Country Fried Steak

Have you ever tasted country fried steak? It’s a man-pleasing meal, especially if he’s been outside all afternoon working around the farm… or playing. Either way, when it’s cool weather and you are looking for a quick, comforting meal, this is a definite go-to in your recipe box.

It’s a definite family-favorite and a man-pleasing meal.

Serve with biscuits, gravy and smashed potatoes for the full-comfort meal. Oh yeah, you may want to throw in a green leafy vegetable like green beans, broccoli, or even some kale or turnip greens.

Here’s the recipe card for my Southern Country Fried Steak.

Southern Country Fried Steak

Southern Country Fried Steak is a definite classic, go-to recipe.

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6
Course Main Course
Calories: 135kcal
Serving Size 1g
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons vegetable shortening
  • 6 pieces cubed steak

Instructions

  • Melt vegetable shortening in a skillet over medium heat.
  • Mix together flour, salt and pepper in a bowl. Spread the flour mixture onto both sides of the steak.
  • Place steak in skillet and cook on one side for about 3-5 minutes, or until you notice the meat is browned about half-way through the middle when looking at the side of the meat. Flip the steak carefully so as not to splash any hot grease on yourself. Cook steak on the other side. Remove and allow to stand a few minutes before serving.

Nutrition Information

Serving: 1g | Calories: 135kcal | Carbohydrates: 16g | Protein: 6g | Fat: 2.2g | Sodium: 388mg | Potassium: 22mg | Calcium: 3mg | Iron: 1mg
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Enjoy!

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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6 Comments Leave a comment or review

  1. Pingback: Tweets that mention Chicken Fried Steak -- Topsy.com
  2. We eat Chicken Fried Steak all year long! I use cubed steak as well, and it really makes a huge difference when you get good meat. Most of the time, ours is tender enough to cut with a fork. I use the same flour mixture as you but add paprika to the mix. Oh and dip the meat in milk, flour mix, milk, flour mix, and then put it in the oil. YUM. Now I’m hungry! I need to quit hopping over here at night!

  3. Made this for dinner tonight. I must say I used more grease cooking tonight than I think I’ve used in the past year, BUT it was delicious with the gravy on top. I think I’ll have to add some mushrooms and onions to the top next time. Definitely will add this to my recipe book of favorites.

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