Reviewed: Oct. 19, 2009

Very good recipe, but to make it excellent, I highly suggest ditching the cube steak (which can come from any various parts of the steer and usually has a lot of gristle) and go with tenderized round steak.

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bossfrog

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Reviewed: Oct. 19, 2009

Really good. I used bacon grease instead of lard, and I cut way back on the pepper. Oh, and my cube steaks totalled a little over 1½ pounds. I found that the breading got a little soggy by the time the gravy was ready, and the gravy kept thickening (even with adding over ½ cup of water to thin it out) while I got the dinner plates ready. The steaks were awesome (although not so crispy) and the gravy was good (although a little goopy), but it was very yummy with mashed spuds and brussels sprouts. Thanks for sharing, LikestoCook!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Oct. 17, 2009

So, so good! Had no problem with taste. I added about 1/2 tsp. of garlic powder to flour. I used veg. oil and butter instead of lard. They were amazing. Had no leftovers which makes me sad :(

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Samantha

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Reviewed: Oct. 14, 2009

i bought a whole bunch of striploin steaks a while ago, and while some may argue that this is a sad way to use such a nice cut, i just have so many hanging around that i need to use them in some way or another. i used two of these, pounded them to 1/4" thickness and cut them into 2-3 pieces each to make them more manageable shapes. also, instead of dredging in flour a second time, i used bread crumbs for the outer layer to make the steaks crispier. delicious!

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liana

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Reviewed: Oct. 14, 2009

First of all, I am not a cube steak lover, however my husband is. Had some in the meat drawer and came to this site to look for some ideas. This was the recipe of the day so thought I would give it a try. Believe it or not, I had never had Country Fried anything but always wanted to try. I even used some onion and garlic powder with the flour but it just didnn't do anything for me. My husband complained through the meal that it didn't taste as good as plain fried cube steak.

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Di

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Factoryville, Pennsylvania, USA

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Reviewed: Oct. 14, 2009

My family loved the recipe. The only complaint we had...not enough gravy!

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JAcquelyn JAckson

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Deltona, Florida, USA

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Reviewed: Oct. 14, 2009

Added crumbled Ritz crackers to the flour mixture (reduced amount of flour) and these were amazing.

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misbell1226

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Reviewed: Oct. 7, 2009

I never thought I could make a good country fried steak - but this was so easy! I used vegetable oil to fry the steaks, but will probably try a mix of oil and butter next time.

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Barbara

Cooking Level: Intermediate

Home Town: Hazelwood, Missouri, USA

Living In: Saint Charles, Missouri, USA

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Reviewed: Sep. 26, 2009

I skipped the eggs in this and just dipped in the flour, adding paprika with salt and pepper to it; I used vegetable oil to fry the steaks. I also added a bit of paprika and a dash of rubbed sage and more salt and pepper to my milk gravy! Delicious!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Sep. 7, 2009

Great! I used a Mesquite seasoning mix from Costco in place of the salt and pepper.

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ESQGOURMET

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Reviewed: Aug. 23, 2009

I did everything as the recipie called for. Had a great flavor. I would have given a 5 star but I like a crustier crunchier breading.

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Don Wyatt

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Reviewed: Aug. 20, 2009

Doubled gravy recipe- pounded staks nice and thin- delicious! My boyfriend says he grew up with his southern mama making these all his life- he preferred mine!!! Yay!!! This one is a keeper!

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CookinCoorishii

Cooking Level: Beginning

Home Town: Rock Falls, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 17, 2009

Very good comfort food! I prepared the dish exactly as stated in the recipe except I cheated and used packaged white gravy. I will prepare it again but I feel it needs more pepper.

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Tammy P. Spangler

Cooking Level: Intermediate

Home Town: Jackson, Louisiana, USA

Living In: Ethel, Louisiana, USA

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Reviewed: Aug. 11, 2009

Made this tonight using garlic powder, onion powder and smokey seasoned salt. Went very heavy on the pepper and it was awesome!

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karenskitchen

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Reviewed: Aug. 7, 2009

YUM!! This was my first real success when it comes to frying meat. I've tried to make this on my own before with no luck. I think the one thing that really made a huge difference for me was that in another CFS recipe I read to make sure to have your oil or lard at 365 degrees. So I made sure to have it hot enough and had no problem at all with getting the breading to stick. The only changes I made were using "minute steak" which I believe is just way tenderized cube steak anyway. I also used oil instead of lard. As far as seasonings I added lawry's and that's it besides the S&P. I dreged the meat in flour the first time and let it sit in the fridge while for about 15 minutes, then I went ahead and followed the rest of the recipe. Let me tell you I was actually giddy when I put this meat onto the plate because it looked so awesome. I kept thinking since it looked so perfect it would probably taste bad but not so,it tasted as good as it looked. The gravy even turned out too. I would have preferred to have the regular white country type of gravy that you get at a restaurant but this tasted good still. I guess it just would've looked even nicer with the whiter gravy instead of a more brown color. That's really nothing to complain about though because this was so good. When I took it to the table my three year old exclaimed "It looks like truck stop meat!" Believe it or not I took that as a compliment because it really did look like restaurant food and tasted even better!

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Pengworm

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Aug. 5, 2009

This was my first time ever making country fried steak. My husband and daughter both liked it and it was easy. Also looks impressive to guests. I will definitely make it again. Thanks for this easy recipe.

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Learning2Cook

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Reviewed: Aug. 5, 2009

For a 15 minute chicken fried steak, this was awesome. I prefer a little more flavor in my gravy and a thicker fried coating in general, but I would take a lot more time to prepare something like that. I added a few seasonings to the gravy and to the breading to make it more flavorful and still have it done quickly and I thought that was great. The breading was nice and crispy and the gravy was good. Definitely a good one!

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curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

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Reviewed: Aug. 2, 2009

My husband and I really liked this recipe. It was my first time making country fried steaks and it turned out awesome. I used butter instead of lard but it kept sticking so I switched to oil which helped keep the breading together. First attempt at making gravy from stratch too! Gravy came out wonderful just like my mom's. Great recipe, very easy too!

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Lissa

Cooking Level: Intermediate

Home Town: Manvel, Texas, USA

Living In: Alvin, Texas, USA

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Reviewed: Aug. 1, 2009

I used cubed round ELK steak. It wasn't nearly as gamey as venison. I would imagine the quality of your cubing or tenderizing would affect the final product greatly. Make sure your skillet is HOT! I couldn't hardly get my electric skillet (@ the highest 400 degree setting)hot enough and then killed the heat when I dropped in 2 steaks. Use cast iron on a range top. Simple recipe- easy to make- tastes great!

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Drew V

Cooking Level: Intermediate

Living In: Quitman, Arkansas, USA

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Reviewed: Jul. 25, 2009

This recipe was too bland for me. The gravy didn't come together properly for me either. I'm not sure what the problem was. The technique for cooking the steaks was fine, but they were still tough and we resorted to steak sauce to give them some semblance of flavor.

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Alaina

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Country Fried Steak and Milk Gravy

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