Country Fried Steak and Eggs

Country Fried Steak and Eggs

 

 

 

 

 

 

 

 

 

 

 

 

 

I have such wonderful memories of my Mom’s country breakfasts. But the one that stands out the most is her Country Fried Steak.   Paired with made-to-order eggs, crispy hash browns, and creamy milk gravy with lots of pepper. There isn't a better or more filling breakfast. Thin, tenderized cube steaks are coated in flour, milk, and eggs, and fried like chicken.  

    Country Fried Steak and Eggs

    4 cube steaks

    2 tablespoons salt, divided, plus more to taste

    2 cups, plus 2 tablespoons, all-purpose flour, divided

    1 egg

    1 ½ cups whole milk, divided

   Pinch of  teaspoon cayenne or more if you like a kick

    1 teaspoon onion powder

    1 teaspoon garlic powder

    1 teaspoon black pepper, plus more to taste

    ½ cup canola oil, or more as needed

    2 tablespoons butter

Put cube steaks between 2 paper towels, and press out any moisture. Pat completely dry. Sprinkle with 1 tablespoon of salt, and set aside while you set up your breading station.

 

 

 

 

 

 

 

 

 

 

 

Add 1 cup of flour to a shallow bowl and set aside. In another bowl, whisk together the egg and ½ cup of milk, and set aside. In a third bowl, whisk together another cup of flour, a pinch of cayenne, onion powder, garlic powder, 1 tablespoon salt, and black pepper.

Heat ¼-inch of oil in a cast iron pan over medium high heat. Heat until a drop of flour sizzles.

 Once the oil is hot, pat the salted steaks completely dry again. Dip them in the flour and shake off the excess, then dip them quickly into the egg mixture, shaking any excess off. Finally, firmly press the steaks into the seasoned flour, coating each side completely, then lightly shaking off the excess.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Put the coated steak into the hot oil, and fry until golden brown, about 3 to 4 minutes per side. Do not disturb while frying. Once golden brown on both sides, remove from the skillet, and place on a baking sheet fitted with a wire rack, or a plate lined with paper towels. Allow to drain. Repeat with each steak, being careful not to crowd the pan.

 

 

 

 

 

 

 

 

 

 

 

 

To make the gravy, melt the butter in a small skillet over medium heat. Whisk in 2 tablespoons of flour, and cook until light brown, about 1 to 2 minutes.  Slowly pour in 1 cup of milk, whisking constantly, and bring to a simmer until thick. Season to taste with salt and lots of black pepper, and serve.

Serve with over easy eggs and hash browns.  YUM!

 

 

 

 

 

 

 

 

 

 

 

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