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Country Fried Steak

Source of Recipe

From "Retro Recipes from the '50s and '60s" by Addie Gundry


Recipe Introduction

"Chicken fried steak and country fried steak have been staples of Texas cuisine since the early 1950s. This dish uses very few ingredients, making it both budget-friendly and super simple."

List of Ingredients

◦  3 cups whole milk
◦  2 large eggs
◦  2 cups all-purpose flour
◦  ½ tsp garlic powder
◦  Kosher salt and freshly ground black pepper
◦  2 pounds cube steak
◦  Vegetable oil
◦  Mashed potatoes, for serving (optional)
◦  Peas, for serving (optional)


Recipe

In a shallow dish, whisk together 1 cup of the milk and the eggs. In another shallow dish, mix together 1¾ cups of the flour, the garlic powder, and salt and pepper. Set the dish with the milk and eggs and the dish with the flour mixture next to each other. Set a wire rack on a baking sheet to hold the coated meat and set it next to the flour mixture.

To coat the steak, dip it first in the egg mixture, then into the flour mixture. Next dip the steak back into the egg mixture, then finally into the flour mixture. Place the coated meat on the rack. Repeat with the remaining pieces of steak.

While the meat rests, heat at least 1 inch of vegetable oil in a large skillet over medium-high heat. Cook the meat two pieces at a time, about 3 minutes per side. The edges of the meat will begin to turn a golden brown. Once the steak is cooked on both sides, transfer it to a rack set over a paper towel-lined baking sheet. Repeat with the remaining steaks.

While the meat is resting, carefully drain all but ¼ cup of the oil from the pan. Return the pan to the heat and allow to warm back up. Whisk the remaining ¼ cup flour into the oil and continue stirring while cooking the flour mixture. Allow the mixture to become golden brown.

While continuing to whisk, pour in the remaining 2 cups milk. Keep stirring until the mixture thickens, adding more milk if it becomes too thick. To serve, place the steak on a plate and top with gravy. Serve with mashed potatoes and peas, if desired.


Serves 6