Video: Country-Style Steak -

Video: Country-Style Steak

See how to make Southern chicken-fried steak with gravy.

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In this video, you’ll see how to make chicken-fried steak, a true Southern classic. Beef cube steaks are coated in seasoned flour, quickly pan-fried until golden brown, and finished in the oven. You'll bake them in a little beef broth until wonderfully tender. The gravy is sensational over mashed potatoes. Watch the video, then get hmclaurin’s top-rated recipe for Country-Style Steak. Enjoy with green beans and sweet tea. See more Southern food videos >>

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Carol Jacob 
Sep. 22, 2014 11:46 am
....too much time in the oven....
Sep. 20, 2014 12:21 pm
I grew up with my dad soaking the meat in egg and milk, then the flour with just salt and pepper. Fried to a crisp.
Sep. 17, 2014 7:14 am
People, this recipe does not say it is 'chicken fried steak' it says it is 'country fried steak'. Huge difference. Two hours in the oven at 350 is way too much baking time.
Sep. 16, 2014 6:43 pm
Agree with the others. This may be a Southern steak but not a chicken fried steak. Right out of the pan crispy is best with cream gravy!
Sep. 16, 2014 6:11 pm
Country steak HAS to be crispy. And I agree that mild gravy is the BOMB. Good southern girl here. The recipe is probably good but I will stick with tradition. If it wasn't crispy then I would have to fry something to make it right...
Sep. 16, 2014 4:15 pm
This is not a low-calorie diet food, and the kitchen will look like an oily, floured mess--but worth it for a treat once in a while! For my Carolina upbringing, country styled steak means something different from the recipe video. I brown my cubed steak after dredging in seasoned flour (no egg coating), let it air dry to allow the flour to soak in, and re-dredge if needed. I brown--not completely cook-- the pieces in a small combo of oil and butter until deep brown and crunchy. I drain off excess oil but keep enough oil and a new pat of butter in the pan to brown seasoned flour to make a deep roux. I stir in water (and/or milk if you prefer) to make the gravy; add back the steak and simmer covered until meat is tender, and gravy is brown and thick. Takes about an hour from start to finish. For left overs, add a little more water to thin out cold, thicken gravy, and simmer thoroughly until hot. AND, a cast iron pan really helps to brown the meat and the roux. Hot biscuits, anyone?
Sep. 16, 2014 2:49 pm
That is the furtherest of country fried steak , thats salisbury style steak Country fried or in the south know as chicken fried steak is breaded,fried and smothered in white sawmill type gravy or red eye gravy ..... Geeez Whiz " southern living"
Sep. 16, 2014 10:20 am
Add me to the 'no oven braise' list...cubed steak is tender enough without the braise (that's why the butcher "cubes" it in the first place. True that the braise will tenderize it further, but part of the appeal of the traditional way (just a pan fry, and making milk gravy from the fond) is the crisp texture.
Sep. 16, 2014 8:34 am
Agree. That steak was ready to eat right outta the pan. 2hrs in the oven? Fry the 3 tbsp of flour right in that pan and add some milk. Presto.
Sep. 16, 2014 7:22 am
I agree, NOLAexpat
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