Country Fried Steak with Creamy Sawmill Gravy

Craving that classic country fried steak gravy? Get my easy recipe for creamy, peppery sawmill gravy and golden, crispy steak. Southern comfort food done right! Try it now.

Right then, let’s dive into this country fried steak gravy situation! ever get that craving for something seriously comforting, like a warm hug on a plate? yeah, me too.

And honestly, nothing hits the spot quite like diner style country fried steak . so, grab your skillet and let's do this thing.

Country Fried Steak with Creamy Sawmill Gravy: Diner-Style Done Right

This isn't just any cfs recipe ; it's a journey back to those roadside diners with red vinyl booths and waitresses who call you "hon.

" we're talking crispy, golden brown country fried steak , smothered in a rich and decadent cream gravy recipe . this iconic dish is straight out of southern cuisine and texas style country fried steak traditions, and it screams comfort food recipes .

It’s a relatively easy recipe, but does require some patience. it takes about 55 minutes from start to finish. this yields four servings, perfect for a family meal or a very satisfying solo feast.

Why This Recipe Rocks

Apart from the pure deliciousness? this crispy country fried steak is surprisingly hearty and filling. plus, it’s a fantastic way to enjoy a protein-packed meal.

It is perfect for a weekend brunch with country fried steak and eggs or a satisfying dinner alongside creamy mashed potatoes .

This recipe brings that restaurant style country fried steak experience right to your kitchen!

Honestly? My grandma used to make this, and it reminds me of being a kid. We are recreating a little piece of home with every single bite.

Gather Your Grub

First, the ingredients you'll need. I swear, each one plays a crucial part.

• For the Steak: 1.5 lbs cube steak, 1 cup all-purpose flour, 2 tsp salt, 1 tsp black pepper, 0.5 tsp garlic powder, 0.5 tsp onion powder, 2 large eggs, 0.5 cup milk, vegetable oil for frying.
• For the Gravy: 4 tbsp unsalted butter, 1/4 cup all-purpose flour, 3 cups whole milk, 0.5 cup heavy cream (optional), 1 tsp salt, 0.5 tsp black pepper, 0.25 tsp cayenne pepper (optional), pan drippings, pinch of nutmeg (optional).

Now, I know some folks call it Chicken Fried Steak . Potato, potahto, right?

Alright, let's dive into the good stuff! We are making a delicious country fried steak gravy recipe just like you'd find at your favorite diner. A true comfort food recipe classic!

Ingredients & Equipment

"What do I need?", you might be asking. Don't worry, it is pretty straightforward. Here's the breakdown for making awesome, diner style country fried steak .

Main Ingredients

This CFS recipe relies on simple ingredients. No need to get fancy.

• Cube Steak: 1.5 lbs (680g) , about ½ inch thick. Look for well-marbled cube steak . If it looks dry, don't bother. A good cut will be tender. You can use round or sirloin steak too. Just tenderize it well! Best cut of steak for country fried steak? I lean towards cube steak, but sirloin works well too.
• All-Purpose Flour: 1 cup (120g) . This is the base for our crispy coating.
• Salt: 2 teaspoons (8g) . I use sea salt for better flavor.
• Black Pepper: 1 teaspoon (2g) . Freshly ground is always best, y'know?
• Garlic Powder: ½ teaspoon (1g) . Adds that subtle savory note.
• Onion Powder: ½ teaspoon (1g) . Rounds out the flavor.
• Large Eggs: 2 . These help the flour stick to the steak.
• Milk: ½ cup (120ml) . Whole milk works best for richness.
• Vegetable Oil: About 2-3 cups (500-750ml) . You will need enough for shallow frying. Vegetable oil for frying is the way to go here.

For the country fried steak gravy – the pièce de résistance :

• Unsalted Butter: 4 tablespoons (57g) . This forms the base of our perfect roux .
• All-Purpose Flour: ¼ cup (30g) . More flour to thicken that cream gravy recipe !
• Whole Milk: 3 cups (720ml) , slightly warmed. This helps prevent lumps!
• Heavy Cream: 1/2 cup (120ml) Optional, for extra richness . If you're feeling naughty, add this. It makes all the difference.
• Salt: 1 teaspoon (2g) , or to taste. Season generously!
• Black Pepper: ½ teaspoon (1g) , or to taste. Gotta have that peppery gravy !
• Cayenne Pepper: ¼ teaspoon (0.5g) Optional, for a little kick . I like a little heat.
• Reserved Pan Drippings: About 2-3 tablespoons . These are gold! Don't skip this!
• Freshly Grated Nutmeg: A pinch Optional . Seriously elevates the gravy. Trust me.

