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Country Fried Steak Recipe (Pan-Fried Beef Steak with Cream Gravy)

Name: Country Fried Steak Recipe (Pan-Fried Beef Steak with Cream Gravy)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 sb All-purpose flour (for dredging); 0.5 tk Salt; 1 adet Freshly ground black pepper; 2 yk Neutral oil; 2 yk Finely milled flour (to thicken the gravy); 2 sb Half-and-half; 2 yk Unsalted butter; 4 adet Thin beef steaks, pounded (serving-size)

This country fried steak recipe coats thin beef steaks in seasoned flour, pan-fries them, then turns the same skillet drippings into a simple creamy gravy. The ingredients are straightforward, and the steps are practical: dredge, fry, whisk the gravy, and serve right away.

İyi Bir YemekCommunity Writer

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Country Fried Steak Recipe (Pan-Fried Beef Steak with Cream Gravy)

Editorial Kitchen Archive

Prep10 min

Cook25 min

DifficultyMedium

ServingsServes 4

Energy-

Ingredients

Scale:4servings

Ingredients

All-purpose flour (for dredging)

Salt

Freshly ground black pepper

Neutral oil

Finely milled flour (to thicken the gravy)

Half-and-half

Unsalted butter

Thin beef steaks, pounded (serving-size)

Step-by-Step Method

6-step method

Mix the dredge

In a wide plate, combine the flour, salt, and plenty of black pepper. Pat the steaks dry so the coating sticks well.

Dredge the steaks

Press each steak into the seasoned flour until evenly coated. Shake off the extra flour so it doesn’t burn in the pan.

Pan-fry

Heat the bacon fat (or oil) in a large skillet over medium-high heat. Fry the steaks in batches until browned on both sides, about 3–5 minutes per side depending on thickness. Move to a plate and keep warm.

Start the gravy

Reduce heat to medium. Add the butter, then sprinkle in the finely milled flour and stir for about 1 minute. Scrape up the browned bits as you go.

Whisk in the cream

Pour in the half-and-half gradually while whisking. Keep whisking until smooth. Simmer 3–5 minutes until the gravy thickens; season with salt and pepper if needed.

Serve

Plate the steaks and spoon the warm gravy over the top. If it gets too thick, loosen with a splash of milk; if too thin, simmer a bit longer.

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