Country Fried Steak

Country fried steak is a dish that I think of as classically Southern and it is one of my husband’s favorite things to order on restaurant menus.  It is just a very tender piece of round steak that has been dipped in an egg/milk mixture, then a flour mixture, and then fried.  It most always includes a side of mashed potatoes and white gravy.  Mmmm!

Now here’s an interesting food information tidbit for you.  I just was on Google looking up the origin of the dish.  I surprisingly learned that it was brought to the United States from German and Austrian immigrants who settled in Texas.  It is basically the same thing as the “Wiener Schnitzel”!  Now I have heard of Wiener Schnitzel, (I mostly remember it because it is such a fun name to say), but have never studied or even eaten German cuisine.  I feel so cultured and international now! 🙂

I love this particular recipe because the crust is SO good!  I have had country fried steak that was just dipped in flour and fried or maybe milk and flour.  I think the crushed crackers mixed in the flour is what makes it unique.  The crust is super crispy and oh so delicious !

steak 005Ingredients:

  • 6 (6-oz.) tenderized round or cubed steaks
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 cups all-purpose flour
  • 1 1/2 cups finely crushed round buttery crackers
  • 3 large eggs
  • 2 cups buttermilk
  • Vegetable oil


Sprinkle cubed steaks with salt and pepper.

Combine flour and crackers in a shallow dish.

Whisk eggs and buttermilk in a bowl.

Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.

Pour oil to depth of 1 1/2 inches in a large heavy skillet.

Heat to 325°.

Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Do not overcrowd pan.

Drain on a wire rack in a jelly-roll pan.

Serve with gravy.

Recipe adapted from Southern Living Magazine