Print this Post

Chicken Fried Steak – Throwback Recipe

Chicken Fried Steak

Chicken Fried Steak

It has been a long time since I fixed chicken fried beef cube steak. Made from round steak and run through a “cuber”, the steak is tenderized but still maintains a nice, beefy flavor.

Now going back to my childhood (what my kids used to call the “dark ages”- hah!) cube steak was fairly common meat.

I was happy to see a pack of cube steaks at the grocery, so I picked it up, brought it home and promptly froze it. Now that was a couple weeks ago.

Well, yesterday I put the steaks in the refrigerator to thaw, thinking I’d fix them last night for supper. What a pipe dream that was! After spending the day outside rototilling the vegetable garden, mowing the grass and picking elderberries for jelly, there was no way those steaks were going to be cooked.

I did fry them up today for supper, and oh my – I had forgotten just how yummy this simple, and budget-friendly meal, was.

We ate the steak with corn and a salad of quick marinated cucumbers.

And here’s a chuckle: check out the corn on the plate. My husband, Frank, prides himself on his silver queen corn. Apparently, though, some of my Indian corn pollinated his silver queen, thus the few yellow kernels.

Chicken fried/aka country fried cube steak

It’s going to be hard to give you an explicit recipe for this, since it’s one of those passed down by word of mouth. Here’s how I did it. And by the way, you can use any seasoning you like, but the Canadian steak seasoning sure did the trick.


Cubed beef steaks – I had 4

Canadian/Montreal steak seasoning (I make my own but it’s available at all grocery stores and is worth having)


1 egg beaten with 2/3 cup milk

Vegetable oil


Sprinkle seasoning on both sides of steak.
Dredge in flour on both sides. Dip quickly in egg/milk mixture.

Dredge in flour again.

Place in skillet with hot oil (heat on medium until it just starts to “shimmer” and you see a tiny bit of smoke).
Fry on one side until brown, a few minutes.

Turn over and fry until brown on other side.

Keep warm on a plate while making gravy:


Milk gravy


1/4 cup oil from frying including brown bits

1/3 cup flour


Over low heat, add the oil with brown bits back into the skillet. Whisk in flour and cook over low heat until flour is golden brown. Mixture will be thick. Start whisking in milk until you get the consistency you like. I started out with 1/2 cup and went from there, using about 1 cup. Season to taste.

To serve

Place steak on plate and top with gravy.


Permanent link to this article: http://abouteating.com/chicken-fried-steak-throwback-recipe/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>