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Country Fried Steak with White Gravy
Growing up in the South, fried anything is comfort food to me! And until Rachel and I did some traveling by car this year I had plum forgotten about this classic greasy spoon dish that’s a staple in truck stops and diners. As soon as we returned home I had to reinvent it so I could take that journey down food memory lane!
Recipe by: George Stella
- Meat tenderizing mallet
- 1 pound Top Round or Top Sirloin beef (trimmed of all outside fat and cut into 4 equal size medallions about ¼ inch thick each)
- 3-6 cups vegetable oil (more or less depending on pot size)
- 2 large eggs
- 2 tablespoons water
- BREADING INGREDIENTS:
- 2⅓ cups soy flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- GRAVY INGREDIENTS
- ½ cup heavy cream
- ½ cup chicken stock (no sugar added)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon garlic powder
- 2 tablespoons sour cream
- Place a deep heavy pan or pot over medium-high heat and fill with at least 1 inch vegetable oil. Heat the oil to 350 degrees F; it’s important to monitor and maintain the temperature or the breading and oil will burn. (Portable deep fryers are great for this, but if you don’t have one, use a candy thermometer-just be careful!)
- In a medium bowl, whisk the eggs and water to make an egg wash.
- In a larger bowl, mix the breading ingredients together.
- Working over a cutting board, use a meat tenderizing mallet and pound each ¼ inch medallion of beef on both sides until almost flat. (*Place the beef between 2 layers of plastic wrap to prevent the meat from sticking to the mallet or cutting board)
- Dip each piece of pounded steak into the breading, then the egg wash, and then back into the breading again, making sure to coat well.
- Pat off any excess breading and carefully place each piece in the hot oil. Fry until golden brown and crisp on the outside, only about 4 minutes. (*Depending on how much oil used, you may need to turn the pieces over in the oil after 2 minutes to cook evenly all the way around)
- Remove cooked steaks with tongs or a slotted metal spatula and place on paper towels for a couple minutes to drain excess oil before serving smothered with white gravy.
- To make the Gravy: Add all the gravy ingredients except sour cream to a large surface sauté pan and cook over high heat for 4 to 5 minutes, stirring constantly with a high heat rubber spatula until sauce is reduced by about a third.
- Remove pan from heat, stir in the sour cream until well blended and serve immediately over Country Fried Steak.
You may lighten up this recipe by placing the breaded steaks on a well greased sheet pan and bake at 500 degrees for about 10-12 minutes until golden brown in place of frying. The white sauce recommended is needed for flavor but you may cut the amount used in half or to lighten it up even more you may use unsweetened soy milk in place of the heavy cream and low fat sour cream at the end to thicken the sauce.
Calories: 390 Fat: 25 Net Carbs: 8 Fiber: 4 Protein: 34