The Originators of Quick & Easy Cooking!

Menu

MrFood.com

Country-Bumpkin Fried Steak

(24 Votes)
Updated November 10, 2017
Country-Bumpkin Fried Steak
SERVES
4
SERVING SIZE
1 (6-ounce) steak and 1/3 cup gravy
COOK TIME
15 Min

Country-Bumpkin Fried Steak is a down-home old-fashioned favorite in the South, Midwest, and Southwest. No matter where you live, this easy skillet meal has an extra-special country-fried topping that's sure to win raves at your dinner table!

What You'll Need:
  • 4 beef cubed steaks, pounded to 1/4-inch thickness
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3/4 cup buttermilk
  • 1 cup yellow cornmeal
  • 1/2 cup vegetable shortening
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
What To Do:
  1. Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
     
  2. Place buttermilk in a shallow dish. Place cornmeal in another shallow dish. Dip steaks in buttermilk then in cornmeal, coating completely.
     
  3. In a large deep skillet over medium-high heat, heat shortening until hot but not smoking. Add steaks in batches and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.
     
  4. Add 3 tablespoons flour, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Add milk and stir until gravy is thickened. Serve steaks topped with gravy.

 

Notes

Want even more "Quick & Easy" dinner recipes? Check out our free eCookbook, Fuss-Free Meals: 35 Simple Skillet Recipes and One-Pot Recipes!

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 675
  • Calories from Fat 354
  • Total Fat 39g 61 %
  • Saturated Fat 16g 80 %
  • Trans Fat 0.1g 0 %
  • Protein 34g 68 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 106mg 35 %
  • Sodium 760mg 32 %
  • Total Carbohydrates 45g 15 %
  • Dietary Fiber 2.9g 12 %
  • Sugars 6.9g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I make this with pork cutlets. Yummy.

I am not a fan of cubed steaks to start with. I thought these might change my mind, they didn't. They were just as tough as I remembered and lacked flavor.

I have been making this for years, and love it as a go to quick easy meal. Because I don't like cornmeal, I use Panko bread crumbs instead, and of course add some garlic powder to the seasoning. I even make a sandwich out of it from time to time.

going back many years when I lived on a farm, my grandparents use to go to the creamery to get buttermilk (it was thin like regular milk with bits of butter floating - very high chloresterole tho) - I loved it, not like today's cultured buttermilk, it's too thick now.

I love this recipe. And thank you for the recipe for the gravy!

Great recipe and my husband enjoyed it very much.

This is the Best Country Fried Steak Thank you So Much.

this is one good receipt.

One can also use thin sliced round steak,instead cube steak, about a 1/4 '' thick pounded out and tenderized , then soaked in Buttermilk for at least 20-30 minutes, then dredged in seasoned flour , beaten egg whites and redredged in panko bread crumbs instead of corn meal, then skillet fry in a little fused canola oil & clarified butter. Cornmeal breading tends to burn to fast resulting in a bad taste. Much better when done with seasoned flour or panko bread crumbs. Same method can be used for fried pork chops, or Chicken Fried Vension Steaks

This recipe was great, I don't understand why you have to make recipe's that someone else is willing to share with everyone and you have to make changes. It would be nice if you just keep to yourself the changes and if you don't like what they have done than make no comments.

I use whole eggs not just the whites and I also use either italian or regular bread crumbs the old rule dry (flour) wet( eggs or milk or a combo of both) dry then in breadcrumbs I fry mine in regular vegetable oil with a nice pat of real butter for even browning and wonderfuil flavor nothing fancy just good eating although i do know the South lives on cornmeal it gives many dishes a gritty sand like texture and flavor and also soaks up more grease ...I see nothing wrong with suggestions & reviews

Well, here's a suggestion since you see nothing wrong with them ramble on (4 years later) and don't use any punctuation just make it all one lone sentence.

Thins is a cooking forum if you do not like suggestions DO NOT READ it is OBVIOUS you do not cook just because we love to cook and share the many ways recipes are prepared we can "ramble " on as you sarcastically mentioned and we do NOT have to use punctuation marks just to please YOU

One can also use thin sliced round steak,instead cube steak, about a 1/4 '' thick pounded out and tenderized , then soaked in Buttermilk for at least 20-30 minutes, then dredged in seasoned flour , beaten egg whites and redredged in panko bread crumbs instead of corn meal, then skillet fry in a little fused canola oil & clarified butter. Cornmeal breading tends to burn to fast resulting in a bad taste. Much better when done with seasoned flour or panko bread crumbs. Same method can be used for fried pork chops, or Chicken Fried Vension Steaks

For ginalavigne, as a subtitute for buttermilk, add one tablespoon of white vinegar or lemon juice to one cup milk. Let it sit for about ten minutes until it curdles.

Is there any substitutes for the buttermilk? I am not a fan of it and would hate to buy a quart and throw out remainder.

Most Grocery Stores sell Buttermilk by the Pint, quart, and 1/2 gallon carton or in plastic container jugs. Buttermilk will keep for quite awhilke in the fridge and can be used in alot of different recipes . Especially good for Pancakes or Waffles recipes instead of regular milk

I don't enjoy drinking buttermilk either but I love cooking with it. The actual taste of buttermilk doesn't find it's way into what I'm cooking. Give it a try and you'll see what I mean.

The recipe's cooking time doesn't look like you've updated it to me. It's now October.

yes it was it says 3-4 min per side!!

MrsMo: Thanks for catching that! We've updated the recipe with the correct cooking time.

I'm just curious as to why it is whenever I cook Country Fried Steak as directed without putting it in the Oven for an hour or two after frying it, it is tough meaning not fork tender?

i've made country fried steak before so i'm familiar with cooking cube steak. but for those who aren't, would you please change the cooking time to 6-8 minutes? LOL while the gravy may be done in 3 minutes, the cube steaks certainly won't be. thanks! MrsMo

This recipe is sooo good!!! And easy to make. Much better than some we've had at restaurants.

Thanks for finding that, Lesa. We've corrected it.

The salt and pepper measurements are different for the ingredients and what the instructions indicate.

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

About Mr. Food Advertise on MrFood.com FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----