Southern country fried steak and gravy recipe

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It might taste like you spent all day in the kitchen, but this dish can be ready in under an hour. It's up to you if you want to actually tell people that! The special ingredient in this recipe? Just a couple tablespoons of hot sauce. It gives the batter just the right kick.
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country fried steak and gravy
4
40 minutes
50 minutes
1 hour 30 minutes
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1 1/2 cups buttermilk
1 egg
2 tablespoons of your favorite hot sauce
3-4 cups vegetable or canola oil (depending on size of pan)
2 cups flour
4 beef cube steaks, pounded to tenderize
⅓ cup butter
5 cloves garlic, minced
⅓ cup all-purpose flour
3 cups beef stock or broth, no sodium
½ cup cream
½ teaspoon salt
½ teaspoon pepper
In a bowl, mix together baking powder, baking soda, paprika, pepper and salt.
Add buttermilk, egg and hot sauce. Mix well.
Fill a pan with oil, a little less than half full. Turn heat to medium high.
While oil is coming to temperature, coat steaks in flour. Tap off any excess. Dip each steak into the buttermilk mixture, and then back into the flour again. Be sure steaks are well-coated in flour. Gently tap off any excess.
Carefully place into the hot oil. Cook for 4 to 5 minutes on each side, until golden brown. Adjust heat as needed.
Place cooked steaks on a wire rack or a plate lined with paper towels.
Remove oil from pan.
Melt butter on medium heat. Add garlic and cook for 2 to 3 minutes, until fragrant.
Add flour to make a roux. Cook for 3 to 5 minutes, continuously stirring.
Slowly whisk in beef stock to prevent lumps. Adjust heat as needed and allow to simmer until thickened, 10 to 15 minutes.
Add cream, salt and pepper. Continue to simmer for another 5 to 10 minutes.
Smother steaks with gravy and serve.
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