Country Fried Steak and White Gravy

When my family was down last week, I made country fried steak. Instead of flour, I use chicken breader because it gives the steak more flavor. It’s an easy, delicious and affordable meal the entire family will love.

Ingredients for Country Fried Steak:

  • 4 cups buttermilk
  • 4 cup House Autry Chicken Breader
  • 2 lbs Cubed Steak
  • Vegetable oil for frying


Fill a large skillet half way with vegetable oil and heat on medium. In a large mixing bowl add the buttermilk. Place your cubed steak in the buttermilk and let sit for 5 minutes. Put the chicken breader in a baking dish to allow room for coating the cubed steak. Coat the cubed steak in chicken breader on both sides, put it back in the buttermilk and then coat both sides with chicken breader again. The double dip gives it a nice coating. Fry each side for 5 minutes or until the steak reaches an internal temperature of 165 degrees. Place the steak on paper towels to drain the grease.

Now it’s time to make the white gravy. One of my friends told me that bacon grease makes the best white gravy. So save your bacon grease from breakfast or just used the oil you fried your country fried steak in.

Ingredients for White Gravy:

  • 5 tbsp of Bacon Grease or Oil from your Country Fried Steak
  • 4 tbsp All Purpose Flour
  • 2 cups Whole Milk
  • 1 tsp Salt
  • 1 tsp Pepper


In a medium skillet, add your bacon grease or oil and heat on medium for a minute. Add the flour and combine. Stir until the flour is browned. Add ½ of the milk, reduce heat to medium low. Allow it to simmer stirring constantly to avoid sticking to the pan. Slowly add the remaining milk stirring constantly. Add the salt and pepper. As you continue to whisk you’ll notice when the gravy has thickened enough to serve. You may need to add more salt and pepper to your taste. 

Pour over your country fried steak and enjoy!



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