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.
- 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.
- 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.
Serving Suggestion: Mashed potatoes and biscuits.
- 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.