If you're craving a comforting, hearty meal that brings a taste of the countryside right to your kitchen, Homestyle Country Steak is just what you need. This dish combines tender cube steaks with a rich, creamy gravy, making it a family favorite that's perfect for a cozy dinner at home.
Beef cube steaks are the star here; they're tenderized cuts of beef that cook quickly and soak up flavor beautifully. The flour creates a crispy coating and also serves as the base for a thick, luscious gravy. Adding a touch of black pepper and salt enhances the natural flavors, while paprika adds a subtle warmth. A hint of garlic powder and a pinch of cayenne pepper give the coating a mild kick. Eggs and milk help the flour adhere to the steaks, creating a lovely crust. Vegetable oil is ideal for frying, as it has a high smoke point and neutral flavor. For the gravy, chicken broth infuses richness, and heavy cream makes it wonderfully smooth and creamy.
Homestyle Country Steak pairs beautifully with mashed potatoes or buttery biscuits to soak up every bit of that delicious gravy. A side of steamed green beans or a fresh salad complements the richness of the dish perfectly.
Start by assessing your beef cube steaks; if they look a bit thick, give them a good pounding with a meat tenderizer until they're nice and thin. This helps them cook evenly and quickly. Next, mix your flour, black pepper, salt, paprika, garlic powder, and cayenne pepper in a shallow dish. This is your flavorful coating that makes each bite irresistible.
In a separate bowl, whisk together the eggs and 1/2 cup of milk until smooth. Now, the fun part: dredge each steak first in the flour mixture, then the egg mixture, and back into the flour again. This double-dipping is key to that perfect, crispy crust.
Heat the vegetable oil in a large skillet over medium-high heat. You'll know it's ready when a small pinch of flour sizzles upon contact. Fry each steak for about 3-4 minutes on each side, until they're golden brown and cooked through. Remove them from the skillet and keep them warm while you turn your attention to the gravy.
Carefully drain the excess oil from the skillet, leaving about 2 tablespoons. Stir in 1/4 cup of the seasoned flour you set aside earlier, cooking it until it's blended and a beautiful golden color. Gradually whisk in the chicken broth and the remaining milk. Keep stirring until the mixture is thick and bubbly. Finally, stir in the heavy cream for that rich, velvety finish. Serve the steaks hot with this irresistible gravy poured generously over the top.
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