Country Fried Minute Steaks
Savor the ultimate comfort food with this recipe for Country Fried Minute Steaks, where tender, thinly pounded minute steaks are transformed into golden, crispy perfection. Coated in a flavorful blend of seasoned flour with garlic, paprika, and black pepper, these steaks are pan-fried to create a crunchy crust that pairs beautifully with a rich, homemade creamy gravy. The velvety sauce is made from scratch with chicken stock, butter, and heavy cream, adding a luscious finishing touch. Ready in just 40 minutes, this hearty Southern classic is perfect for weeknight dinners or a cozy weekend indulgence. Serve alongside fluffy mashed potatoes or buttery biscuits for a truly satisfying meal that’s bursting with nostalgia and flavor.
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Recipe Information
Ingredients
- 4 pieces minute steaks
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 2 tablespoons unsalted butter
- 2 cups chicken stock
- 0.5 cup heavy cream
Instructions
Place the minute steaks on a cutting board and, if necessary, gently pound them with a meat mallet until about 1/4-inch thick.
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. Mix well.
In another shallow dish, beat the eggs and mix in the milk to create an egg wash.
Dredge each minute steak in the seasoned flour, then dip it into the egg wash, and finally coat it once more in the seasoned flour. Set the coated steaks aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F), carefully place the coated minute steaks into the skillet.
Fry each steak for 3-4 minutes per side or until golden brown and crispy. You may need to work in batches to avoid overcrowding the skillet. Once cooked, transfer the steaks to a plate lined with paper towels to drain excess oil.
Remove all but 2 tablespoons of oil from the skillet. Add the unsalted butter and allow it to melt over medium heat.
Whisk 2 tablespoons of the seasoned flour mixture (leftover from dredging) into the oil and butter to form a roux. Cook for 1 minute to remove the raw flour taste.
Slowly whisk in the chicken stock, ensuring there are no lumps. Allow the mixture to bubble and thicken for 2-3 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer for 2-3 more minutes, stirring occasionally, until the gravy is thick and creamy. Season with additional salt and pepper to taste, if needed.
Serve the fried minute steaks hot, generously topped with the creamy gravy. Pair with mashed potatoes or buttered biscuits for a comforting meal.
Nutrition Facts
Calories |
4461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.6 g | 428% | |
| Saturated Fat | 88.5 g | 442% | |
| Polyunsaturated Fat | 134.6 g | ||
| Cholesterol | 899 mg | 300% | |
| Sodium | 5497 mg | 239% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 15.1 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 503 mg | 39% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
