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Country Fried Steak & White Gravy

Nothing says good down home country cooking like a country fried steak. They are crispy, delicious and great served with a side of eggs and biscuits and gravy for breakfast. If breakfast isn’t your thing, try making a country fried steak sandwich

for lunch. Just use Texas toast, a little mayo, lettuce and tomato.

This menu and recipes will include herbed mashed potatoes and gravy. When shopping for cube steaks, look for thin steaks as they are typically more

tender and take less time to cook than the thicker versions.

While some people like the steaks seasoned with just salt and pepper, you can easily add any spices you want. If you like your meat with a kick, try adding 1 Tbsp. of Tabasco sauce to the egg wash. Other seasonings that go well with this

dish are garlic, chives, parsley, thyme any type of dry steak seasoning mix. You can also use buttermilk instead of regular milk if you prefer.

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Ingredients:

4 Cube Steaks

Salt & Black Pepper

1 ¼ cup all-purpose flour plus 2 Tbs for gravy

2 ½ cup whole milk

2 lg eggs

Canola oil

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Instructions: Assemble all of your ingredients. Set the oven at a low temperature to keep steak warm while making gravy.

Add enough canola oil to cover the bottom of a heavy skillet and bring to medium

high heat. Season the cube steak with salt and pepper. Whisk together the eggs and ½ cup of

milk in a shallow bowl.

Put the flour into another shallow bowl or on a plate. Add some salt and pepper. Working with one steak at a time, flour the steak on both sides.

Remove and dip into the egg mixture. Shake off the excess egg and return to flour.

Shake off the excess egg and return to flour.

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Fry steaks until golden brown; about 1 ½ minutes per side. Fry a little longer if the steaks are extra thick. Transfer to a baking sheet and place in warmed oven to

hold.

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Gravy Instructions:

Wipe out the skillet if necessary and add 2 Tbs oil and heat to medium.

Whisk in 2 Tbs. flour and stir to blend. Sprinkle with salt and pepper. Keep stirring until flour browns.

Add milk and keep stirring until gravy thickens.

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Pour into a bowl or a gravy boat.

See next page for Butter and Herb Potatoes recipe.

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Butter & Herb Potatoes

Whether serving as is or with gravy, butter and herb mashed potatoes

make a great side dish. We’ve chosen to use minced chives in this dish, but

if you have a favorite herb, you can easily substitute it.

You might try substituting the regular milk with buttermilk, sour cream or whipping cream. Other herbs to try include garlic, parsley, chives, oregano

and thyme. Kids might like a sprinkling of shredded cheddar cheese on top.

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Ingredients:

3 pounds potatoes

½ cup unsalted butter

½ cup milk

3 tbsp. minced chives

Salt and pepper to taste

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Instructions:

Peel the potatoes, cut into chunks and place them in a large saucepan.

Add enough water to cover the potatoes.

Cover the pan and bring to a boil over medium heat. Continue boiling until potatoes are tender when pierced with a fork, about 15-20 minutes.

Drain well, return the potatoes to the pan and stir over medium-low heat

to evaporate the excess moisture.

Mash the potatoes using a potato masher, ricer or electric mixer on low speed. Add the butter and milk.

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Mix in the chives and season to taste with salt and pepper. Transfer to a

warmed serving bowl and serve.