Country Fried Steak

This unique dish is claimed both by Texans and throughout the South, and for good reason.  It can loosely be traced back to Austrian immigrants in Texas and then spread throughout the MidWest and South for its rapid cooking time and great taste.  It closely resembles a Wiener Schnitzel.

This dish is great for large gatherings or for when your family is out for  a hearty, full meal.  Take note:  it involves a bunch of skillet frying, so unless you have experience here, you may want to pass, but if you are up to the challenge, scroll on down…

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Country Fried Steak

(makes 8 servings; 45 minutes total prep)

Core Ingredients

  • 3 pounds of rib-eye steaks, each 6 oz and 1/2 thick
  • 3/4 cup of milk
  • 1 egg, beaten
  • 2-3 cups flour
  • 2 teaspoons seasoning salt
  • Canola oil

Gravy Ingredients

  • 3 heaping tablespoons flour
  • 2 cups cold milk
  • Kosher salt and freshly ground black pepper

Directions

  1. Take out the steaks and trim all fat, then use a rolling pin to pound them out to 1/4-inch thick.
  2. Grab a shallow bowl and mix together the milk and egg, and then place the flour and salt/pepper in the dish.  Mix lightly.
  3. Get out a large skillet and cover with about 1/2-inch of oil, then turn on medium-high heat
  4. Cover each steak with the egg mixture and then flour and add the steaks to the pan.
  5. Now is time for cooking and flipping!  Let the steaks cook for 3-4 minutes on each side, then flip them.  Continue until both sides are a deep brown and the outsides are completely fried.
  6. Remove the steaks and strain off remaining oil on paper towels, then serve when cooled down!
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