Country Fried Steak | Dorothy Lane Market

Country Fried Steak

PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1½ cups whole milk
  • 2 large eggs
  • 2 cups flour
  • 1 tsp each onion powder, garlic powder, paprika
  • ¼ tsp Cayenne pepper
  • 3 lbs cube steak
  • Salt and pepper to taste
  • ½ cup canola oil

For the Gravy:

  • ⅓ cup flour
  • 3 cups whole milk
  • 1 Tbsp each soy sauce and Worcestershire
  • 1 tsp seasoned salt
  • Freshly ground black pepper to taste

INSTRUCTIONS

1
Combine milk and eggs in one bowl and flour with the spices in another to create a breading station.
2
Season cube steaks with salt and pepper to taste and dredge in flour mixture shaking off excess. Coat in milk/egg mixture and dredge again in flour mixture.
3
Place a sauté pan over medium heat. Cook the meat until the edges start to look golden brown, about two minutes per side.
4
Pour the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat.
5
Pour ¼ cup of retained cooking oil back to pan until hot. Sprinkle flour evenly and whisk, forming a roux. Keep cooking until the roux reaches a golden brown.
6
Slowly pour in three cups milk, whisking constantly. Let mixture cook over medium-low heat until smooth and thick, whisking 6-8 minutes. Season to taste with the seasoned salt, pepper, soy sauce, and Worcestershire.

Reviews

Average Rating:

Write a Review

Country Fried Steak

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 25 mins
SERVINGS 6

INGREDIENTS

  • 1½ cups whole milk
  • 2 large eggs
  • 2 cups flour
  • 1 tsp each onion powder, garlic powder, paprika
  • ¼ tsp Cayenne pepper
  • 3 lbs cube steak
  • Salt and pepper to taste
  • ½ cup canola oil

For the Gravy:

  • ⅓ cup flour
  • 3 cups whole milk
  • 1 Tbsp each soy sauce and Worcestershire
  • 1 tsp seasoned salt
  • Freshly ground black pepper to taste

INSTRUCTIONS

1
Combine milk and eggs in one bowl and flour with the spices in another to create a breading station.
2
Season cube steaks with salt and pepper to taste and dredge in flour mixture shaking off excess. Coat in milk/egg mixture and dredge again in flour mixture.
3
Place a sauté pan over medium heat. Cook the meat until the edges start to look golden brown, about two minutes per side.
4
Pour the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat.
5
Pour ¼ cup of retained cooking oil back to pan until hot. Sprinkle flour evenly and whisk, forming a roux. Keep cooking until the roux reaches a golden brown.
6
Slowly pour in three cups milk, whisking constantly. Let mixture cook over medium-low heat until smooth and thick, whisking 6-8 minutes. Season to taste with the seasoned salt, pepper, soy sauce, and Worcestershire.

© 2024 Dorothy Lane Market | Terms and Conditions