Country Fried Steak Annacia Style
Experience comfort food at its finest with "Country Fried Steak Annacia Style," a crispy, golden-brown masterpiece smothered in rich, homemade gravy. This Southern-inspired dish features tenderized cube steaks coated in a perfectly seasoned flour blend, double-dipped in buttermilk, and fried to crunchy perfection in a cast iron skillet. The creamy gravy, made from pan drippings and a hint of butter, elevates the dish with its velvety texture and savory flavor. Ready in under an hour, this recipe is perfect for weeknight dinners or indulgent gatherings, and the optional fresh parsley garnish adds a touch of brightness. Whether you’re craving classic comfort or a hearty homemade treat, this country fried steak with gravy is guaranteed to satisfy.
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Recipe Information
Ingredients
- 4 pieces Cube steak
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 1.5 cups Buttermilk
- 1 large Egg
- 1 cup Vegetable oil
- 2 tablespoons Unsalted butter
- 2 cups Chicken or beef broth
- 1.5 cups Milk
- 2 tablespoons Cornstarch
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Prepare the breading station: Combine flour, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. In a separate dish, whisk together buttermilk and the egg.
Pat the cube steaks dry with paper towels. Dredge each steak in the seasoned flour, then dip into the buttermilk mixture, and return to the seasoned flour for a second coating. Press the flour onto the steaks firmly to ensure a good breading.
Heat the vegetable oil in a large cast iron skillet or heavy pan over medium heat until shimmering. Test by dropping a small bit of flour into the oil; if it sizzles, it’s ready.
Gently place each breaded steak into the hot oil. Fry in batches if necessary, avoiding overcrowding the pan. Cook for 3-4 minutes per side, until golden brown and crispy. Remove the steaks from the pan and place them on a wire rack set over a baking sheet to drain excess oil.
For the gravy, remove all but 2 tablespoons of oil from the skillet and add the butter. Heat over medium-low until melted. Whisk in 2 tablespoons of the leftover seasoned flour from your breading station until smooth and lightly browned.
Slowly pour in the broth and milk while whisking constantly to avoid lumps. Cook until the gravy thickens, about 5-7 minutes. If a thicker consistency is desired, whisk the cornstarch with 2 tablespoons of water to create a slurry and stir into the gravy.
Season the gravy with additional salt and pepper to taste. Strain the gravy if necessary for a smoother texture.
Serve the fried steaks hot, smothered in the homemade gravy. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 2069 mg | 90% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 9.9 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 269 mg | 21% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 953 mg | 20% | |
*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.
