Country Fried Steak with Brown Gravy


Country fried steak is one of my favorite comfort foods. My favorite way to prepare country fried steak is to salt and pepper the steaks, dredge them in flour, and then shallow fry them.  You can also coat the steaks in an egg wash before dredging them in flour and deep fry them. I refer to this method as chicken fried steak. With chicken fried steak, I serve a milk gravy over mashed potatoes. But with the country fried steak, I serve a simple brown gravy over white rice.  The best way to start this dish is to buy round steaks that are about 1/2 inch thick, and pound them out yourself. This way you can control the quality of the meat. Gravy is something that has always come very easy to me, because my mother made a gravy or sauce with almost every meal. For the first time in my life, I got lumpy gravy a few weeks ago. I could not believe it! I never understood how lumps were created, but I found out. I was distracted by my toddler while I was whisking in my water. When I got distracted, I didn’t whisk in my water as fast as I usually do. I poured the liquid too slowly, and it went to a lumpy mess.

Here are my tips for perfect gravy or sauce:

  • Add cold liquid to the roux for connivence, if you have something warm, add warm. I have used both methods, and both produce the same results.
  • Always cook the roux for at least 2-3 mintues before adding liquid
  • Always add all the liquid at once, not a little at a time, and quickly (yes it does create alot of steam, dont be afraid, just keep your face out of the way)
  • Use a whisk because it is easier
  • A roux is the fat, flour, and dry spices, you can use any type of fat or combination, I frequently use olive oil
  • Your liquid can be stock, water, wine, or milk. You can add cream and pre-prepared sauces to your gravy for extra flavor
  • Don’t forget, anytime is a great time for sauce or gravy. Don’t let the yummy brown bites on the bottom of the skillet go to waste
recipe photo

Yield: Serves 4

Country Fried Steak with Brown Gravy

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5.00 stars (1 reviews)
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1-2 small round steaks per person
kosher salt
4 tablespoons flour
4 cups water or beef stock
1 tablespoon worcestershire sauce
vegetable oil


Prepare steaks by pounding them out with the larger side of the meat mallet. Salt and pepper steaks and dredge in flour.

Add enough vegetable oil in large skillet to be about 1/8 inch deep. Fry steaks until browned over medium heat. Remove steaks from pan.

Add enough flour to pan to make the roux, about 4 tablespoons. Add additional salt and pepper. Brown flour till it is deep in color and fragrant over medium heat.

Whisk in 4 cups cold water or beef stock. Add worcestershire sauce. Bring to a boil over high heat, and reduce to a simmer. Simmer for about 10 minutes before serving. Serve with steamed white rice and roasted vegetables.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  12 Responses to “Country Fried Steak with Brown Gravy”

  1. penny aka jeroxie — October 1, 2009 @ 4:50 pm

    I only have country steak at a local pub. This is a keeper. And leart a new tip today – coating steak in a egg wash!

  2. Lydia — October 1, 2009 @ 4:15 pm


    I haven’t had country fried steak in years and I will definitely try this recipe. I feel the same way with the white gravy vs. traditional gravy.

  3. redkathy — October 1, 2009 @ 5:40 pm

    Looks great. You schooled me on the chicken fried vs. country fried, thanks!
    .-= redkathy´s last blog, Bread, Blog Friends, and Foodies =-.

  4. Lana — October 1, 2009 @ 6:28 pm

    Same recipe and method that I use! Of course, not surprising since I grew up in the very Deep South. Country fried steak was a standard and a staple in our household. We always had white rice with gravy (just like you suggest), usually some green beans (cooked for hours with some kind of smoked pork to season) and rolls or biscuits. The rolls were really good for getting the last little of that delicious gravy. Hmmm…think I’ll go make some right now!
    .-= Lana´s last blog, Home Fries =-.

  5. Miranda — October 1, 2009 @ 9:19 pm

    I love Chicken Fried Steak! This looks awesome and the gravy looks incredible….What a perfect dinner.
    .-= Miranda´s last blog, Autumn Cheesecake =-.

  6. averagebetty — October 2, 2009 @ 11:11 am

    I have only made Country Fried Steak once… and it was heavenly. Your classic recipe makes me want to have it right now. Mmmm 🙂
    .-= averagebetty´s last blog, Saving Dough, Making Dough =-.

  7. Jessie — October 2, 2009 @ 1:10 pm

    You’re going to be shocked because I never had country fried steak, but yours truly does look really tasty!
    .-= Jessie´s last blog, Chimichurri Style Penne with Skirt Steak =-.

  8. Nicole — October 2, 2009 @ 5:01 pm

    my husband would kill for this!!
    .-= Nicole´s last blog, 8 great reasons to love your body! =-.

  9. lululu — October 3, 2009 @ 5:25 pm

    delicious perfect dinner!
    .-= lululu´s last blog, To Ethan (Gap, Cute Baby Alert!) =-.

  10. Divina — October 4, 2009 @ 2:22 am

    It’s another delicious, simple and easy recipe. Thank you.
    .-= Divina´s last blog, My Serendipitous Notes =-.

  11. tina marie — October 5, 2009 @ 9:21 am

    Very informative. I did not know the difference between chicken fried and country fried! I’m hungry now.

  12. Jackie Wolfe — March 11, 2010 @ 6:39 pm

    One of my favorites, since I live up North, we don’t see this on menus very often, Thanks for the recipe and tips

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