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 !
- 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