Country Fried Steak Recipe - Everyday Food with Sarah Carey

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.

Whisk together a couple of eggs.

Season about 1 cup of flour with salt, black pepper, and 1/4 teaspoon of paprika, then whisk together until combined.

Take the thin steaks and season them with salt and pepper on both sides.

Coat the seasoned steaks first in the flour mixture to dry them off, then dip them into the egg, coating both sides.

Return the steaks to the flour mixture for another coating.

Heat about 1/4 cup of safflower oil in a large cast iron skillet until hot.

Cook the steaks in the hot oil, about 3 minutes per side, until golden brown. If the pan is not big enough, cook in batches.

Place the cooked steaks on a paper towel-lined baking sheet and keep them warm in a 200°F or 250°F oven.

Pour off all but about a tablespoon of the fat from the skillet, then add 1 teaspoon of flour to thicken the gravy, letting it get golden brown.

Add 1 1/2 cups of milk to the skillet and let the gravy simmer, seasoning with salt and pepper as needed.

Sauté green beans in olive oil with a crushed clove of garlic until the garlic is sizzling, then add the green beans and toss with salt and pepper.

Once the gravy has thickened, serve the warm steak topped with gravy and the sautéed green beans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens