There is a lot of confusion among food historians as to where the name came from. It is thought that the recipe came first. The basic ‘dredge in floor’ style of cooking meat is very old. The method produces a more tender and flavorful cut of meat. Many European recipes are similar to chicken or country fried steak, such as German Wiener schnitzel. The usual way of making the European recipes is to cover a piece of tough meat with flour and seasonings, fry it in fat, cover it with gravy and bake until it is tender.
This recipe is nothing my Mother ever fixed. The first time I tasted chicken fried steak or country steak was at a truck stop between here and there many long years before my hair developed grey streaks. I thought it was one of the most wonderful foods on the face of the planet. The meat was tender, well seasoned and covered in thick cream gravy with a mound of real mashed potatoes along side. Now the food police who would like to force us to live on nothing but bland tasteless garbage call this a heart attack on a plate. Guess eating it once in a while couldn’t hurt.
Serve with mashed potatoes, a cooked vegetable or a salad and hot bread.
- 1 to 1 ½ lbs. round steak or beef cube steaks
- 1 ¼ cups of all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning or sage
- 1 teaspoon Paprika
- 1 teaspoon dry mustard
- 2 eggs
- 1 cup of milk
- 3 to 4 tablespoons of fat and drippings from the pan
- 3 to 4 tablespoons of the seasoned flour
- 2 teaspoon of beef bullion
- 2 teaspoons of Worcestershire sauce
- 1 cup of water
- 1 cup of milk
If you use round steak cut it into serving portions and pound with a meat mallet or with the edge of a heavy saucer to tenderize. This step is not needed if you use cube steaks.
Place the flour and seasonings in a shallow dish and mix well. Beat the eggs and milk together in another shallow dish. Heat enough shortening or cooking oil in a deep frying pan to half the thickness of the meat. Dip the pieces of meat into the egg and milk mixture, then into the flour mixture, then again into the egg and milk and lastly into the flour mixture. Put the pieces of meat into the hot fat in the frying pan and cook until both sides are browned, turning once. Remove the meat and set aside while you make the gravy.
Pour off all but 3 to 4 tablespoons of the fat from the pan. Add 3 to 4 tablespoons of the seasoned flour. Stir and cook until you have a slightly browned roux. Stir or whisk in the water, add the Worcestershire sauce and the bullion. Stir in the milk. Add the meat back into the pan making sure you cover it with the gravy. Either cover and simmer for about 1 hour or bake the pan of meat and gravy covered in a 350 degree F. oven until the meat is tender.
Baking is much easier.
Sauté some thinly sliced onions in the hot fat after removing the meat and add the onions to the gravy.
You can fancy up the gravy by adding some wine.