Quick Country-Fried Steak

Quick Country-Fried Steak

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Chanory 0

"That delicious old-country taste right at home. Always a big hit. Whip up some mashed potatoes and even some peas and carrots and you've got a whole meal ready to go! Amount of left-over mixture depends on how evenly and how thoroughly you coat each steak. Tweaking and experimenting will be required to nail down a better proportion ratio so that there is less mix left over."
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40 m servings 564 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1082 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
  2. Heat 1/4 cup vegetable oil in a skillet over medium heat.
  3. Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
  4. Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
  5. Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.


  • Cook's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.


  1. 9 Ratings

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Most helpful critical review

The gravy had no flavor, steak had no spice recommendations and tasted very oily.

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I am not a good cook but I tried this last week and it was awesome!! Finally made gravy that was more than enough in quantity, and tasted great! Normally I only like brown gravy but this was r...

I have always done the same thing with cubed steaks, brown then pour cream of mushroom soup over it with a little milk, onion and garlic salt and bake. I wanted to try something different and fo...

The gravy had no flavor, steak had no spice recommendations and tasted very oily.

I made this just like it was written and my family loved it! Thank you for sharing. The only thing I did differently, was I used Venison cube steak.

Followed the recipe exactly. It was terrific!

This was fabulous!!!!

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