Country Fried Steak

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4
  • Ingredients

  • 1 1/2 lbssirloin steaks( (pinned)( if not pinned use a mallet to tenderize))
  • 1/2 cupflour
  • salt
  • fresh pepper, ground
  • 2tablespoons bacon grease or 2tablespoonslard( you can use a oil like canola)
  • 2tablespoonsWondra Flour( or another gravy flour)
  • 2cupshalf-and-half
  • 4tablespoonssweet creamy butter
  • Directions

  • Trim visible fat from meat and cut into 4 equal serving pieces.
  • Mix flour,salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it,coating well on both sides.
  • Heat grease or oil until hot but not smoking in aheavy, wide skillet with a lid.
  • Brown the meat pieces on both sides, turn heatdown a bit, cover and let steak fry like chicken for 15 to 20 minutes, untildone. Remove cover and let steak crisp for about 5 minutes.
  • Take steak from thepan and drain.
  • Leave about 2 Tbsp of drippings and all the browned flecks ofcrust in the pan.
  • Turn the heat a bit lower, sprinkle Wondraflour int o thedrippings and stir to keep from lumping while it browns.
  • Slowly add half andhalf, stirring.
  • Let it cook until thick, about 3 to 5 minutes.
  • Taste and addseasoning, if needed.
  • Return the steaks to the gravy and cook an additional 5mins or so.
  • Serve on plate, Mashed potatoes, maybe some green beans with country ham.
  • Reviews

  • “Thanks Cousen; really great. Billy Moser”

  • “Really good, I am so happy I understand how to make country gravy now. I sprinkled a little Knorr Beef to get it beefy, yum! Thank you for a great recipe.”

  • “Sooooo good!The bacon grease is what really sets it apart.I free handed the gravy as I only had milk instead of Half and Half, and I added some extra salt and pepper…..Super good and great informative directions.Thanks for a great recipe!”

  • “Excellent recipe for that other Southern steak – not to be confused with Chicken Fried Steak (which is more battered and cooked faster).The sirloin would give this such excellent beefy flavor, but I used cube steaks, and they were great, too.I didn’t have bacon grease or lard, so I used Crisco, and just used the left over seasoned flour for the gravy.The recipe doesn’t mention when to add the butter, so I never used it.It was delicious without it.”

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