When my brothers come over, I love to feed them something hearty and comforting, so this country-fried steak fits the bill. A simple white gravy flavored with bacon drippings, garlic and Dijon is the perfect sauce to serve with it. You can serve the steak over mashed potatoes or rice, but I really love it with my Herby Grits to change things up.
| Level: | Intermediate |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons bacon drippings
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups half-and-half
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 2 pounds cube steak, or boneless chuck steaks pounded to 1/4-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups all-purpose flour
- 2 tablespoons Miss Brown’s House Seasoning, recipe follows
- 1 cup whole milk
- 2 large eggs
- Vegetable oil, for frying
- Chopped fresh curly parsley, for garnish
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sweet paprika
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- For the gravy: Melt the bacon drippings and butter together in a saucepan over medium heat. Add the garlic and cook until softened, about 30 seconds. Whisk in the flour and cook until foamy. Whisk in the half-and-half and cook, stirring frequently, until the mixture thickens, about 4 minutes. Whisk in the mustard and season with salt and pepper. Set aside and keep warm.
- For the country-fried steak: Sprinkle the steaks with the salt and pepper. Combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Dredge the steaks in the flour mixture and shake off the excess. Dip in the milk mixture and then in the flour mixture again, pressing to coat well. Place the coated steaks on a rimmed baking sheet.
- Pour enough oil into a large cast-iron skillet to reach 1 inch up the sides. Heat to medium-high heat (about 350 degrees F).
- Fry the steaks, in batches, until golden brown and crispy, 3 to 4 minutes. Drain on paper towels.
- To serve, spoon the gravy on each serving of steak. Sprinkle with the parsley before serving.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 933 |
| Total Fat | 73 g |
| Saturated Fat | 17 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 35 g |
| Cholesterol | 170 mg |
| Sodium | 797 mg |
Reviews
They turned out great. The steaks were tender and delicious. The gravy was easy and had such a wonderful flavor. The dijon really added a nice tang.
So delicious! I used chicken broth instead of cream. Thank you so much!
Outstanding southern flavors. I used some of the seasoned flour to make the gravy. Wow did that work out great.
Ipo2….. I am pretty sure the trays are Falcon Enamelware. They are so versatile and great for a dredging station.
Who knew white gravy needed garlic? Wow, this is so good! And the house seasoning, I’m speechless. Thank you Kardea.
This whole meal (with grits and green beans) was a hit. Question: can you share the source for your flour and egg dredging pans with the colored edge? Love your show- you always inspire me!