Country Fried Steak with Cream Gravy

Country Fried Steak with Cream Gravy

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 8

    • About This Recipe

    “A favorite with our family for years. I serve this with rice.Use milk to thin the gravy if necessary.Hope you enjoy!”

    Ingredients

  • 2 -2 1/2 lbscube steaks, cut into serving size peices
  • 1teaspoonsalt
  • 1/2 teaspoonpepper
  • 1/2 teaspoongarlic salt
  • 1/2 cupflour
  • 1/2 cupmilk
  • 1/2 cupvegetable oil
  • 1/4 cupflour
  • 2cupsmilk( more if desired)
  • 1/2 teaspoonsalt
  • 1/4 teaspoonpepper

    • Directions

  • Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt.
  • Dredge steak in 1/2 cup flour and dip into 1/2 cup milk.
  • Return to flour and dredge again.
  • Brown steaks in hot oil in large, heavy skillet.
  • Remove from skillet and drain on paper towels: set aside.
  • Pour off pan drippings, reserving 3 tbs.
  • Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
  • Add 2 cups milk; cook stirring constantly.
  • Stir in 1/2 tsp salt and 1/4 tsp pepper.
  • Add steak to gravy; cover and reduce heat and simmer for 25 minutes.
  • Remove cover and cook an additional 5 minutes.
  • Serves 8.

    • Reviews

  • “Good flavor, but the gravy was really thick and my kids wouldn’t touch the dish because of it.Next time I make it, I will add more milk and less flour.My husband and I really enjoyed it.”

  • “We really liked this alot! I thought the thick gravy was really good, but it would be simple to thin if you felt the need… I will definately make this again my son and my hubby and myself all enjoyed it very much! Thanks for the delicious recipe Bev!”

  • “The super thick sauce/gravy seems to make the meat extra tender and flavorful.I don’t eat all the gravy that it makes but this is absolutely delicious!”

  • “It is a wonderful recipie my family loves it”

  • “Perhaps this is something that you need to grow up with we didn’t find it at all bland. I has the hearty very beefy flavor that you want that is accented by the garlic (of which you can add as much or little as you like). This is pure “Down On The Ranch” comfort food at it’s best. The steak is very tender and almost melts in your mouth and the gravy is rich tasting, I did thin it a bit. It’s a keeper. :D”

  • “Excellent dish.Very easy to make.It was a little bland for our tastes, so next time I will add a little paprika, I think.But still a great recipe, and I will use it again!”

  • “This is so good. The cube steaks were so tender you could cut them with a fork. Loved it.”

  • “Really enjoyed this and it was easy to prepare.Definitely a keeper.”

  • “Hey Bev-I used this recipe for boneless pork chops which I pounded thin.They were tender and full of flavor.We loved it!I used my electric skillet, followed the recipe to a T and it came out great.I love no hassle recipes!I served this dish with stir fried garlic broccoli and Au Gratin Potatoes.Thanks for posting.Di”

  • “First of all, I`d like to wish you a Very Happy Birthday!!This is a great recipe, and i`m sure to be used over, and over!! Thank You so much Bev!!”

  • “I did not have cube steak so I used hamburgers instead.Still turned out pretty good.It’s a keeper.”

  • “Made as posted except I soaked my steak in water to cover mixed with some salt and vinegar for 2 hours to tenderize.Afterwards, I made as posted.First time I’ve ever left the meat in the gravy after cooking.This was delicious, but I found the crust a bit limp after soaking in the gravy for 20 minutes.Overall a delicious recipe!Thanks for sharing!”

  • “First of all I must tell you how embarrassed I am,this recipe has been printed of since June of last year. I finally made it on 7/15/08, and I wish that it was made earlier than last night.Since there was just two the recipe was adjusted accordingly. SO is doing low carb and I’m not, this was “Comfort Food “without a ton of carbs.Which works for both of us. This is going to be made again. Thanks for posting and, “Keep Smiling :)””

  • “It was good, but a little bland.”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST