Country Fried Steak with Sweet Onion Gravy: A Southern Comfort Food Classic
Country fried steak, a dish born from necessity and ingenuity, is a cornerstone of Southern comfort food. Often confused with chicken fried steak, the key difference lies primarily in the cut of beef used. While both involve tenderizing and breading, country fried steak typically utilizes a less expensive cut like round steak, whereas chicken fried steak often uses cube steak. The crowning glory of this dish is undoubtedly the gravy, and this recipe elevates the standard white gravy with the subtle sweetness of caramelized onions. This country fried steak with sweet onion gravy recipe is simple enough for a weeknight meal but impressive enough to serve to guests. Get ready to experience a truly heartwarming and delicious meal.
What Makes This Recipe Special?
This recipe stands out for several reasons:
* **Flavorful Sweet Onion Gravy:** The caramelized sweet onions add a depth of flavor and sweetness that complements the savory steak perfectly. It’s a delicious twist on traditional gravy.
* **Tender and Crispy Steak:** The double-dredging technique ensures a crispy, golden-brown crust that seals in the juices and keeps the steak incredibly tender.
* **Easy to Follow Instructions:** The recipe is broken down into clear, concise steps, making it accessible for cooks of all skill levels.
* **Use of Affordable Ingredients:** Round steak is an economical cut of beef, making this a budget-friendly meal option.
Ingredients You’ll Need
Here’s a breakdown of the ingredients required for this mouthwatering dish:
**For the Country Fried Steak:**
* 1.5 lbs round steak, cut into 1/4-inch thick slices
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 1/4 teaspoon paprika
* 2 large eggs, beaten
* 1/2 cup milk
* Vegetable oil, for frying (approximately 2-3 cups)
**For the Sweet Onion Gravy:**
* 2 tablespoons reserved cooking oil (from frying the steak)
* 2 large sweet onions, thinly sliced
* 1/4 cup all-purpose flour
* 3 cups beef broth
* 1/2 cup milk or cream
* 1/4 teaspoon salt (or to taste)
* 1/4 teaspoon black pepper (or to taste)
* 1 tablespoon Worcestershire sauce (optional, but recommended for depth of flavor)
* Fresh parsley, chopped (for garnish, optional)
Step-by-Step Instructions
Follow these detailed instructions to create the perfect country fried steak with sweet onion gravy:
**Part 1: Preparing the Country Fried Steak**
1. **Tenderize the Steak:** Place the round steak slices between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the steak to an even thickness of about 1/4 inch. This tenderizes the meat and makes it easier to cook evenly. Be careful not to pound it too thin, or it will fall apart during frying.
2. **Prepare the Dredging Station:** In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Mix well with a fork to ensure the spices are evenly distributed. This is your dry dredge.
3. **Prepare the Egg Wash:** In another shallow dish, whisk together the eggs and milk until well combined. This is your wet dredge.
4. **Dredge the Steak:** Take each slice of tenderized steak and dredge it thoroughly in the flour mixture, making sure to coat all sides. Shake off any excess flour.
5. **Dip in Egg Wash:** Dip the floured steak into the egg wash, ensuring it’s completely coated. Let the excess egg wash drip off.
6. **Double Dredge (Important for Extra Crispiness):** Return the steak to the flour mixture and dredge again, pressing the flour into the steak to create a thick, even coating. This double dredging is key to achieving a super crispy crust.
7. **Repeat:** Repeat the dredging process for all the steak slices. Place the breaded steaks on a plate or baking sheet while you prepare the oil.
**Part 2: Frying the Country Fried Steak**
8. **Heat the Oil:** Pour vegetable oil into a large skillet or cast-iron skillet to a depth of about 1/2 inch. 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. If you don’t have a thermometer, you can test the oil by dropping a small piece of breaded steak into the oil; it should sizzle immediately and turn golden brown in about 1-2 minutes.
9. **Fry the Steak:** Carefully place the breaded steak slices into the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy steak. Fry in batches if necessary.
10. **Cook Each Side:** Cook the steak for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. For well-done, cook to 170°F (77°C), but be aware that it may become tougher.
11. **Drain the Steak:** Remove the cooked steak from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the crust crispy.
**Part 3: Making the Sweet Onion Gravy**
12. **Sauté the Onions:** Carefully pour off all but 2 tablespoons of the cooking oil from the skillet (the oil you used to fry the steak – this adds flavor to the gravy). Add the thinly sliced sweet onions to the skillet and cook over medium heat, stirring occasionally, until they are softened and caramelized, about 15-20 minutes. Caramelizing the onions is crucial for the sweet and savory flavor of the gravy. Don’t rush this step; allow the onions to develop a rich, golden-brown color.
13. **Make a Roux:** Sprinkle the 1/4 cup of flour over the caramelized onions and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the gravy and prevent lumps.
14. **Gradually Add the Broth:** Slowly pour in the beef broth, whisking constantly to prevent lumps from forming. Continue whisking until the gravy is smooth and begins to thicken.
15. **Simmer the Gravy:** Bring the gravy to a simmer and cook for about 5-7 minutes, or until it reaches your desired consistency. Stir occasionally to prevent it from sticking to the bottom of the skillet.