Seasoning Notes

The right seasoning is key to that Southern flavor.

• Essential Spice Combo: Salt, pepper, garlic powder, and onion powder. This blend is your base.
• Flavor Enhancers: Don't be afraid to add a pinch of cayenne for heat!
• Quick Subs: If you are out of garlic powder, use a clove of minced garlic in the steak marinade.

Equipment Needed

Keep it simple! This isn't rocket science.

• Meat Mallet/Tenderizer: Essential for tenderizing the steak.
• 3 Shallow Dishes or Pie Plates: For setting up your dredging station.
• Large Skillet or Dutch Oven: For frying. A cast iron skillet is your best friend here!
• Wire Rack: To drain the crispy country fried steak . Helps keep it, well...crispy!
• Whisk: For making the lump-free gravy .

That's all there is to it, mate! Next we'll be doing is getting down to the nitty-gritty and how to make country fried steak .

Alright, let's get cooking! we're diving headfirst into some serious comfort food recipes territory: country fried steak with creamy sawmill gravy .

Think diner vibes, crispy breading, and gravy that'll make you wanna slap yo' mama – in a good way, of course.

This cfs recipe isn't just food, it's an experience. a little bit of american diner food history on a plate.

Prep Like a Pro: Mise en Place for Country Fried Steak

Honestly, the key to any great dish is getting your ducks in a row. this is the essential mise en place .

For this country fried steak recipe , here’s what you need to get sorted. first, pound that cube steak thin.

Aim for about ¼ inch thick. season it up proper with salt, pepper, garlic powder, and onion powder. next, get your dredging station ready.

Flour in one dish, egg and milk in another. trust me, this makes life so much easier.

Time-Saving Tip : Batch prep seasoning blends beforehand. Mix all your dry spices in bulk, store, and measure out as needed. Boom!

Safety first, always! when frying, make sure your oil is at the right temp. don't throw water on hot oil – you know this! also, use tongs to avoid splashing yourself with hot oil.

Been there, done that, got the scar to prove it.

Cooking Method: The Magic of Country Fried Steak and Gravy

This is where the fun begins! It can be referred as Southern Fried Steak or even Texas Style Country Fried Steak depending on who you ask.

1. Pound your cube steak to about ¼ inch thickness. Season it well.
2. Set up your dredging station. Flour in dish one, egg and milk in dish two.
3. Dredge each steak. Flour, egg, then flour again. Press that flour on good! Let rest for 5- 10 minutes . This helps the batter stick.
4. Heat your vegetable oil for frying in a large skillet to 350° F/ 175° C .
5. Fry the steaks in batches. Don't overcrowd the pan! Cook 3- 4 minutes per side until golden brown. Aim for an internal temperature of 145° F/ 63° C . Drain on a wire rack. Reserve those precious pan drippings!
6. Melt 4 tablespoons butter in the same skillet. Whisk in ¼ cup flour to make a perfect roux . Cook for 1- 2 minutes , stirring constantly.
7. Gradually whisk in 3 cups warmed milk. A little at a time, making sure it's all incorporated! We don't want no lump-free gravy .
8. Simmer and thicken. Cook until gravy reaches your desired consistency, about 5- 7 minutes .
9. Season with salt, pepper, cayenne pepper (if using), and those reserved pan drippings.

Pro Tips for Restaurant Style Country Fried Steak

Wanna take your country fried steak game to the next level? Here's some secret sauce.

• Crispy Country Fried Steak secret? Rest the dredged steak before frying. It helps the batter stick better.
• Don’t be afraid of pepper! A peppery gravy is a happy gravy.
• Common mistakes to avoid : Overcrowding the pan. It lowers the oil temp and makes for soggy steak.
• Make-ahead option : You can bread the steaks ahead of time and store them in the fridge for up to 24 hours. Just make sure they're covered.

Now you can impress you family and friends with this new recipe, and maybe get some compliments in the way.

Recipe Notes: Taking Your Country Fried Steak Gravy to the Next Level

So, you're about to tackle country fried steak gravy , eh? brilliant choice! it’s the comfort food recipe that hits the spot.

This is gonna be legendary. but before you dive in, let's chat about some extra bits and bobs to make your cfs recipe truly shine.

