Mama's Country Fried Steak

Susan Feliciano


Nothing fancy - my mother loved simple recipes! We used to love this one. Just to smell it cooking brings back fond memories.

★★★★★ 4 votes
10 Min
15 Min


1 1/2 to 2 lb
cubed steak, cut into serving-size pieces
a little bit of flour on a plate
salt and pepper in the flour
paprika in the flour if you have any
2 - 3 Tbsp
shortening or bacon fat
1 1/2 c
water or water/milk combination
well-seasoned large iron skillet


1Heat fat until hot, and season your flour. Dredge steak pieces in the flour, pressing in well and shaking off excess, then coat again.
2Cook steak pieces in hot fat, allowing about 1 inch between pieces, so cook only as many at a time as will fit in the pan without crowding. This makes them crisp. As they get done on one side, flip over and cook the other side.
3Remove steak pieces to a foil-lined pan and keep warm in slow oven while cooking remaining steak.
Stir a couple of tablespoons of the leftover flour into the water/milk mixture.
4When steak is cooked, scrape up browned bits in bottom of pan, and stir in the water or water/milk combination. Bring slowly to a boil, and cook until thick for gravy. Season with salt and pepper if necessary.
5OPTIONAL: You may brown 1 sliced onion in fat prior to adding liquid to make gravy.

About this Recipe

Course/Dish: Beef, Steaks and Chops
Other Tag: Quick & Easy