by Pat Lunsford

Created on: July 08, 2008   Last Updated: August 01, 2008

Country fried steak is probably one of America's favorite main dishes next to meatloaf. There are a number of variations, but country fried steak is basically beef steaks and gravy. Some use minute steaks and some use larger, more expensive cuts. However, I make mine with cubed steak and my family loves it.

Season the steaks with garlic salt and black pepper. If you like a lot of garlic, you can always chop up a clove and cook it in the oil before cooking the meat, which will give the steaks and gravy a good garlic flavor.

Coat the steaks well with flour and put them into a skillet of hot canola oil, or whatever oil you prefer. Cook on medium high for about three to four minutes, depending on the size of the steaks. Turn and cook the other side for about two or three minutes. You don't want to overcook them or they'll get tough and rubbery.

Take the steaks out of the pan and add about a tablespoon of flour to the oil then brown it for about a minute. Pour about a cup and a half to two cups of warm water into the oil and flour mixture, turn the heat down and simmer, stirring constantly until the gravy thickens. You can use milk or half milk for creamier gravy.

Put the steaks into the gravy, cover and simmer about three or four minutes. That's all there is to it! Of course, there are variations. My family loves country fried steak cooked with onions and so do I. Simply cut a large onion into slices, separate the rings and cook them over low heat until they get a transparent appearance and move them to a dish. Again, do not overcook.

Cook your steaks in the same oil so they'll pick up the flavor of the onions and when you finish the gravy, add the steaks and onions, making sure their all coated with gravy. It is simply delicious. And you can use bell peppers, any color, instead of onions, or you can use mushrooms, or both, or all!

The traditional sides that I usually serve with country fried steak, regardless of which variation, are mashed, or baked potatoes, green beans, greens, or any other green vegetable, tossed salad, and of course, being born and raised in the South, a big pan of cornbread.

My country fried steaks are a real favorite at our church. Every time they announce any kind of function involving food, I know I'm going to get at least a dozen requests for them. The music director is always the first one to ask, saying my country fried steaks were fit for the King.

Even though his compliment was very much appreciated, I don't think the Savior ate red meat, and He told us to pray for our daily bread, not our daily meat.

Just remember, the secret to tender country fried steak is don't overcook it.

Enjoy!

Learn more about this author, Pat Lunsford.
Click here to send this author comments or questions.