Country Bumpkin Fried Steak
- SERVES
- 4
- COOK TIME
- 15 Min
Country Bumpkin Fried Steak is a down-home old-fashioned favorite in the South, Midwest, and Southwest. No matter where you live, this easy skillet meal has an extra-special country-fried topping that's sure to win raves at your dinner table!
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 1/2 cup milk
What to Do
- Season steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Place buttermilk in a shallow dish. Place cornmeal in another shallow dish. Dip steaks in buttermilk then in cornmeal, coating completely.
- 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.
- 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.
Notes
Want even more "Quick & Easy" dinner recipes? Check out our free eCookbook, Fuss-Free Meals: 35 Simple Skillet Recipes and One-Pot Recipes!
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 675
- Calories from Fat 354
- Total Fat 39g 61 %
- Saturated Fat 16g 80 %
- Trans Fat 0.1g 0 %
- Protein 34g 68 %
- Amount Per Serving % Daily Value *
- Cholesterol 106mg 35 %
- Sodium 760mg 32 %
- Total Carbohydrates 45g 15 %
- Dietary Fiber 2.9g 12 %
- Sugars 6.9g 0 %
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Ameture Gourmet
May 20, 2024
My problem with making chicken fried steak, is the coating doesn't stay on. It flakes off. I've tried every variation. Suggestions?
Cook Not
Apr 05, 2019
I have not made this recipe specifically, but have done lots of country fried steak. Years ago, I asked the man in the grocery meat department why some of the pieces were more tender than others from the same package and skillet. He explained the package called "cubed steak" is usually small leftover pieces of a variety of cuts of beef. So you might have some chuck, round, sirloin, etc. If you want consistent steaks, you should consider buying a package of better quality steak, and have the grocer run it through the tenderizer equipment - maybe twice. Always talk to the experts!
girlreddish 702984 6
Apr 13, 2018
Leave a comment...I have made country fried steaks before and they are always tough. So, I'm thinking this recipe with the buttermilk might help with that. My question is, I have a canister of "dried buttermilk" that I haven't used yet, so I'm wondering if anyone else out there has used the dried, and if so, did it work like fresh buttermilk? Country fried steak is one of my favorite meals and I can't help but ordering it at restaurants that offer it. But, it would be great if I can make it tender at home, too!! I will try the oven method as well, and thanks to those who suggested it.
Test Kitchen Team
Apr 17, 2018
Hi there! Yes, the dried buttermilk should work like fresh buttermilk. It should be fine as you're only dipping it in buttermilk and then coating it with crumbs. Enjoy!
416keepher 3587517
Oct 13, 2016
I am not a fan of cubed steaks to start with. I thought these might change my mind, they didn't. They were just as tough as I remembered and lacked flavor.
fredhomer 9960735
Apr 12, 2018
Cube steaks need to be cooked in oven for about 2 hrs!! As for flavor season with onion and garlic and SP!! I'd use top Sirloin or Rib-eye !!!
douglasdherbert
Oct 13, 2015
I have been making this for years, and love it as a go to quick easy meal. Because I don't like cornmeal, I use Panko bread crumbs instead, and of course add some garlic powder to the seasoning. I even make a sandwich out of it from time to time.
mscarole
Feb 10, 2013
going back many years when I lived on a farm, my grandparents use to go to the creamery to get buttermilk (it was thin like regular milk with bits of butter floating - very high chloresterole tho) - I loved it, not like today's cultured buttermilk, it's too thick now.
weezy1c
Mar 20, 2019
I am from Md., and when I was a kid, we would go to N.C. to see our relatives, and my Aunt Mary would make fresh buttermilk, and fresh churned butter. You are right, the buttermilk and butter was so different, then than they are today. Yummy.
judygarwood 444802 7
Feb 07, 2013
I love this recipe. And thank you for the recipe for the gravy!
