Crispy Country Fried Steaks are covered with a creamy and delicious homemade brown gravy with mushrooms. This steak recipe is delicious comfort food
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❤️ Why you'll love it
- It is a tender steak dinner that is low fat, high protein, and low calorie
- Just a few simple ingredients is all you need to make this skillet recipe!
- The pan drippings add incredible flavor to the creamy gravy.
🥘 Ingredients
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Cube steaks, you can buy cubed steaks in the grocery store, or buy a round steak and using a meat tenderizer tool, flatten the steaks out using the textured side of the meat mallet.
Fat-free milk, to reduce the fat in the recipe, I opted to use fat free rather than whole milk.
Large eggs, you will only use the white of the egg, again, to reduce fat.
Beef broth: used to make the gravy.
All-purpose flour, contributes to the crispy crust of the steak coating and aids in thickening the gravy.
Onion powder, and Garlic powder, to add flavor to the flour coating.
Salt and Black pepper to add bring out the flavor of the meat.
Vegetable oil or canola oil, just a little to fry the steaks.
Button mushrooms, are a part of the gravy mixture.
🔪 Instructions
For the steak:
- Using a hand whisk or fork, whisk together milk and egg whites in a shallow dish.
- In a separate shallow bowl, add flour, onion powder, garlic powder, salt, and black pepper. Stir to combine.
- Working with 1 steak at a time, dip cube steak in egg mixture; Hold above the bowl for a few seconds to allow any extra egg white drip from the meat.
- Dredge beef steaks in flour mixture, shaking lightly to remove any excess flour from the meat.
- Repeat procedure with remaining steaks, egg mixture, and flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add breaded meet to the hot skillet and cook 3 minutes on each side or until browned.
- Remove steak from pan and place on top of a wire rack on a baking sheet. Keep warm.
To make the gravy:
- Add mushrooms to same skillet the cake was cooked in. Sauté 3 minutes, scraping up any brown bits from the steak, until mushrooms have released their water.
- In a small bowl, combine flour, salt, and broth, stirring with a whisk. Add the seasoned flour mixture to the mushroom mixture, and cook, stirring often, for 2 minutes, or until you have a golden-brown paste.
- Using a hand whisk, add milk and beef broth to the pan, whisking constantly to prevent any lumps.
- Bring the gravy mixture to a boil, reduce to medium-low heat and cook for 1 minute, stirring constantly.
- Spoon gravy over steaks.
🥄 Equipment
Large skillet
Hand whisk
Shallow bowls
🥫Storage
Store leftovers in an airtight container in the fridge up to 4 days.
📖 Variations
- Add a teaspoon of cayenne pepper or tablespoon of hot sauce to the flour mixture to add a little heat to the coating.
💭 Tips
- Place steaks on a baking sheet and keep warm in a 170 degrees f oven while you are making the gravy.
- After you dip the steak in the egg wash, hold it up and let the excess liquid runoff. This will prevent the flour coating from getting too "wet" and not allowing it to crisp up.
- Cook the steaks on medium-high heat. Anything lower will cause the meat to "sweat" and cause the coating to come off.
- Whisk flour mixture constantly when adding to the mushrooms in the skillet. This will ensure a smooth gravy for your country fried steak.
📚 Related Recipes
Another comfort food classic is the recipe for Braised Pork Chops with Country Gravy.
These Vegetarian Chicken Fried Steaks are a great way to feed the non meat eater in your life, and they are absolutely delicious!
Chipped Beef Gravy is another old fashioned comfort food that makes an easy weeknight dinner.
🍽 Serve with...
Serve each piece of country-fried steak with ⅓ cup mushroom and brown gravy along with a side of Mashed potatoes or Garlic Mashed Cauliflower with Browned Butter Sauce.
🏫 The last word
From everything I've read, Country Fried Steak is very similar to Chicken-Fried Steak. The only real difference is the gravy. Country Fried Steak is served with a brown, or beef flavored gravy. And, Chicken Fried Steak is served with a white gravy that is made with milk-based gravy.
