy to do. Here are a few things I’ve learned:
Learn your appliance’s heat settings. You’re aiming for 350 degrees.
- – One of my stove’s burners gets hotter than it should. I use my electric skillet for better control.
Use a Heavy, Deep Frying Pan
- – Buy one that you use specifically for frying. When it gets ugly, you won’t care.
You will need Metal Tongs
- – Yes, you can use a fork but a good pair of tongs are well worth the cost. Try different styles until you find the pair that you can manipulate easily.
Organization is helpful because frying is quick.
- – Set up your dipping stations beforehand.
Meat that is even in thickness is a must.
- – If you have meat that is thicker on one side, bang the heck out of it with a tenderizer. Place the meat between two sheets of parchment paper to keep the meat from flinging everywhere.
Choose an oil with little taste and a high smoke point.
- – Peanut, corn, and canola are good choices. Vegetable oil smokes at 370 degrees.
Buy a Wire Mesh Splatter Guard.
- – Frying is messy business.
Fry a couple of steaks at a time to help control burning.
- – If you’re new to frying this is especially helpful.
Country Fried Steak & Gravy
- 4-6 Cube Steaks
- 1 Cup Milk
- 1 Cup All-Purpose Flour
- 1 teaspoon Seasoned Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Black Pepper
- 2 teaspoons Garlic Powder
- 1 Tablespoon Dried Parsley
- 1/4 Cup Vegetable oil
- 3 Tablespoons reserved oil from frying steaks
- 1/4 Cup All-purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper or to taste
- 1 1/2 Cups Milk
- Pour oil to a depth of 1/4 inch in a large skillet and preheat on medium.
- In a pie plate stir together flour, seasoned salt, onion powder, black pepper, garlic powder and dried parsley. In another shallow bowl, pour 1 cup milk.
- Dip each steak into milk covering both sides, then dredge through flour mixture. Repeat. Cover each steak completely with flour mixture
- Place steaks onto heated pans. Repeat with remaining steaks.
- Cook steaks on first side until crisp & brown, about 5 minutes. Turn and cook 3-5 more minutes or until done. Remove to paper towel lined plate.
- Reduce heat to low. Drain grease, reserving 3 tablespoons.
- Mix flour and milk in a blender bottle. Slowly pour into pan, stirring constantly. Add seasonings. Heat until thickened. Add more milk if it becomes too thick.
- Serve over steaks.