Country Fried Steak… or is it Chicken Fried Steak?

Photo Courtesy of: Mansurov’s Photography

If you haven’t noticed, I don’t cook a lot of red meat.  It’s not because I don’t like it, though.  There’s nothing quite like a perfect medium-rare steak with creamy mashed potatoes and steamed broccoli on the side!  The only problem I have with steak is that it’s incredibly hard to find organic/all-natural meat in my local grocery stores.  And when I do find it, it’s really expensive.

Last summer, my girlfriend and I bought all our red meat from a local farm called R&K Beef.  We wanted something that was fresh, local, free to roam on the pasture and raised without hormones and steroids.  This beef fit the bill.  They are awesome.  Here’s some of what they say on their site.

R & K Beef offers a variety of cuts, so finding the perfect products for your needs is made easy with our fresh, extensive assortment.   Our quality beef selection is all natural and free of hormones, steroids, artificial additives and preservatives.  This ensures that you are serving only the best quality beef to your customers, employees or family.

I bought two family bundles (4 different roasts, 2 lbs of stew cubes and 10 lbs of lean ground) of beef last year, one in the spring and one in late summer.  It cost me around $60 bucks each time and the quality was superb!  It’ll be one of my first purchases once the Farmer’s Market opens up!

To get ready for the beefy goodness, I thought I would put out a classic comfort food recipe (a healthy version) that everyone seems to enjoy.  Personally, I’ve never eaten it, but I’m going to soon!  It always looks so fun and tasty that I’m surprised I’ve never had it before.  Anything “country fried” or “chicken fried” has always made my left eyebrow raise a little.  I also wanted to “beef up” my “Beef” section on the Recipe Index.  It looks so lonely!  I found a couple different recipes for it on my favorite blogs, so I picked the one I’m going to try first to give to you.  Remember, you can click on any of the pictures to go to the other recipes!

Photo Courtesy of: Cooking by the Seat of my Pants

Country Fried Steak and Gravy (from LaaLoosh)
Servings: 4 (1 steak and 1/4th of the gravy)
PointsPlus Per Serving: 7
Calories Per Serving: 286


  • 1 lb lean cube steak, trimmed of excess fat and cut into 4 portions, 15 PP
  • 1/4 cup all-purpose flour, 3 PP
  • 1/4 cup whole-wheat flour, 3 PP
  • 1/4 Fiber One cereal, processed very fine, to breadcrumb consistency, 1 PP
  • 1 ¼ cups fat free beef broth
  • 1/4 cup reduced fat buttermilk, 1 PP
  • 1 tbsp water
  • 2 large egg whites, lightly beaten, 1 PP
  • 1/4 cup cornstarch, plus 1 tbsp cornstarch, 4 PP
  • 1 tsp kosher salt
  • 1 tsp freshly ground pepper
  • 1 tsp paprika
  • 1 tsp garlic powder

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray.

2. Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk Fiber One breadcrumbs, whole-wheat flour, the 1/4 cup cornstarch, garlic and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the Fiber One/flour mixture.

3. Spray a large nonstick skillet with nonfat cooking spray, and heat over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total.

4. Transfer the steak to the prepared baking sheet and repeat with the remaining pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.

5. Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, approx 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth.

6. Remove the pan from the heat and stir in the left over Fiber One/flour mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in buttermilk; season with the remaining salt and pepper.

7. Serve the steak topped with the gravy.

Oh, and if you don’t know, there’s two different ways to describe this dish – “country fried” and “chicken fried”.  I did some research to see what the difference was and what it really comes down to is what it’s called in the place that you get it.  Some say that chicken fried steak is when you batter the steak the same way you’d batter a chicken before frying it.  Some say country fried is done on a grill.  Either way, it’s breaded, it’s steak, there’s buttermilk involved and it’s topped with gravy.  And it’s always damn good!

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