Country Fried Steak with Mashed Potatoes and Gravy: A True Southern Classic

Few dishes capture Southern comfort quite like Country Fried Steak with Mashed Potatoes and Gravy. It’s rustic, hearty, and steeped in tradition—born from cooks who knew how to transform simple, inexpensive ingredients into a meal that could feed the entire family with love.

Crispy on the outside, tender on the inside, and smothered in a creamy peppered gravy, this dish isn’t just food—it’s nostalgia. Whether served on a Sunday afternoon or after a long workday, country fried steak remains one of America’s favorite comfort plates.

Let’s explore the rich roots of this classic—and how you can make it perfectly at home.

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A Dish Born from Resourcefulness

Country fried steak traces its origins to German and Austrian immigrants who brought schnitzel techniques to the American South. Local cooks adapted the recipe, using tougher cuts of beef and pan-frying them in cast iron. The result? A golden, seasoned crust that locks in flavor and transforms budget cuts into melt-in-your-mouth comfort.

Pair it with fluffy mashed potatoes and a generous drizzle of gravy, and you’ve got a meal that has stood the test of time.

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The Recipe: Country Fried Steak with Mashed Potatoes and Gravy

Ingredients

For the Steak

• 4 cube steaks (or tenderized round steaks)
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• 1 cup buttermilk (or milk + 1 tbsp vinegar)
• 1 egg
• Oil for frying (vegetable or canola)

For the Mashed Potatoes

• 2 lbs russet potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk or cream
• Salt and pepper to taste

For the Gravy

• 3 tbsp leftover pan drippings
• 3 tbsp flour
• 2 cups milk
• Salt and plenty of black pepper

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Instructions

1. Prepare the Mashed Potatoes

1. Place potatoes in a pot of salted water and bring to a boil.
2. Cook until fork-tender (about 15–20 minutes).
3. Drain, then mash with butter and milk.
4. Season with salt and pepper. Keep warm.

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2. Prep the Steak

1. In one bowl, whisk together buttermilk and egg.
2. In another bowl, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Dip each steak into the flour, then the buttermilk mixture, then back into the flour.
4. Press the coating onto the steak so it sticks well.

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3. Fry the Steak

1. Heat ¼ inch of oil in a cast-iron skillet over medium heat.
2. When the oil shimmers, add steaks one or two at a time (don’t overcrowd).
3. Fry 3–4 minutes per side until golden brown and crisp.
4. Transfer cooked steaks to a paper towel–lined plate.

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4. Make the Peppered Country Gravy

1. Carefully drain most of the oil, leaving about 3 tablespoons of drippings in the pan.
2. Whisk in flour, stirring until it forms a light roux (1–2 minutes).
3. Slowly pour in milk while whisking to prevent lumps.
4. Cook until thickened, then season heavily with black pepper and salt to taste.

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