A classic comfort food dish featuring tender, breaded steak fried to golden perfection and served with creamy mashed potatoes and a rich gravy.
Ingredients:
For the Country Fried Steak:
- 1.5 pounds beef cube steak (or round steak, tenderized)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 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
- 4 tablespoons butter
- Salt and pepper to taste
For the Gravy:
- 1/4 cup reserved cooking oil from frying steak
- 1/4 cup all-purpose flour
- 2 cups milk or beef broth
- Salt and pepper to taste
Instructions:
1. Prepare the Country Fried Steak:
- In a shallow dish, combine the flour, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
- In a separate shallow dish, whisk together the eggs and milk.
- Dip each piece of cube steak into the flour mixture, ensuring it is well coated.
- Then, dip the floured steak into the egg mixture, allowing any excess to drip off.
- Finally, coat the steak again in the flour mixture, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
- Carefully place the breaded steaks into the hot oil, ensuring not to overcrowd the skillet.
- Fry for 3-4 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 and cook the potatoes until they 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 until smooth.
- Heat the milk or cream and butter in a small saucepan or microwave until the butter is melted.
- Pour the warm milk/cream mixture into the mashed potatoes and continue mashing until creamy.
- Season with salt and pepper to taste.
3. Prepare the Gravy:
- After frying the steaks, carefully remove all but about 1/4 cup of the oil from the skillet.
- Place the skillet back over medium heat.
- Whisk the flour into the remaining oil, creating a roux. Cook for 1-2 minutes, stirring constantly, until the roux is golden brown.
- Gradually whisk in the milk or beef broth, ensuring there are no lumps.
- Bring the gravy to a simmer and cook, stirring occasionally, until it thickens (about 5-7 minutes).
- Season with salt and pepper to taste.
4. Serve:
- Place a serving of mashed potatoes on each plate.
- Top with a country fried steak.
- Ladle the gravy generously over the steak and potatoes.
- Serve immediately.