Country Fried Steak Cream Gravy: The Ultimate Comfort Food Recipe

Country Fried Steak with Cream Gravy, a dish that whispers of Southern comfort and hearty family meals, is about to become your new favorite weeknight indulgence. Imagine sinking your teeth into a tender, crispy steak, its golden-brown crust giving way to juicy, flavorful meat, all smothered in a rich, creamy gravy that begs to be sopped up with a warm biscuit. Sounds divine, doesn’t it?

This isn’t just any steak; it’s a culinary hug from the South. While its exact origins are debated, country fried steak with cream gravy is believed to have evolved from the German Wiener Schnitzel, brought to America by immigrants and adapted with readily available ingredients. It quickly became a staple in Southern and Midwestern cuisine, a testament to resourcefulness and delicious simplicity.

What makes this dish so universally loved? It’s the perfect marriage of textures and flavors. The crispy, seasoned coating provides a delightful crunch, contrasting beautifully with the tender steak inside. And that gravy! Oh, that creamy, peppery gravy! It’s the soul of the dish, tying everything together in a symphony of savory goodness. Plus, it’s surprisingly easy to make, making it a fantastic option for a satisfying and comforting meal any night of the week. Get ready to experience a taste of Southern charm with this incredible recipe!

Ingredients:

• For the Steak:
• 1 ½ pounds beef round steak, about ½ inch thick
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• 2 large eggs
• ¼ cup milk
• Vegetable oil, for frying (about 2-3 cups)
• For the Cream Gravy:
• ¼ cup reserved cooking oil (from frying the steak)
• ¼ cup all-purpose flour
• 3 cups whole milk
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper, or to taste
• ¼ teaspoon garlic powder
• Pinch of nutmeg (optional)
• 2 tablespoons butter (optional, for extra richness)

Preparing the Steak:

1. Tenderize the Steak: Place the round steak between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the steak to about ¼ inch thickness. This tenderizes the meat and helps it cook evenly. Don’t overdo it, you want to tenderize, not pulverize!
2. Cut the Steak (Optional): If the steak is very large, you can cut it into smaller, more manageable pieces. I usually cut mine into pieces about 4×6 inches. This makes them easier to handle and ensures they cook evenly.
3. Prepare the Breading Station: In a shallow dish, combine the flour, salt, pepper, garlic powder, onion powder, and paprika. Whisk together until well combined. This is your dry dredge. In another shallow dish, whisk together the eggs and milk. This is your wet dredge.
4. Bread the Steak: Dredge each piece of steak in the flour mixture, making sure to coat it completely. Then, dip it into the egg mixture, ensuring it’s fully coated. Finally, dredge it back into the flour mixture, pressing the flour onto the steak to ensure it adheres well. This double coating is key to a crispy crust! Make sure to shake off any excess flour after each step.
5. Rest the Breaded Steak: Place the breaded steak on a wire rack for about 10-15 minutes. This allows the breading to adhere better and prevents it from falling off during frying. This is a crucial step that many people skip, but it makes a big difference!

Frying the Steak:

1. Heat the Oil: Pour vegetable oil into a large skillet or deep fryer to a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C). You can test the oil by dropping a small piece of breaded steak into it; if it sizzles and browns quickly, the oil is ready. Be careful not to overheat the oil, as it can burn the steak.
2. Fry the Steak: Carefully place the breaded steak into the hot oil, being careful not to overcrowd the skillet. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the steak should reach 145°F (63°C). Use tongs to flip the steak and monitor the color closely.
3. Drain the Steak: Remove the fried steak from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the steak crispy.
4. Repeat: Repeat the frying process with the remaining steak, adding more oil if necessary. Make sure to maintain the oil temperature for consistent results.