BearStar55 9172161
Feb 19, 2012
One can also use thin sliced round steak,instead cube steak, about a 1/4 '' thick pounded out and tenderized , then soaked in Buttermilk for at least 20-30 minutes, then dredged in seasoned flour , beaten egg whites and redredged in panko bread crumbs instead of corn meal, then skillet fry in a little fused canola oil & clarified butter. Cornmeal breading tends to burn to fast resulting in a bad taste. Much better when done with seasoned flour or panko bread crumbs. Same method can be used for fried pork chops, or Chicken Fried Vension Steaks
Carson City Gal
Oct 20, 2012
This recipe was great, I don't understand why you have to make recipe's that someone else is willing to share with everyone and you have to make changes. It would be nice if you just keep to yourself the changes and if you don't like what they have done than make no comments.
grannyblu
Oct 21, 2012
I use whole eggs not just the whites and I also use either italian or regular bread crumbs the old rule dry (flour) wet( eggs or milk or a combo of both) dry then in breadcrumbs I fry mine in regular vegetable oil with a nice pat of real butter for even browning and wonderfuil flavor nothing fancy just good eating although i do know the South lives on cornmeal it gives many dishes a gritty sand like texture and flavor and also soaks up more grease ...I see nothing wrong with suggestions & reviews
Steve
Oct 07, 2016
Well, here's a suggestion since you see nothing wrong with them ramble on (4 years later) and don't use any punctuation just make it all one lone sentence.
grannytina1 272961 6
Dec 01, 2016
Thins is a cooking forum if you do not like suggestions DO NOT READ it is OBVIOUS you do not cook just because we love to cook and share the many ways recipes are prepared we can "ramble " on as you sarcastically mentioned and we do NOT have to use punctuation marks just to please YOU
BearStar55 9172161
Feb 19, 2012
One can also use thin sliced round steak,instead cube steak, about a 1/4 '' thick pounded out and tenderized , then soaked in Buttermilk for at least 20-30 minutes, then dredged in seasoned flour , beaten egg whites and redredged in panko bread crumbs instead of corn meal, then skillet fry in a little fused canola oil & clarified butter. Cornmeal breading tends to burn to fast resulting in a bad taste. Much better when done with seasoned flour or panko bread crumbs. Same method can be used for fried pork chops, or Chicken Fried Vension Steaks
lvndrgrl
Oct 20, 2011
For ginalavigne, as a subtitute for buttermilk, add one tablespoon of white vinegar or lemon juice to one cup milk. Let it sit for about ten minutes until it curdles.
ginalavigne 669460 3
Oct 17, 2011
Is there any substitutes for the buttermilk? I am not a fan of it and would hate to buy a quart and throw out remainder.
BearStar55 9172161
Feb 19, 2012
Most Grocery Stores sell Buttermilk by the Pint, quart, and 1/2 gallon carton or in plastic container jugs. Buttermilk will keep for quite awhilke in the fridge and can be used in alot of different recipes . Especially good for Pancakes or Waffles recipes instead of regular milk
patlokk
Mar 04, 2012
I don't enjoy drinking buttermilk either but I love cooking with it. The actual taste of buttermilk doesn't find it's way into what I'm cooking. Give it a try and you'll see what I mean.
Test Kitchen
Jun 20, 2011
MrsMo: Thanks for catching that! We've updated the recipe with the correct cooking time.
TubbyHubby
Mar 07, 2012
I'm just curious as to why it is whenever I cook Country Fried Steak as directed without putting it in the Oven for an hour or two after frying it, it is tough meaning not fork tender?
MrsMo
Jun 17, 2011
i've made country fried steak before so i'm familiar with cooking cube steak. but for those who aren't, would you please change the cooking time to 6-8 minutes? LOL while the gravy may be done in 3 minutes, the cube steaks certainly won't be. thanks! MrsMo
tina51 2600522
Apr 01, 2011
This recipe is sooo good!!! And easy to make. Much better than some we've had at restaurants.
the LL
Sep 24, 2010
The salt and pepper measurements are different for the ingredients and what the instructions indicate.
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