I think we have all been to restaurants that have country fried steak. It is a southern staple.
Usually, at the restaurants, it is a cheap chop steak with a heavy breading. Almost like fried chicken breading.
That should be the difference though. I think restaurants get it wrong. Chicken Fried Steak should have a thick breading. Country Fried Steak should not.
And really there isn’t a whole lot of breading in this recipe. It is the round steak, pounded thin, and coated with seasoned flour.
There is a little crust on the outer edges, but not a breading.
My round steak was already sliced very thin, so I pressed the flour into the steaks instead of pounding it in. I did not want the steaks to get any thinner than they already were. Pounding the flour in would absolutely work for a thicker cut though.
Basically, you want to fry the steaks a few minutes per side. You will know they are done when you can no longer see any pink when you press on the steak. Since there isn’t a heavy breading, this is easy to see.
The gravy is also super simple. No additional flour or seasoning is needed. The milk absorbs the flour bits from the frying pan. Scraping up the bits adds all the flavor and seasoning you need.
I served the steaks with corn and mashed potatoes. It really was a lovely dinner!
Chicken Fried Round Steak
3 Tablespoons Flour
1/2 Teaspoon Salt
Dash Pepper
1 Pound Round Steak
2 Tablespoons Butter
1/2 Cup Milk
Combine flour, salt and pepper. Pound flour into both sides of steak. Heat butter in skillet. Add steak and brown on both sides. Turn heat down and simmer for 10 minutes, turning occasionally. Remove steak to a platter. Add milk to skillet, scraping up browned bits. Stir constantly until slightly thickened. Serve over steak.
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