Country Fried Steak & Shallot Country Gravy

Lori Ann


Love chicken fried (country fried) steak and country gravy. One day I almost finished frying the steak and realized I didn't have sausage or onions for my country gravy. So I improvised. I had one shallot left and for meaty flavor I substituted a packet of Herbox Sodium Free Beef Bouillon. I love to use this in other recipes to add flavor without adding a lot of salt so I thought why not try it. I made the gravy with shallots and bouillon and will never make it any other way. This gravy is absolutely delicious. It adds a bit of a gourmet vibe to an already great comfort food. Enjoy!


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Pan Fry



  • 1 1/2 lb
    cube steaks
  • 1 c
  • 2
  • 2 Tbsp
  • 2 c
    saltine cracker crumbs
  • ·
    salt, pepper, onion powder
  • ·
    peanut oil or vegetable oil for frying

  • 3 Tbsp
  • 3 Tbsp
    all purpose flour
  • 1
    medium shallot, finely chopped
  • 1/2 tsp
    salt or to taste
  • 1
    packet herbox beef bouillon powder
  • 1 1/2 c

How to Make Country Fried Steak & Shallot Country Gravy


  1. Prepare the cube steaks by cutting into serving size pieces if they are too big. Salt, pepper and sprinkle with onion powder on both sides of the steaks. Now use a meat tenderizing hammer (smooth side because this is cube steak) and just tap the seasoning into the meat. Turn over and do the same. This also makes the meat a little more tender.
  2. Place the flour in a bowl, put the eggs mixed with 2 tablespoons water in another bowl, and put the saltine cracker crumbs in a 3rd bowl or on a large plate or aluminum foil.
  3. Dip each seasoned piece of cube steak in flour, then egg mixture and then saltine crumbs and press the crumbs into the steak until the coating is dry.
  4. Heat peanut oil or vegetable oil in a large frying pan over medium heat. Adjust heat as needed. Only add enough oil to cover the bottom to about 1/2 inch. Fry steak until golden brown on first side and turn over and fry the other side. Place on paper towels and blot the top of each piece to soak up excess oil. Keep warm in low oven.
  5. To make the gravy melt 3 tablespoons butter in a small frying pan or saucepan. Add the chopped shallot and cook about 2 - 3 minutes on medium heat until shallot is translucent. Sprinkle the packet of Herbox beef bouillon over the shallots and salt and pepper and mixing together as they cook. Add 3 tablespoons of flour to the shallots and mix quickly with a spoon until it forms a roux. Add 1/12 cups of milk all at once and mix well while stirring constantly until thickened. Add a little milk if too thick and mix well. Salt and pepper to taste. Sever over the country fried steak.

Printable Recipe Card

About Country Fried Steak & Shallot Country Gravy

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern

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