Why You’ll Love This Country Fried Steak Recipe
There’s something undeniably comforting about a plate of country fried steak, and this recipe takes that comfort to the next level.
The crispy, golden crust paired with the tender meat creates a delightful contrast that’s hard to resist. I love how the paprika adds a subtle kick, elevating the dish beyond the ordinary.
Plus, it’s incredibly versatile; you can serve it with creamy mashed potatoes or even on a sandwich.
Every bite feels like a warm hug, reminding me of family gatherings and home-cooked meals.
Trust me, once you try this recipe, it’ll become a staple in your kitchen!
Ingredients of Country Fried Steak
When it comes to whipping up a delicious country fried steak, the ingredients you choose can really make a difference. This recipe is straightforward, but the combination of flavors and textures is what really elevates it to comfort food status.
Grab your apron, because we’re about to plunge into a list of what you’ll need to create this delightful dish. Just imagine that crispy, golden crust and the rich, creamy gravy—it’s enough to make anyone’s mouth water, right?
Here’s what you’ll need for this paprika-spiced country fried steak:
- 1 1/2 lbs cube steaks
- 1 cup all-purpose flour, plus 3 tablespoons flour, divided
- 1 1/2 teaspoons salt, divided
- 1 1/4 teaspoons pepper, divided
- 1 teaspoon paprika
- 2 1/2 cups milk, divided
- 3 eggs, beaten
- 4 tablespoons oil (or butter for frying)
Now, before you start cooking, let’s chat about those ingredients for a sec. First off, cube steaks are the star of the show here—they’re tender and soak up all those yummy flavors.
If you’re feeling fancy, you could even try using a different cut of beef, but cube steak is usually a crowd-pleaser. And don’t skimp on the spices; the paprika not only adds a lovely color but also brings a warm, subtle heat to the dish.
As for the oil, you can use vegetable oil or even a mix of oil and butter for a richer flavor. Oh, and about the milk—don’t worry if you spill a little; it happens to the best of us (like that time I tried to multitask and ended up with a dairy disaster on my kitchen floor).
Just keep it steady, and you’ll be on your way to serving up a plate of country fried steak that’s sure to impress.
How to Make Country Fried Steak
Alright, let’s plunge into making this delicious paprika-spiced country fried steak. First things first, you’ll need those 1 1/2 lbs of cube steaks. Go ahead and season them generously on both sides with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper. If you’re like me and love a little extra flavor, feel free to sprinkle on a bit more—no judgment here.
Now, set up your three shallow bowls: one with 1 cup of all-purpose flour mixed with 1 teaspoon of paprika and a pinch of salt and pepper, another with 2 1/2 cups of milk, and the last with 3 beaten eggs. This is your dredging station, and trust me, it’s like a mini assembly line for deliciousness.
Next, it’s time to coat those steaks. Start by dipping each cube steak into the milk, letting any excess drip off. Then, dredge it in that seasoned flour, ensuring it’s well-coated. After that, give it a quick dip in the egg wash, followed by another layer of the seasoned flour. It’s a bit messy, but that’s half the fun, right?
Now, heat 2 tablespoons of oil in a large skillet over medium heat. If you’re feeling adventurous, use two skillets to cook all the steaks at once. Cook the coated steaks for about 4-5 minutes per side until they’re golden brown and crispy—just enough to make your kitchen smell divine. Once they’re done, remove them from the skillet and set them aside on a plate.
Now, let’s make the gravy—which, let’s be real, is the best part. In that same skillet, you can leave behind just about 1 tablespoon of oil and add in 3 tablespoons of butter. Once it’s melted and bubbly, whisk in the remaining 3 tablespoons of flour to create a roux.
Cook this on low heat for a couple of minutes (don’t burn it, or you’ll have to start over—trust me, I’ve been there). Gradually whisk in the remaining 2 cups of milk, stirring constantly until it thickens and comes to a boil, which should take just a few minutes. Once it’s thickened to your liking, remove it from heat.
Now all that’s left is to plate your crispy country fried steaks, drench them with that creamy gravy, and serve with mashed potatoes on the side. Ah, comfort food at its finest.
Country Fried Steak Substitutions & Variations
If you’re looking to switch things up with your country fried steak, there are plenty of substitutions and variations to explore. Instead of cube steaks, try using chicken thighs or pork chops for a different flavor.
You can also swap out all-purpose flour for almond flour or cornmeal for a gluten-free option. For added spice, consider incorporating cayenne pepper or garlic powder into the seasoning mix.
If you want to go healthier, bake the breaded steaks instead of frying them. Finally, experiment with different gravies, like mushroom or jalapeño cream sauce, to elevate your dish even further!
Additional Tips & Notes
To guarantee your country fried steak turns out perfectly, I recommend prepping all your ingredients before you begin cooking.
Keep an eye on the oil temperature; if it’s too hot, your steaks will burn. I usually do a test with a small piece of bread to check if the oil’s ready.
When dredging, make sure each steak is well-coated for that crispy texture I love. If you want extra flavor, consider adding garlic powder or onion powder to the seasoned flour.
Finally, don’t rush the gravy; stirring it slowly guarantees a rich, smooth consistency that makes all the difference. Enjoy!