Making the Cream Gravy:

1. Reserve the Oil: After frying the steak, carefully pour off all but ¼ cup of the oil from the skillet. Be careful, the oil will be hot! If you don’t have enough oil left, you can add a little more vegetable oil or butter.
2. Make the Roux: Place the skillet with the reserved oil over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes, or until the roux is light golden brown. This is the base of your gravy, so don’t rush it! The roux should smell nutty and fragrant.
3. Whisk in the Milk: Gradually whisk in the milk, a little at a time, making sure to incorporate it fully into the roux before adding more. This prevents lumps from forming. Continue whisking until the gravy is smooth and thickened.
4. Season the Gravy: Stir in the salt, pepper, garlic powder, and nutmeg (if using). Taste and adjust seasonings as needed. Remember, you can always add more, but you can’t take it away!
5. Simmer the Gravy: Reduce the heat to low and simmer the gravy for about 5-10 minutes, stirring occasionally, until it reaches your desired consistency. The longer it simmers, the thicker it will become. If the gravy becomes too thick, you can add a little more milk to thin it out.
6. Add Butter (Optional): For extra richness, stir in the butter until melted and fully incorporated. This adds a lovely sheen and flavor to the gravy.

Serving:

1. Serve Immediately: Serve the country fried steak immediately, topped with the creamy gravy.
2. Suggested Sides: This dish is delicious served with mashed potatoes, green beans, corn, or biscuits.

Conclusion:

And there you have it! I truly believe this Country Fried Steak with Cream Gravy recipe is a must-try for anyone craving a hearty, comforting, and utterly delicious meal. It’s more than just a recipe; it’s an experience, a taste of home-style cooking that will warm you from the inside out. The crispy, golden-brown steak paired with the rich, creamy gravy is a symphony of textures and flavors that will leave you wanting more.

Why is this recipe a must-try? Because it delivers on all fronts. It’s relatively simple to make, using readily available ingredients. The result is a restaurant-quality dish that you can proudly serve to your family and friends. Forget the frozen dinners or takeout – this is real food, made with love, and bursting with flavor. Plus, mastering this recipe opens the door to countless variations and adaptations, allowing you to customize it to your own preferences.

Serving Suggestions and Variations:

Now, let’s talk about serving suggestions. I personally love serving this Country Fried Steak with Cream Gravy alongside a generous helping of mashed potatoes. The creamy potatoes perfectly complement the crispy steak and soak up all that delicious gravy. Green beans or corn on the cob are also excellent choices for a side dish, adding a touch of freshness and color to the plate.

But don’t stop there! Feel free to get creative with your sides. A simple side salad with a vinaigrette dressing can provide a nice contrast to the richness of the main course. Or, if you’re feeling adventurous, try serving it with some cheesy grits or even a baked sweet potato.

As for variations, the possibilities are endless. If you’re looking to lighten things up a bit, you can use leaner cuts of steak or substitute the heavy cream in the gravy with half-and-half. For a spicier kick, add a pinch of cayenne pepper to the flour mixture or a dash of hot sauce to the gravy. You can also experiment with different herbs and spices to create your own unique flavor profile. Some people like to add a touch of garlic powder or onion powder to the flour mixture, while others prefer to use a blend of Italian herbs.

Another fun variation is to use chicken instead of steak. Simply follow the same recipe, substituting chicken breasts or cutlets for the steak. This is a great option for those who prefer chicken or are looking for a slightly lighter meal. You can even use pork chops for a different twist!

Don’t be intimidated by the frying process. With a little practice, you’ll be able to achieve that perfect golden-brown crust every time. Just remember to use a heavy-bottomed skillet and maintain a consistent oil temperature. And don’t overcrowd the pan, as this will lower the oil temperature and result in soggy steak.

I’m confident that you’ll love this Country Fried Steak with Cream Gravy recipe as much as I do. It’s a classic dish that’s sure to become a family favorite. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece.

I can’t wait to hear about your experience! Please, give this recipe a try and share your thoughts in the comments below. Let me know what variations you tried, what sides you served it with, and how much your family enjoyed it. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes for you. Happy cooking! I hope you enjoy this Country Fried Steak Cream Gravy as much as my family does.

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