Quick Country-Fried Steak


  • Steak:
  • 2/3 cup milk
  • 2 eggs
  • 1 1/2 cups crushed saltine crackers
  • 3/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 6 (5 ounce) beef cube steaks
  • Gravy:
  • 1/2 cup all-purpose flour
  • 1/4 cup minced onion
  • 2 3/4 cups milk
  • 1/4 cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper


Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.

Heat 1/4 cup vegetable oil in a skillet over medium heat.

Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.

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Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.

Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.