Country fried steak with mashed potatoes and creamy gravy – the ultimate comfort food recipe from the Pioneer Woman herself.
Making Country Fried Steak is the best way to elevate the humble cube steak to a whole new level! Also known as chicken fried steak, this dish involves breading the steak in a seasoned coating then frying it. The result is a mouthwatering, crispy crust and an amazing flavor that will have you turning to this recipe over and over again!
Despite its name, chicken fried steak contains NO chicken. That’s right, no chicken at all!
The name refers to the style of cooking rather than the ingredients! In this dish, the cube steak is cooked in the same way as fried chicken.
One of the best things about this dish is the contrast between the creaminess of the gravy and the crunchiness of the steak – they really do make a perfect combination!
And although this recipe suggests serving the steak with mashed potato, we totally recommend trying chicken fried steak sandwiches too!
This is an easy meal to make, so it’s ideal for busy weeknights. But to save even MORE time, why not try breading a double batch of steak and freezing half of it BEFORE you fry it?
Just lay the breaded steak pieces out in a single layer on a tray lined with parchment paper. Allow them to freeze overnight, then remove them from the tray and place them in a large zip-top bag for future use.
Love Ree Drummond? Don’t miss our favorite Pioneer Woman recipes!
Tips for creating the perfect crunch!
The key to good country fried steak is testing the oil. The best way to do this is to sprinkle in some flour. If the oil is hot enough, the flour will sizzle straight away.
If you put the breaded steak into oil that is not hot enough, the breading will drop right off and the finished dish won’t have that lovely savory ‘crunch’ that makes chicken fried steak so special!
If the flour turns brown very quickly, however, this means the oil is too hot and the breading will burn before the steak is cooked. In this case, lower the heat and test the oil again before adding the steak.
The recipe tells you to cook only 3 pieces of steak at a time. It can be tempting to add more to the pan, but if you add more than 3 pieces the temperature of the oil will drop too quickly and the breading will come off the meat.
Like the look of this recipe but unable to eat gluten? Then don’t miss this easy Gluten Free Chicken Fried Steak recipe!
Pioneer Woman Country Fried Steak
Ingredients
- 1 1/2 cups Whole Milk
- 2 Extra Large Egg
- 2 cups All-Purpose Flour
- 2 teaspoons Lawry’s Seasoned Salt
- 1 1/2 teaspoons Freshly Ground Black Pepper
- 3/4 teaspoon Paprika
- 1/4 teaspoon Ground Cayenne Pepper
- 3 pounds Cube Steak (tenderized round steak that’s been extra tenderized)
- 1 pinch of Kosher Salt
- 1/2 cup Canola Oil (or use vegetable oil)
- 1 tablespoon Butter
- 3/10 cup All-Purpose Flour
- 3 cups Whole Milk
- 1/2 teaspoon Lawry’s Seasoned Salt
- 1 pinch of Freshly Ground Black Pepper
- 6 cups Mashed Potatoes for serving
Instructions
- Arrange three bowls in a line. In the first, mix the milk with the eggs. In the second, mix the flour with the seasoned salt, black pepper, paprika and cayenne. Place the steak in the last bowl. At the end of the line, place a clean plate, ready for the breaded steak.
- Take the first steak and sprinkle both sides with kosher salt and pepper. Coat it in the flour mixture, then place in the milk/egg mixture, coating thoroughly. Finally, place it back into the flour mixture and turn it, making sure it is well coated. Place on the clean plate, then repeat with the other steaks.
- Heat the oil and butter over a medium heat in a large skillet. Test by dropping in a few sprinkles of flour, which will sizzle when the oil is hot enough.
- When the oil is ready, add 3 pieces of the steak at a time and cook until the edges start to look golden. This will take around 2 minutes each side.
- Place the meat on a plate lined with paper towels and keep warm whilst you cook the rest.
- Once all the steak is cooked, pour the grease from the pan into a heatproof bowl and return the skillet to the stove (don’t clean it first). Set the heat to medium-low and return 1/4 cup of the grease back to the skillet.
- Once the grease is hot, sprinkle the flour for the gravy over it evenly. Whisk the flour into the grease, which will create a golden brown paste (roux). If it looks too greasy, add a little extra flour. If it seems too clumpy, add a little more grease.
- Once the roux is a deep, golden brown color, whisk in the milk. Add seasoned salt and black pepper to taste and cook until the gravy is thick and smooth, stirring constantly. This should take 5 to 10 minutes. If the gravy becomes too thick, add a little more milk.
- Serve the meat with mashed potato and top with the gravy.