Email to Sharkie      

Recipe Categories: Sharkie's HOME PAGEAPPETIZERS BBQ Beans BEVERAGES BREAD BREAKFAST Butters CAKESandPIES CANDY CASSEROLES Condiments COOKIES CROCKPOT DESSERTS Dip EGGS ETHNIC FISHandSEAFOOD FRUIT GIFTS JAMSandJELLIES MARINADES MEATS Mixes PASTA PASTRIES PIZZA POULTRY RICE RVing SALADandDRESSING SANDWICHES SAUCE SAUCES SNACKS SOUPS SOUPSandSTEWS Sousvide VEGETABLES

Country Fried Steak




Source of Recipe


Dine in Route 66 Cookbook


4 beef cube steaks
meat tenderizer
1/4 cup flour
5 T. cornmeal
1 egg, beaten
1/4 cup vegetable oil
1 T. butter
2 T. flour ( approximately)
1-1/2 cups milk
1/2 cup finely chopped onion
salt and pepper to taste
Preparation -
Sprinkle meat tenderizer over the cube steaks. Combine the flour, cornmeal, salt and pepper. Beat the egg in a separate bowl. Dredge the steaks in the flour/cornmeal mixture, then in the beaten egg, then the flour/cornmeal mixture again. Heat oil in a skillet. When the oil is hot, fry the breaded steaks for about 5 to 7 minutes per side or until lightly browned. Remove the steaks from the pan to a paper towel lined plate; set aside.

To prepare the creamed gravy -
Add flour and a dash of salt to the pan drippings in the skillet. Lightly brown the flour over medium heat. Add the milk and butter, stirring constantly to prevent lumps. Cook and stir until thickened to the desired consistency, adding additional flour if needed.

Return the steaks to pan. Add the chopped onions. Cover and simmer on low heat for 20 to 30 minutes or until the meat is tender.