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Country Fried Steak
Created by: Howcan Team
Ingredients
- 4 (4-ounce) cube steaks
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 eggs
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
Instructions
- In a shallow dish, combine 1 cup of flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1/2 teaspoon of paprika, and 1/2 teaspoon of cayenne pepper.
- In another shallow dish, whisk together 2 eggs and 1/2 cup of buttermilk.
- Dredge each cube steak in the seasoned flour, then dip into the egg mixture, and coat again with the seasoned flour.
- Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat.
- Carefully place the coated steaks in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the steaks from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve the country fried steaks hot with mashed potatoes and gravy. Enjoy!
Country Fried Steak, also known as chicken fried steak, has a rich history rooted in Southern cuisine. This beloved dish consists of a tenderized beef steak coated in seasoned flour and fried until golden brown, then smothered in a creamy gravy. Its origins can be traced back to German and Austrian immigrants who settled in Texas in the 19th century, bringing with them the tradition of tenderizing and breading tough cuts of meat. Today, this hearty comfort food is a staple in Southern diners and home kitchens alike. Notable chefs like Paula Deen and Bobby Flay have put their own spin on this classic dish, adding unique flavors and techniques. For the best Country Fried Steak experience, head to Texas, where it's a menu highlight in many traditional Southern restaurants. The key to a perfect Country Fried Steak lies in the tenderizing process and the flavorful gravy, which should be rich and peppery. For a twist on the classic recipe, some chefs use different cuts of meat, such as pork or venison, to create their own version of this iconic Southern dish.
35 min
4
450 calories
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