A comfort food staple that is sure to please.
Country Fried Steak with Cream Pan Gravy
Country fried steak, chicken fried steak, CFS, breaded steak – however you prefer to call it, is a southern classic dish. This recipe uses ingredients you may already have on hand and takes 30 minutes!
- Begin by seasoning cube steak with kosher salt and pepper.
- Coat both sides of cube steak with flour, shake off excess and set aside.
- Prepare the dredging station. Whisk together one egg, ½ cup half & half, and hot sauce thoroughly in a shallow dish. For this recipe I used Crystal Louisiana hot sauce – I’d also recommend Cholula or Tapatio. Combine flour, panko, and measured seasonings in another shallow dish.
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- Heat olive oil in skillet on medium-low – just enough to coat the entire bottom of the pan.
- Dip one pre-dredged cube steak in egg mixture, coating both sides – allow excess to dip away. Then place it into the flour mixture – pressing each steak to thoroughly coat it on both sides. Repeat twice for each cube steak. Set dredged steaks on a plate until ready to fry.
- Low-fry cube steak for 2-3 minutes per side. It’s ok if the breading falls off into the oil – this will make for better pan gravy. 😀 Set fried steaks on wire rack or towel lined plate.
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- Now it’s time to make the gravy! Using the reserved oil from frying, (add a bit more if there isn’t much left; just enough to cover the bottom of the pan) whisk in 1 tablespoon of flour to create a quick roux. Whisk until golden brown (about 2 minutes). Stir in remaining half & half, bring to a boil and add chicken stock. Continue to whisk until gravy thickens Season with kosher salt and cracked black pepper.
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Serving Suggestion: Mashed potatoes and biscuits.
Tips:
- Gravy will thicken as it sits. Stir in more chicken stock to balance the consistency.
- If you can’t find cube steak, use round steak and tenderize it to [almost] oblivion.
- Chicken [Country] fried steak is best eaten immediately but leftovers are sometimes inevitable. Reheat it in the oven at 300˚ to crisp up the breading.
Country Fried Steak with Cream Pan Gravy
A comfort food staple that is sure to please.
Ingredients
- 1 lb cube steak 4 pieces
- 1 cup half & half
- 1 cup flour
- 2 tbsp panko breadcrumbs
- ½ cup 4 oz. chicken stock (low sodium)
- ½ cup olive oil
- 1 egg
- 1 tbsp hot sauce
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- Kosher salt to taste
- Cracked black pepper to taste
Instructions
- Begin by seasoning cube steak with kosher salt and pepper.
- Coat both sides of cube steak with flour, shake off excess and set aside.
- Whisk together egg, ½ cup half & half, and hot sauce thoroughly in a shallow dish. Combine flour, panko, and measured seasonings in another shallow dish.
- Heat olive oil in skillet on medium-low.
- Dip one pre-dredged cube steak in egg mixture, coating both sides - allow excess to dip away. Then place it into the flour mixture – pressing each steak to thoroughly coat it on both sides. Repeat twice for each cube steak. Set dredged steaks on a plate until ready to fry.
- Low-fry cube steak for 2-3 minutes per side. Set fried steaks on wire rack or towel lined plate.
- Cream Pan Gravy
- Using the reserved oil from frying, (add a bit more if needed) whisk in 1 tablespoon of flour to create roux. Whisk until golden brown (about 2 minutes).
- Stir in remaining half & half, bring to a boil and add chicken stock. Continue to whisk until desired thickness is reached. Season with kosher salt and cracked black pepper. Pour over steak.
Tried this recipe?Let us know how it was!