16. **Add Milk/Cream and Seasonings:** Stir in the milk or cream and Worcestershire sauce (if using). Season with salt and pepper to taste. Remember that the beef broth may already contain some salt, so start with a small amount and add more as needed.
17. **Adjust Consistency:** If the gravy is too thick, add a little more beef broth or milk until it reaches the desired consistency. If it’s too thin, simmer for a few more minutes to allow it to thicken.
**Part 4: Serving and Garnishing**
18. **Serve Immediately:** Spoon the sweet onion gravy generously over the country fried steak. Serve immediately while the steak is hot and crispy.
19. **Garnish (Optional):** Garnish with fresh chopped parsley for a pop of color and freshness.
Tips for Success
* **Don’t Overcrowd the Skillet:** Frying the steak in batches prevents overcrowding and ensures even cooking and a crispy crust.
* **Maintain the Oil Temperature:** Keep the oil temperature consistent for best results. Use a thermometer to monitor the temperature or test with a small piece of breaded steak.
* **Caramelize the Onions Properly:** Take the time to caramelize the onions slowly and evenly. This step is crucial for the flavor of the gravy.
* **Whisk Constantly While Adding Broth:** This prevents lumps from forming in the gravy.
* **Taste and Adjust Seasoning:** Don’t be afraid to taste and adjust the seasoning as needed. The amount of salt and pepper required may vary depending on your personal preferences and the saltiness of the beef broth.
* **Use Fresh Ingredients:** Fresh ingredients, especially the sweet onions, will make a big difference in the flavor of the dish.
* **Let the Steak Rest:** While not strictly necessary, letting the fried steak rest for a few minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful steak.
Variations and Substitutions
* **Spicy Country Fried Steak:** Add a pinch of cayenne pepper or a dash of hot sauce to the flour mixture for a spicy kick.
* **Chicken Fried Steak:** Use cube steak instead of round steak. Cube steak is already tenderized, so you can skip the pounding step.
* **Different Gravy Flavors:** Experiment with different gravy flavors, such as mushroom gravy, pepper gravy, or cream gravy.
* **Gluten-Free Option:** Use gluten-free flour for dredging and a gluten-free beef broth for the gravy.
* **Dairy-Free Option:** Use unsweetened almond milk or coconut milk instead of cow’s milk in the egg wash and gravy.
* **Add Herbs:** Incorporate fresh herbs like thyme or rosemary into the flour mixture or gravy for added flavor.
Serving Suggestions
Country fried steak with sweet onion gravy is a hearty and satisfying meal that pairs well with a variety of side dishes. Here are some popular serving suggestions:
* **Mashed Potatoes:** A classic pairing! The creamy mashed potatoes provide a perfect base for soaking up the delicious gravy.
* **Green Beans:** A simple and healthy side dish that adds a touch of freshness to the meal.
* **Corn on the Cob:** A quintessential Southern side dish that complements the flavors of the country fried steak.
* **Coleslaw:** A creamy and tangy coleslaw provides a refreshing contrast to the richness of the steak and gravy.
* **Biscuits:** Warm, flaky biscuits are perfect for sopping up any leftover gravy.
* **Mac and Cheese:** A comforting and cheesy side dish that’s always a crowd-pleaser.
* **Fried Okra:** Another Southern favorite that adds a crispy and flavorful element to the meal.
* **Side Salad:** A simple side salad with a light vinaigrette provides a refreshing counterpoint to the richness of the main course.
Make-Ahead Tips
While country fried steak is best served fresh, there are some steps you can take to prepare it ahead of time:
* **Tenderize and Bread the Steak:** You can tenderize and bread the steak a few hours in advance and store it in the refrigerator. Make sure to cover it tightly to prevent it from drying out. Fry it just before serving.
* **Caramelize the Onions:** You can caramelize the onions a day ahead of time and store them in the refrigerator. Reheat them before making the gravy.
* **Prepare the Gravy Base:** You can make the gravy base (up to the point of adding the milk/cream and seasonings) a day ahead of time and store it in the refrigerator. Reheat it and finish the gravy just before serving.
Storage and Reheating Instructions
* **Storage:** Store leftover country fried steak and sweet onion gravy in separate airtight containers in the refrigerator for up to 3 days.
* **Reheating:** Reheat the country fried steak in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat. Be careful not to overcook it, or it will become dry.
* **Reheating the Gravy:** Reheat the gravy in a saucepan over low heat, stirring occasionally. Add a little milk or beef broth if it becomes too thick. Do not boil.
Nutritional Information (Approximate)
* Calories: 600-800 per serving (depending on portion size and ingredients used)
* Fat: 40-50g
* Saturated Fat: 15-20g
* Cholesterol: 200-250mg
* Sodium: 800-1200mg
* Carbohydrates: 40-50g
* Protein: 30-40g
**Note:** This is an approximate nutritional information and may vary depending on the specific ingredients and portion sizes used.
Conclusion
Country fried steak with sweet onion gravy is a truly satisfying and comforting meal that’s perfect for any occasion. The crispy, tender steak paired with the sweet and savory gravy is a flavor combination that’s hard to resist. With its easy-to-follow instructions and affordable ingredients, this recipe is sure to become a new family favorite. So, gather your ingredients, put on your apron, and get ready to enjoy a taste of Southern comfort food at its finest! Enjoy!