Sometimes in the winter all you want is comfort food. While I often worry about eating healthy, counting calories, and exercising, when winter comes along I want to eat something warm and comforting. This means lots of soups, pasta bakes, and food covered in gravy.
Certified Angus Beef brand has been doing a Beef Cook Along on Facebook Live a few times every month. I love watching them because they are easy recipes and the chef’s show you exactly how to make them. Then there is a link to the recipe so you can make it on your own later or you can re-watch the video and make it along with them!
Last month they did a recipe for Country Fried Steak. I have to admit, I don’t think I’ve ever had Country Fried Steak. It just isn’t something my parents made and it isn’t something I’ve ever had out. When I mentioned it to my husband he said that while he hasn’t had it in years it’s something he does enjoy.
After watching the video it seemed like an easy recipe. It’s basically double battered steak fried in a skillet with homemade gravy on top. Since I was making gravy I definitely wanted to have mashed potatoes as a side dish. You can’t have gravy without mashed potatoes!
The steaks were easy to make. I purchased thin sliced Certified Angus Beef brand eye of round steaks at my local Weis Market so I wouldn’t have to pound them before cooking. Then I simply put them in the buttermilk mixture and refrigerated them all day while I was at work. When I came home they were ready to make.
The Country Fried Steaks cooked up quickly. The gravy didn’t take long either. I really liked the spice the gravy had added to it and how incredibly easy it was to make! I made a pot of mashed potatoes as well and we were ready for dinner!
This is definitely the ultimate comfort food. It’s something I would order at a southern diner. It warmed me up inside and filled up my belly. So if you are looking for comfort food this winter, check out Country Fried Steak.
- 6 (4 oz) eye of round steaks, sliced thin
- 1½ c. buttermilk
- 2 eggs
- 2 t. salt
- 1 t. black pepper
- 2 c. flour
- 1 t. garlic powder
- 2 c. canola or vegetable oil
- 2 T. butter
- 1 c. beef broth
- ½ c. brewed coffee
- 2 t. hot sauce
- Whisk together the milk, eggs, half the salt, and the pepper. Pour into a gallon sized zip top baggie.
- Lightly pound the steaks to tenderize them then put them in the baggie with the buttermilk. Place the baggie in the refrigerator over night or for at least 6 hours.
- In a medium bowl whisk together the flour, remaining salt, and garlic powder. Remove two tablespoon of this mixture for later and pour the remaining into a shallow baking dish.
- Pull the steaks from the buttermilk mixture and place on a plate. Pour the buttermilk mixture into a shallow dish.
- Dredge the steaks in the flour, then back in the buttermilk mixture, and again into the flour. Place on a wire rack on top of a baking pan. Repeat with all steaks. Refrigerate for 30 minutes.
- Heat the oil in a 12 inch skillet. I ended up using 1 cup of oil for half the steaks then pouring that oil out and heating the remaining oil for the remaining steaks.
- Heat the oil to 350 degrees and fry the steaks for 3-4 minutes per side. Place on a paper towel to drain but keep warm.
- To make the gravy melt the butter in a saucepan over medium heat. Add in the flour and whisk for 2 minutes.
- Pour in the beef broth, coffee, and hot sauce. Bring the mixture to a bowl, stirring frequently, and boil for 3 minutes or until the gravy thickens.
- Serve the steaks warm with gravy over top of them.