Country Fried Steak
Submitted by terragardens
Classic country fried steak: round steak pounded tender, dredged in seasoned flour, and fried crisp in a covered skillet. Served with creamy milk gravy from the pan drippings.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
50 minIf you grew up anywhere south of the Mason-Dixon line, this dish needs no introduction. For everyone else, y’all are in for a treat.
Round steak gets pounded flat with a mallet until it’s tender enough to cut with a fork, then dredged in seasoned flour and fried covered, just like chicken.
That lid is the secret. It traps steam and cooks the meat all the way through while the coating stays in full contact with the hot oil. A quick uncovered crisp at the end gives you that shatteringly crunchy shell.
And the gravy? You build it right in the same pan with the drippings, a sprinkle of flour, and milk that thickens into a velvety, pepper-flecked cream sauce in under five minutes.
Kitchen Tips
- Really pound that steak. Round is a tough cut and the mallet does the work your teeth shouldn’t have to
- Keep the oil hot but not smoking. Too hot and the crust burns before the meat cooks through
- Leave all the browned bits in the pan when you make the gravy. That crusty fond is where most of the flavor hides
- Serve immediately. Country fried steak waits for nobody
Ingredients
Directions
Trim visible fat from meat and cut into 4 equal serving pieces.
Pound steak with a mallet to tenderize it.
Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides.
Heat grease or oil until hot but not smoking in a heavy, wide skillet with a lid.
Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done.
Remove cover and let steak crisp for about 5 minutes.
Take steak from the pan and drain.
Leave about 2 tables of drippings and all the browned flecks of crust in the pan.
Turn the heat a bit lower, sprinkle flour into the drippings and stir to keep from lumping while it browns. Slowly add milk, stirring.
Let it cook until thick, about 3 to 5 minutes.
Taste and add seasoning, if needed.
Serve gravy on the side. Makes 4 servings.
Comments
