Country-Fried Steak With Mashed Potatoes And Cream Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Beef · high-protein

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Ingredients

• 3 lb (4 large steaks) beef cube steaks
• 3/4 cup all-purpose flour
• 1 eggs large eggs
• 1/2 cup buttermilk
• 3 cups (about 1/2 cup absorbed) vegetable oil for frying
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 1/2 lb russet potatoes
• 1/4 cup heavy cream
• 1/2 lb green beans, trimmed
• 1 tbsp coarse pepper salt, coarse black pepper, garlic powder, cayenne

Method (tap to check — screen stays awake)

1. Peel and quarter the potatoes and boil them in salted water 18 to 20 minutes. Drain, dry in the hot pot, and mash with the butter and a splash of the whole milk until smooth.
2. Whisk the eggs into the buttermilk. Season the flour heavily with salt, coarse pepper, garlic powder, and a pinch of cayenne, and set the two dishes side by side.
3. Dredge each cube steak in flour, then buttermilk, then back into the flour, pressing hard so the coating turns shaggy. Let them rest on a rack 10 minutes — this glues the crust on.
4. Heat half an inch of oil in a heavy skillet to 350F. Fry two steaks at a time for 3 to 4 minutes per side until the crust is deep brown and does not give when tapped. Drain on a rack and salt immediately.
5. Pour off all but 3 tablespoons of the fat, whisk in 3 tablespoons of the seasoned flour, and cook 90 seconds until it turns the color of peanut butter. Stream in the rest of the milk and the cream, whisking, and simmer 4 minutes until thick. Season with far more black pepper than feels reasonable.
6. Steam the green beans 5 minutes. Plate a steak over the mash, flood it with gravy, and put the beans on the side where they will inevitably get gravy on them too.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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