Serving Suggestions: Plating Like a Pro

Listen, presentation matters! don't just chuck it on a plate. for plating, i reckon a swirl of mashed potatoes on one side, a generous dollop of country fried steak gravy over your crispy country fried steak and a sprig of parsley for a pop of green.

It’s american diner food at its finest, innit? pair it with some green beans or even better country fried steak and eggs for brunch! for drinks? sweet tea is the obvious choice, but a crisp lager works wonders too.

Storage Tips: Keeping the Magic Alive

Right, leftovers. if you're lucky enough to have any... first the steak. into an airtight container it goes. the fridge is your friend for about 3 days.

For the cream gravy recipe , same drill. fridge it in a separate container. reheating? the steak will get sad if microwaved.

Ideally back in the pan to get it going, otherwise the air fryer works magic.

Freezing country fried steak gravy ? okay, it's possible , but the texture might change a tad. the gravy can sometimes separate when thawed.

Whisk it vigorously while reheating to bring it back to life. thaw it overnight in the fridge for best results.

Variations: Swapping Things Up

Want to get a bit funky with your southern fried steak ? gluten free country fried steak is totally doable.

Use a gluten-free flour blend for dredging. boom! for a dairy free country fried steak , swap regular milk for almond or oat milk and use a dairy-free butter substitute.

Seasonally, why not add a sprinkle of fresh herbs to your white gravy in the summer? or perhaps some roasted garlic in the peppery gravy during the colder months? get creative.

For a spicy gravy , add some louisiana hot sauce.

Nutrition Basics: Fueling Your Body Right

Okay, let's be real. this isn’t exactly health food. but everything in moderation, right? a typical serving will land you in the 650-750 calories range.

Packed with protein, thanks to the steak. plus, you get calcium from the milk in that lush country fried steak gravy .

But remember, it's also pretty high in fat and sodium. so, maybe don't have it every day, yeah?

Honestly , making diner style country fried steak is easier than you think. with a few tweaks, you can totally make it your own.

This easy country fried steak is calling you name! so grab your apron, crank up some tunes, and get cooking.

I am absolutely certain your texas style country fried steak is going to be the best country fried steak recipe on this side of the pond.

Enjoy your comfort food recipes ! you got this!

Frequently Asked Questions

What is country fried steak gravy, anyway? Is it the same as cream gravy?

That's a good question, mate! While similar to cream gravy, country fried steak gravy, also known as "sawmill gravy," traditionally uses pan drippings from frying the steak for extra flavor, giving it a richer, meatier taste. It's usually a bit more peppery too, so it's got a real kick like a good cuppa in the morning!

How do I keep my country fried steak gravy from being lumpy? It looks like wallpaper paste sometimes!

Ah, the dreaded lumpy gravy! The secret is all in the roux, that's the flour and butter mixture. Make sure to cook it for a minute or two to get rid of the raw flour taste before adding the milk. Then, whisk in the warmed milk gradually, a little at a time, making sure each addition is fully incorporated before adding more. It's like making a good Yorkshire pudding, slow and steady wins the race.

Can I make country fried steak gravy ahead of time? Does it store well?

You can indeed! Cool the gravy completely and store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk if it's gotten too thick and whisk constantly over medium heat until heated through. Just like leftover curry, sometimes it tastes even better the next day!

What's the best way to get a crispy crust on my country fried steak? It's soggy!

Soggy steak is a tragedy! Here’s the fix: First, make sure the oil is hot enough (about 350°F/175°C) before adding the steak. Don't overcrowd the pan, or the oil temperature will drop. And crucially, let the dredged steak rest for a few minutes on a wire rack before frying – this helps the coating adhere better. Think of it like letting a good cuppa steep to get the full flavour!

Is country fried steak gravy healthy? What are the nutritional considerations?

Well, let's be honest, it's comfort food, not exactly a kale smoothie! It's high in calories, fat, and sodium. Using less butter, opting for skimmed milk, and trimming excess fat from the steak can help. Enjoy it in moderation, like a cheeky Nando's after a gym session!

Can I add other flavors to my country fried steak gravy? What are some variations?

Absolutely, let your inner chef run wild! For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce. Sautéing some sliced mushrooms in the butter before making the roux will give it a rich, earthy flavor – a bit like a posh Sunday roast! You could even crumble in some cooked sausage for a proper hearty gravy.

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