I’m going to deviate from my usual ‘MediterrAsian’ cooking tendencies here. Mr. Wonderful and myself are both Southerners born and bred so every now and again I have to fix up something that harkens more to our upbringing. Homemade country-fried steak is always a treat and just so happens to be Caleb’s favorite food. This recipe is my take on the classic. I served with brown rice and oven-roasted green beans.
Country-Fried Steak with Gravy
3-4 large cube steaks
¼ c milk
3 cups whole wheat flour
butter and olive oil for frying (I use half and half of each)
Marinade: 1 c balsamic vinegar
¼ c soy sauce
7 oz. box diced tomatoes, undrained
½ small onion, chopped
remainder of marinade extra flour (yes this is a brown gravy that uses milk)
1. Marinade cube steaks for 30 minutes. 2. It’s important to get your assembly line set up for this one. In medium-large mixing bowl, beat egg with fork and stir in milk.
3. In a shallow dish, combine flour and seasonings.
4. Dip steaks in egg/milk mixture one a time. Thoroughly cover with flour mixture. Repeat once more – this gives you a good coating on the cube steaks. 5. Heat olive oil and butter in a large pan over medium heat. 6. One or two at time, or however many you can easily fit in your pan, fry coated steaks until golden on each side. This takes about 2-3 minutes.
7. Now for the gravy. After all steaks are cooked, covered in a dish/plate and set to the side, add chopped onion to the same pan in which the cube steak was prepared. Sauté the onions until soft. Reduce heat to just below medium and add leftover marinade to the pan. Whisk the marinade and drippings thoroughly. Allow to simmer for about 3 minutes. Begin to stir in a little bit of milk. The gravy should still be brownish, so don’t add too much. This is brown gravy, not country gravy. Whisk in just enough flour to thicken. 8. Serve the country-fried steak over rice and a liberal amount of gravy.
Side Note: Most folks serve country-fried steak with country gravy. Caleb just happens to prefer brown gravy, so that’s what I do. And you’ve gotta serve this with rice. It’s just a must. Some people will serve it with mashed potatoes but this is the South and we love our rice.