How to Make This Delicious Country Fried Steak

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while providing tanginess.

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken breast is lower in fat and pork cutlets are often less expensive.

gravy

🥗Healthier: mushroom sauce

💰Cheaper: canned gravy

Mushroom sauce is lighter and adds flavor, while canned gravy is budget-friendly.

Start with beef cube steak that is semi tenderized.

Cover the steak with Saran Wrap and tenderize further if needed.

In a bowl, mix buttermilk, 2 eggs, and three generous pinches of salt.

Whisk the mixture to combine.

Place the beef cube steak in the buttermilk mixture and cover with Saran Wrap.

Refrigerate for 1 to 2 hours, preferably overnight for better tenderness.

Prepare a breading station with flour and seasonings.

Remove the steak from the buttermilk, allowing excess to drip off.

Dredge the steak in the flour mixture, ensuring it is well coated.

Place the breaded steak on a rack to rest.

Heat 3 tablespoons of frying oil in a skillet.

Fry the steak until golden brown and cooked through, then transfer to a preheated oven at 200 degrees to keep warm.

In the same skillet, melt butter and add more oil, then whisk in flour to create a roux.

Slowly add broth and milk to the roux, whisking continuously to avoid lumps.

Bring the mixture to a semi-boil, then reduce to a simmer and adjust seasoning as needed.

Serve the fried steak topped with the gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens