How To Make Country Fried Steak | Ep 582

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 500 grams of round steak, about 1 centimeter thick.

In a bowl, mix 2 cups of plain flour with 2 teaspoons of salt, 1 teaspoon of sweet paprika, 0.5 teaspoon of black pepper, 1 tablespoon of garlic powder, 1 teaspoon of onion powder, and 0.5 teaspoon of cayenne pepper. Combine well.

In another bowl, crack 2 whole eggs and add 1 cup of full cream milk. Whisk until well combined.

Cover the steak with cling wrap and tenderize using a meat mallet until thin.

Take the flour mixture and egg wash, and set them aside.

Using one hand for the flour and the other for the egg wash, dredge the steak in flour, shaking off excess, then dip in egg wash, and return to flour to coat again. Place on a tray.

In a large frying pan, heat oil over medium-high heat until it reaches about half a centimeter deep.

Once the oil is hot, add the steaks slowly, ensuring they bubble immediately. Fry two at a time to avoid overcrowding.

Cook for about 2 minutes on each side until golden brown, then transfer to a tray and keep warm in the oven.

After frying all the steaks, carefully remove excess oil from the pan, leaving the dark bits for flavor.

On low heat, add 3 tablespoons of butter and 3 tablespoons of plain flour to the pan, stirring to make a roux until thickened.

Add 0.25 cup of cream and 1 cup of full cream milk to the roux, stirring until thickened, about 2-3 minutes.

Season the gravy with a pinch of salt and 0.25 teaspoon of black pepper, then mix well.

Serve the country fried steak on a base of mashed potatoes, topped with gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens