Country Fried Steak
Ingredients:
4 cube steaks (or tenderised beef steaks)
4 cube steaks (or tenderised beef steaks)
1 ½ cups of plain flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 cup of buttermilk (or regular milk with 1 tablespoon of vinegar).
2 large eggs
Oil for frying (vegetable or rapeseed)
For the country gravy:
3 tbsp frying oil or butter
3 tbsp all-purpose flour
2–3 cups of milk
Salt and black pepper to taste.
Optional: pinch of paprika or garlic powder.
Instructions:
1. Prepare the steak.
Pat the steaks dry with kitchen roll.
In a shallow dish, mix together the flour, salt, pepper, garlic powder, onion powder and paprika.
In another dish, whisk the eggs and buttermilk together.
2. Dredge the steak
Dredge each steak in the seasoned flour, then dip it in the egg mixture and back into the flour again.
Press the flour onto the meat well to achieve a thick, crispy coating.
Place the steaks on a tray and leave to rest for 10 minutes to allow the coating to stick.
3. Fry the steaks.
Heat ½ inch of oil in a large frying pan over a medium heat.
Fry each steak for 3–4 minutes on each side until golden brown and crispy.
Transfer to a wire rack or paper towels to drain off any excess oil.
4. Make the classic white gravy.
Remove all but 3 tablespoons of oil from the pan.
Add the flour and whisk to form a roux. Cook for one minute.
Slowly pour in the milk, whisking continuously to avoid lumps.
Continue whisking until the gravy has thickened (5–7 minutes).
Season well with salt and pepper, and add a pinch of paprika if desired.
5. Serve!
Pour the warm, creamy gravy over the crispy fried steaks and serve with:
Mashed potatoes
Corn
Biscuits
Mac & cheese (as shown in the photo).
