Mr. Food: Country Bumpkin Fried Steak

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
  • 1/2 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.



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