A comforting and hearty meal featuring tenderized steak, breaded and fried to golden perfection, served with creamy mashed potatoes and a rich, savory gravy.
Ingredients:
For the Country Fried Steak:
- 1.5-2 pounds beef cube steak (or round steak, tenderized)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 2 large eggs
- 1/2 cup milk
- Vegetable oil, for frying (about 1-2 inches deep in the skillet)
For the Mashed Potatoes:
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup milk or heavy cream (or a mix)
- 4 tablespoons butter
- Salt and pepper, to taste
For the Gravy:
- Reserved oil from frying (about 1/4 cup)
- 1/4 cup all-purpose flour
- 2 cups milk or beef broth (or a mix)
- Salt and pepper, to taste
Instructions:
1. Prepare the Country Fried Steak:
- In a shallow dish, combine the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
- In a separate shallow dish, whisk together the eggs and milk.
- Dredge each piece of steak in the flour mixture, then dip it in the egg mixture, and then dredge it again in the flour mixture, ensuring it’s fully coated.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a small amount of flour sizzles when dropped in.
- Carefully place the breaded steaks in the hot oil, being careful not to overcrowd the pan.
- Fry each steak for 3-5 minutes per side, or until golden brown and cooked through.
- Remove the steaks from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
2. Prepare the Mashed Potatoes:
- Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork (about 15-20 minutes).
- Drain the potatoes and return them to the pot.
- Using a potato masher or electric mixer, mash the potatoes while gradually adding the milk or cream and butter.
- Season with salt and pepper to taste.
- Keep the mashed potatoes warm.
3. Prepare the Gravy:
- Carefully pour off most of the oil from the skillet, leaving about 1/4 cup.
- Heat the remaining oil over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the roux is golden brown.
- Gradually whisk in the milk or beef broth (or a mix), stirring constantly to prevent lumps.
- Bring the gravy to a simmer and cook for 5-7 minutes, or until it has thickened.
- Season with salt and pepper to taste.
4. Assemble and Serve:
- Place a scoop of mashed potatoes on each plate.
- Top with a piece of country fried steak.
- Ladle generous amounts of gravy over the steak and potatoes.
- Serve immediately and enjoy!