Country gravy recipe
1 lb. cube steak, tenderized
2 large eggs
½ cup milk
1 ½ cups all-purpose flour
2 tsp salt
2 tsp black pepper
2 tsp garlic powder
½ tsp cayenne pepper
Canola oil for frying, enough to cover ¼" deep in pan
For Country Gravy
¼ cup all-purpose flour
2 cups milk, whole milk or 2%
2 tsp black pepper, more to taste
½ tsp salt, more to taste
Preheat oven to 200. Line a baking sheet with foil and place a cooling rack on top of it. Place this inside the oven to hold the cooked steaks when they're done frying. Season the cube steaks with salt and pepper on both sides, pound extra thin with a meat mallet or similar tool. In a shallow dish, combine 2 eggs and ½ cup milk, then whisk together. In a separate shallow dish, combine 1 ½ cups of all-purpose flour, 2 tsp salt, 2 tsp black pepper, 2 tsp garlic powder and ½ tsp cayenne pepper, whisk together. Press the tenderized steaks into the flour mixture, coating both sides. Shake off any excess flour, then dip the steak in the egg mixture on both sides. Next, place the steak back into the flour mixture, once again coating both sides. Repeat this process for all of the steaks. Meanwhile, heat a heavy bottomed pan over medium-high heat with enough oil to cover the bottom of the pan and about ¼ inch deep. Once the oil has reached 350, add in two steaks at a time. Don't over crowd the pan. Cook the steaks for about 3 to 4 minutes per side until they're golden brown and cooked to your liking. Place fried steaks on the wire rack in your oven to keep warm while you make the gravy.
For the Country Gravy
Drain off all but ¼ cup of grease from the pan and turn the heat to medium. Whisk in ¼ cup of flour and cook 2 to 3 minutes until the mixture is a deep golden brown color. Gradually whisk in the 2 cups of milk, creating a silky smooth gravy. Season with 2 tsp black pepper and salt to taste. Serve the hot gravy over the browned and crispy steaks.
If you're a fan of Southern comfort food, making country gravy with breaded cube steak is an absolute must-try at home. One tip I’ve learned from experience is to pound the cube steaks extra thin before breading — this ensures they cook quickly and evenly, resulting in a tender, crispy exterior without the meat getting tough. Using a combination of all-purpose flour mixed with seasoning like garlic powder and cayenne pepper gives the breading a little kick that really lifts the flavor. When it comes to frying, maintaining the oil temperature at about 350°F helps achieve that perfect golden brown crust. Crowding the pan can lower the oil temperature and create greasy steaks, so fry in batches if necessary. After frying, placing the steaks on a cooling rack in a warm oven keeps them crispy and prevents sogginess. For the country gravy, the key is in the roux — whisking the flour into the retained pan grease and cooking it until it turns a deep golden brown adds rich, nutty flavor. Slowly adding milk while whisking constantly prevents lumps and creates that smooth, creamy texture. Don’t hesitate to adjust the seasoning with extra black pepper and salt to taste, as the gravy should be flavorful and slightly peppery to complement the breaded steaks. This dish pairs wonderfully with classic Southern sides like mashed potatoes, green beans, or biscuits. Plus, what makes country gravy so comforting is its simplicity and the nostalgia it brings from home-cooked meals. Whether for breakfast, lunch, or dinner, this recipe is a fantastic dish to make when you want a taste of Southern hospitality in your kitchen.
