Country Fried Steak and Milk Gravy: A Southern Comfort Food Classic

Country Fried Steak, also known as Chicken Fried Steak depending on where you are, is a quintessential Southern dish, a comforting and satisfying meal that evokes images of hearty breakfasts and family dinners. It consists of a tenderized steak, breaded and fried to golden perfection, and smothered in a creamy, flavorful milk gravy. This article will guide you through the process of creating this delicious dish from scratch, providing detailed steps and helpful tips to ensure your success.

## What is Country Fried Steak?

At its core, Country Fried Steak is a simple dish made from a relatively inexpensive cut of beef, usually round steak. The key is to tenderize the steak thoroughly, which makes it easier to chew and helps it cook evenly. Once tenderized, the steak is coated in seasoned flour and fried until crispy and golden brown. The crowning glory is the creamy milk gravy, made from the pan drippings and seasoned with black pepper.

The name “Country Fried Steak” can sometimes be confusing, as it’s often used interchangeably with “Chicken Fried Steak.” The main difference is in the origin of the dish. Chicken Fried Steak is said to have originated in Texas, where German immigrants adapted the technique of Wiener Schnitzel (breaded and fried veal) using beef instead. Country Fried Steak is a more general term, referring to the same dish prepared across the Southern United States.

## Ingredients You’ll Need

Before you begin, gather all the necessary ingredients. Here’s what you’ll need for the steak and gravy:

**For the Steak:**

* 1 1/2 pounds round steak, about 1/2 inch thick
* 1 cup all-purpose flour
* 2 teaspoons salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* 2 large eggs
* 1/2 cup milk
* Vegetable oil, for frying

**For the Milk Gravy:**

* 1/4 cup reserved pan drippings from frying the steak
* 1/4 cup all-purpose flour
* 3 cups milk
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper, or more to taste

## Step-by-Step Instructions

Follow these detailed instructions to create a mouthwatering Country Fried Steak with Milk Gravy:

**Part 1: Preparing the Steak**

1. **Tenderize the Steak:** Place the round steak between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound the steak to a thickness of about 1/4 inch. This step is crucial for tenderizing the meat and ensuring it cooks evenly. Work systematically, pounding the entire surface of the steak until it’s significantly thinner and more pliable. Don’t overdo it, though, or you’ll end up with shredded meat.

2. **Prepare the Breading Station:** In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Whisk together to ensure the spices are evenly distributed throughout the flour. In another shallow dish, whisk together the eggs and milk.

3. **Bread the Steak:** Dredge each piece of tenderized steak in the flour mixture, ensuring it’s fully coated on both sides. Press the flour into the steak to help it adhere. Then, dip the floured steak into the egg mixture, allowing the excess to drip off. Finally, dredge the steak again in the flour mixture, making sure it’s completely coated. This double coating creates a crispy and flavorful crust.

4. **Rest the Breaded Steak (Optional but Recommended):** Place the breaded steak on a wire rack and let it rest for about 15-20 minutes. This allows the breading to adhere better to the steak and prevents it from falling off during frying. This step is especially helpful if you’re having trouble getting the breading to stick.

**Part 2: Frying the Steak**

1. **Heat the Oil:** Pour about 1/2 inch of vegetable oil into a large skillet or frying pan. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a deep-fry thermometer to monitor the temperature, or test it by dropping a small amount of flour into the oil. If the flour sizzles and turns golden brown within a few seconds, the oil is ready.

2. **Fry the Steak:** Carefully place the breaded steak into the hot oil, being careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy steak. Fry the steak for about 3-4 minutes per side, or until it’s golden brown and cooked through. The internal temperature of the steak should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done. Use tongs to turn the steak and avoid piercing it with a fork, which can release the juices.

3. **Drain the Steak:** Remove the fried steak from the skillet and place it on a wire rack lined with paper towels to drain off excess oil. This will help keep the steak crispy.

**Part 3: Making the Milk Gravy**

1. **Reserve Pan Drippings:** Carefully pour off most of the oil from the skillet, leaving about 1/4 cup of pan drippings. These drippings are the key to a flavorful gravy.

2. **Make a Roux:** Place the skillet with the pan drippings over medium heat. Add the flour and whisk constantly for 1-2 minutes, or until the flour is cooked and the mixture forms a smooth paste. This mixture is called a roux and is the base for the gravy. Be careful not to burn the roux, as this will give the gravy a bitter taste. The roux should be a light golden brown color.

3. **Whisk in the Milk:** Gradually whisk in the milk, about 1/2 cup at a time, making sure to incorporate it fully into the roux before adding more. Continue whisking until the gravy is smooth and free of lumps. The key here is patience. Adding the milk slowly and whisking constantly will prevent lumps from forming.

4. **Season the Gravy:** Season the gravy with salt and pepper to taste. Start with the amounts listed in the recipe and adjust as needed. Remember that the pan drippings may already be salty, so taste the gravy before adding too much salt. You can also add other seasonings, such as garlic powder or onion powder, to enhance the flavor.

