Beef Fried Steak and Gravy

IMG_9221I’ve written about Fried Chicken and how that came to be, and one would think the [Chicken] Fried Steak would have appeared around the same time period; however, the Fried Steak happens to be younger by two centuries. It’s believed to have been brought to the American South by the Germans in the 19th century. In the South the fried steak is made from poultry, to produce a chicken-fried or country-fried. I, on the other hand, like my fried steak made from beef.

I prefer a Beef Fried Steak because I am not only a carnivore but anemic. I could use all the iron I need to go about my day feeling fine (instead of light-headed and huffing and puffing for oxygen). Plus, this type of meat can be cooked to one’s liking, mine being medium-rare.

Once the Fried Steak is cooked, I like to remove it from the pan and use the juices to make a simple onion and garlic gravy. This dish is super simple to make, and is part of my Cabinet Cookery style, where I just throw things together without needing precise measurements and can substitute here and there.

If you’re ever in the mood for a simple meal, give this Beef Fried Steak a try. (The measurements provided are an estimation; feel free to make it to your own liking).


  1. 2 beef steaks
  2. ¼ c. flour
  3. 1 egg
  4. Splash milk
  5. Salt and black pepper
  6. Paprika
  7. Cooking oil

For Gravy:

  1. ½ onion, minced
  2. 3 cloves garlic, minced
  3. 1 Tbsp. flour
  4. 2 c. water
  5. Splash cream/milk
  6. ¼ tsp. Chicken bouillon powder
  7. Salt & pepper, to taste

Start by washing and drying the steaks on paper towel. Then sprinkle on some salt and pepper and set it aside as you set up a simple station: In a dish add the flour, ¼ teaspoon each: salt, black pepper and paprika, and mix with a fork; then crack the egg into a bowl, add a splash of milk, and whisk it all up till thoroughly combined.

Take the steaks and coat them in the flour, then in the egg mix, and back in the flour. Heat up a pan with a thin layer of oil, and add the steaks to the pan. Shallow fry on medium to medium-high heat, turning the steaks every 30 seconds. For medium-rare meat, fry each side for 3 minutes. If you like them more cooked, leave the steaks in the pan for a little longer. (Add more oil if needed.)

Once the steaks are cooked to your liking, remove from the pan. Then add the minced onions and garlic. Stir for about 2 minutes before adding the flour. Cook for another minute before pouring in the water and milk/cream, and add the chicken bouillon powder. Once the sauce has thickened, taste for salt & pepper seasoning, then turn off the heat.

Serve the fried steaks with any sides of your choice, drizzled with the gravy on top.




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