Country-Fried Steak & Eggs
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We first had country-fried steak years ago at a little southern diner. Boy, were we hooked! And once we decided to put fried eggs on top, we discovered our new favorite breakfast.
What You'll Need
- 1 tablespoon salt, divided
- 1 cup cold water
- 1 1/2 pounds beef cubed steaks
- 1 cup all-purpose flour
- 3/4 teaspoon black pepper, divided
- 1 cup vegetable oil
- 2 cups milk
- 8 eggs
What to Do
- In a medium-sized bowl, combine 1 teaspoon salt and water; stir until salt is dissolved. Add steaks and soak 10 minutes. In medium-sized bowl, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper; mix well. Reserve 2 tablespoons of mixture and set aside.
- Remove steaks one at a time from water and coat completely with flour mixture. In a large deep skillet over medium-high heat, heat oil until very hot, but not smoking.
- Carefully add steaks to skillet and brown 12 to 15 minutes or until juices run clear and coating is golden brown, turning occasionally. Remove steaks to a covered serving platter and keep warm.
- Drain off all but 2 tablespoons of oil. Add reserved flour mixture to skillet and brown lightly over medium-low heat. Slowly whisk in remaining salt, pepper, and milk. Bring to a boil, stirring frequently. Reduce heat to low and simmer 3 to 5 minutes, or until thick and creamy. Serve steak topped with gravy.
- Meanwhile, in a medium skillet, cook eggs sunny-side up in batches. Serve on plate next to steak topped with gravy.