For this recipe, I decided to add mushrooms to the gravy to give it a little substance and extra flavor. The mushrooms were chopped, then cooked in the same skillet the steaks were cooked in. Once the mushrooms were cooked down and golden brown, I added the broth mixture to make the gravy. It was super flavorful and SO delicious!
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📖 Recipe
Country Fried Steak with Mushroom Gravy
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 3 tablespoons fat-free milk
- 2 large eggs , whites only
- ⅓ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 pound sirloin cubed steaks
- 2 teaspoons vegetable oil
for the gravy:
- 1⅓ cups fat-free milk
- 2 cups mushrooms quartered
- 2½ tablespoons all-purpose flour
- ¼ teaspoon salt
- 14 ounces fat-free low salt beef broth
Instructions
For the steak:
- Using a hand whisk or fork, whisk together milk and egg whites in a shallow dish.In a separate shallow bowl, add flour, onion powder, garlic powder, salt, and black pepper. Stir to combine.
- Working with 1 steak at a time, dip cube steak in egg mixture; Hold above the bowl for a few seconds to allow any extra egg white drip from the meat.
- Dredge beef steaks in flour mixture, shaking lightly to remove any excess flour from the meat.eat and cook for 1 minute, stirring constantly.Spoon gravy over steaks.
- Repeat procedure with remaining steaks, egg mixture, and flour mixture.
- Heat oil in a large nonstick skillet over medium-high heat. Add breaded meet to the hot skillet and cook 3 minutes on each side or until browned.
- Remove steak from pan and place on top of a wire rack on a baking sheet. Keep warm.
For the gravy
- Add mushrooms to same skillet the cake was cooked in. Sauté 3 minutes, scraping up any brown bits from the steak, until mushrooms have released their water.
- In a small bowl, combine flour, salt, and broth, stirring with a whisk. Add the seasoned flour mixture to the mushroom mixture, and cook, stirring often, for 2 minutes, or until you have a golden-brown paste.
- Using a hand whisk, add milk and beef broth to the pan, whisking constantly to prevent any lumps.
- Bring the gravy mixture to a boil, reduce to medium-low heat and cook for 1 minute, stirring constantly. Spoon gravy over steaks.
Elizabeth says
There is also a meat cuber named "Fast Cutlet Maker" that smash the meat lobes and form clear squared pattern on it. Its popular in Poland.
Shelby says
Hi Elizabeth, that's pretty cool, I'll have to see if I can find one!
Sandra says
I made this recipe last night. However, I feel that something was left out of the instructions. In the ingredients for the gravy it calls for 1-1/3 cup fat free milk. But, in the directions, it does not say to add milk to the gravy. I put the milk in with everything thing else but it turned out very thin. I added more flour, which helped, but not a whole lot. Can you tell me if there is anything else I can do to thicken the gravy up?
Shelby says
Hi Sandra, The milk goes in after you add the flour and broth. I had inadvertently typed broth instead of milk and have updated the recipe to reflect this. My apologies! As for the gravy not thickening up, adding more flour should help. I like to mix flour with some water (whisked until no lumps) then whisk it into the gravy. I'd start with about a tablespoon of flour to about 2 tablespoons water. That should help. Another alternative is to use cornstarch instead of flour.
Anonymous says
Just one question when do you add the 11/3 cups of milk for the gravy instructions?
Jackson says
I'm looking at this just before bedtime and suddenly I am starving. I need a big ol plate of this immediately!
Deeba PAB says
Nom Nom...looks finger licking good. I like Grumpy. He's got good taste!
marla says
I can see why he would love this one!! Looks awesome with that mushroom sauce 🙂
Cookin' Canuck says
This is comfort! I could happily eat that mushroom gravy with a spoon.
Maria says
Extra mushrooms for me:)
Cajun Chef Ryan says
Country Fried Steak with Cream Gravy and mashed potatoes was always a popular menu item on our rotation specials menu. Sold out every time too!
This Cooking Light version looks like a very good way to enjoy the same with a healthier bent!
Bon appetit!
CCR
=:~)