Country Fried Steak
Tender steak breaded and fried, topped with creamy gravy.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Country Fried Steak is believed to have originated in the Southern United States, likely as an adaptation of German or Austrian Wiener Schnitzel brought over by immigrants. It provided a way to tenderize and make less expensive cuts of beef palatable and delicious.
Country Fried Steak is deeply ingrained in Southern and Midwestern American cuisine, often considered a comfort food staple.
Regional Staple
It is a common item on diner and family restaurant menus across the South and Midwest, reflecting its accessibility and affordability.
Sunday Suppers
Often associated with traditional Sunday suppers, representing a hearty and satisfying meal shared with family and friends.
Comfort Food
It evokes feelings of nostalgia and home cooking for many, contributing to its enduring popularity as a comforting dish.
The dish boasts a rich and savory flavor profile, combining the satisfying crunch of the fried breading with the tender beef and creamy gravy.
The primary flavors come from the seasoned breading (typically flour, salt, pepper, and other spices like garlic powder or paprika), the beef itself (often cube steak), and the creamy gravy, typically made with milk or cream, pan drippings, and flour. The gravy is usually seasoned with salt, pepper, and sometimes other spices like garlic powder, onion powder, or even a touch of cayenne for a subtle kick. The frying process contributes a deep, savory richness.
Pounding the Steak
Pound the cube steak to an even thickness to ensure it cooks evenly and is tender.
Double Dredging
For a thicker, crispier crust, double dredge the steak in the flour mixture.
Hot Oil
Maintain a consistent oil temperature (around 350-375°F) for even frying and a golden-brown crust. Don't overcrowd the pan.
Gravy Consistency
Adjust the amount of milk or cream in the gravy to achieve your desired thickness. For a richer flavor, use half-and-half or heavy cream.
Resting the Steak
Allow the steak to rest briefly after frying before serving to help retain its juices.
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