5. **Simmer the Gravy:** Bring the gravy to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer for about 5-10 minutes, or until the gravy has thickened to your desired consistency. The longer the gravy simmers, the thicker it will become. If the gravy becomes too thick, add a little more milk to thin it out.

## Tips for Success

* **Use the Right Cut of Beef:** Round steak is the traditional cut used for Country Fried Steak, but you can also use cube steak or even sirloin steak. The key is to choose a relatively inexpensive cut that can be tenderized.
* **Don’t Skip the Tenderizing:** Tenderizing the steak is essential for making it easy to chew and ensuring it cooks evenly. Use a meat mallet or rolling pin to pound the steak to a thickness of about 1/4 inch.
* **Double Coat the Steak:** Double coating the steak in flour and egg creates a crispy and flavorful crust. Make sure to press the flour into the steak to help it adhere.
* **Don’t Overcrowd the Pan:** When frying the steak, be careful not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy steak. Fry the steak in batches if necessary.
* **Use a Thermometer:** Use a deep-fry thermometer to monitor the oil temperature and ensure it stays within the optimal range of 350-375°F (175-190°C).
* **Don’t Burn the Roux:** Be careful not to burn the roux when making the gravy, as this will give the gravy a bitter taste. Cook the roux over medium heat, whisking constantly, until it’s a light golden brown color.
* **Add Milk Gradually:** Add the milk to the roux gradually, about 1/2 cup at a time, making sure to incorporate it fully before adding more. This will prevent lumps from forming.
* **Season to Taste:** Season the gravy with salt and pepper to taste. Start with the amounts listed in the recipe and adjust as needed. Remember that the pan drippings may already be salty.
* **Simmer the Gravy:** Simmer the gravy for at least 5-10 minutes to allow it to thicken and develop flavor.

## Serving Suggestions

Country Fried Steak with Milk Gravy is a versatile dish that can be served with a variety of sides. Here are a few popular serving suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to Country Fried Steak and Milk Gravy. The gravy soaks into the potatoes, creating a comforting and flavorful combination.
* **Green Beans:** Steamed or sautéed green beans provide a fresh and healthy contrast to the richness of the steak and gravy.
* **Corn on the Cob:** Sweet corn on the cob is another popular side dish, especially during the summer months.
* **Biscuits:** Fluffy biscuits are perfect for soaking up the extra gravy.
* **Coleslaw:** A tangy coleslaw can help to cut through the richness of the dish.

## Variations and Additions

While the classic recipe for Country Fried Steak and Milk Gravy is delicious on its own, there are many variations and additions you can try to customize the dish to your liking. Here are a few ideas:

* **Spicy Country Fried Steak:** Add a pinch of cayenne pepper or a dash of hot sauce to the flour mixture for a spicy kick.
* **Garlic Country Fried Steak:** Add extra garlic powder to the flour mixture or sauté some minced garlic in the pan drippings before making the gravy.
* **Onion Gravy:** Sauté some chopped onion in the pan drippings before making the gravy for a richer, more flavorful gravy.
* **Mushroom Gravy:** Sauté some sliced mushrooms in the pan drippings before making the gravy for a delicious mushroom gravy.
* **Add Bacon:** Crumble some cooked bacon over the steak and gravy for extra flavor and texture.

## Make-Ahead Tips

Country Fried Steak and Milk Gravy can be made ahead of time, making it a great option for busy weeknights or special occasions. Here are a few make-ahead tips:

* **Bread the Steak in Advance:** You can bread the steak up to 24 hours in advance. Store the breaded steak in the refrigerator, covered tightly.
* **Make the Gravy in Advance:** You can make the gravy up to 2 days in advance. Store the gravy in the refrigerator, covered tightly. Reheat the gravy over low heat, stirring occasionally, until heated through.
* **Assemble the Dish in Advance:** You can fry the steak and make the gravy in advance, then assemble the dish just before serving. Store the fried steak and gravy separately in the refrigerator. Reheat the steak in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. Reheat the gravy over low heat, stirring occasionally, until heated through.

## Storage and Reheating

* **Storage:** Store leftover Country Fried Steak and Milk Gravy in the refrigerator in airtight containers for up to 3 days.
* **Reheating:** Reheat the steak in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also reheat the steak in a skillet over medium heat. Reheat the gravy over low heat, stirring occasionally, until heated through. Add a little milk if the gravy is too thick.

## Nutritional Information (Approximate)

* Calories: 600-800 per serving (depending on portion size and ingredients)
* Fat: 40-50g
* Saturated Fat: 15-20g
* Cholesterol: 200-250mg
* Sodium: 800-1000mg
* Carbohydrates: 30-40g
* Protein: 40-50g

## Conclusion

Country Fried Steak and Milk Gravy is a classic Southern comfort food dish that’s sure to satisfy your cravings. With its crispy, golden-brown steak and creamy, flavorful gravy, it’s a meal that’s both comforting and delicious. By following these detailed instructions and helpful tips, you can create this dish from scratch and enjoy a taste of the South in your own home. Don’t be afraid to experiment with variations and additions to customize the dish to your liking. Whether you serve it with mashed potatoes, green beans, or biscuits, Country Fried Steak and Milk Gravy is a meal that’s sure to please. Enjoy!