southern fried steak gravy recipe

Written ByJenny Smyth Posted on
southern fried steak gravy recipe
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The Best southern fried steak gravy recipe

I’ve been making southern fried steak gravy for years, and it’s always a hit with my family. There’s something about the combination of crispy steak, savory gravy, and fluffy mashed potatoes that just feels like home.

I’ve experimented with different recipes over the years, but this one remains my go-to. It’s a classic for a reason!

The key to this recipe is the technique of dredging the steak in flour before frying it. This gives it a beautiful crust on the outside, while keeping it tender and juicy on the inside.

I love serving this dish with a side of creamy mashed potatoes and a drizzle of that delicious gravy on top. My kids always ask for seconds, and my husband requests it for special occasions.

It’s just one of those comforting dishes that never fails to put a smile on everyone’s face. Plus, it’s relatively easy to make and can be adapted to suit any occasion or dietary need.

Whether you’re looking for a quick weeknight dinner or a show-stopping main course for Sunday dinner, this southern fried steak gravy recipe has got you covered.

Southern Fried Steak and Gravy

Southern Fried Steak and Gravy

4.6 from 1190 votes

A comforting Southern classic featuring tender fried steak smothered in a rich, savory gravy. This hearty dish is perfect for a satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Steak

1 1/2 lbs cube steak
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cayenne pepper
Vegetable oil for frying

For the Gravy

1 large onion
2 cloves garlic
2 cups beef broth
2 tbsp all-purpose flour
1 tbsp butter
Salt and pepper to taste

👨‍🍳Directions

1Season both sides of the cube steak with salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
2Coat the seasoned steak in flour, shaking off any excess.
Set aside.
3Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
4Add the steak to the skillet and cook until golden brown and crispy, about 4-5 minutes per side.
5Remove the steak from the skillet and set it aside to drain on paper towels.
6In the same skillet, reduce the heat to medium and add the diced onion.
7Cook until the onions are softened and translucent, about 5 minutes.
8Add the minced garlic and cook for an additional 1 minute until fragrant.
9Stir in the flour to make a roux, cooking for 1-2 minutes until lightly browned.
10Gradually whisk in the beef broth, stirring continuously to prevent lumps from forming.
11Cook the gravy until it thickens, about 5-7 minutes.
12Season the gravy with salt and pepper to taste.
13Stir in the butter until melted.
14Return the fried steak to the skillet, spooning the gravy over the top.
15Cook for an additional 2-3 minutes until the steak is heated through and the gravy is bubbly.
16Serve hot and enjoy.

🔧Equipment

Large skillet
Mixing bowl
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: Serve with mashed potatoes or rice for a complete meal.

This southern fried steak gravy recipe is a staple in our household – perfect for special occasions or everyday meals alike! One thing I love about this recipe is its versatility; whether you’re serving it at Sunday dinner or as part of a cozy family night-in, everyone will love it!

And don’t even get me started on how easy it is to reheat – just pop some leftover steak and gravy into your slow cooker or oven with some additional stock and let it simmer all day long. Your guests will think they’re getting brand-new food every time!

To store any leftovers (if there are any!) , refrigerate them within two hours after cooking and consume within three days – simply reheat when needed.

❓ Frequently Asked Questions About Southern Fried Steak and Gravy

Q: What type of steak is best for this recipe?

A: For this recipe, you’ll want to use a high-quality cut of beef that’s at least 1-2 inches thick. Ribeye or strip loin work beautifully, but feel free to use whatever cut you have on hand. Just be sure to trim any excess fat before dredging and frying the steak.

Q: Can I make this recipe in advance?

A: Yes, you can make the gravy ahead of time and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. Simply reheat the gravy over low heat when you’re ready to serve.

Q: How do I ensure my gravy doesn’t become too thick?

A: If your gravy becomes too thick, simply whisk in a little more stock or water until it reaches your desired consistency. You can also try adding a splash of red wine or beer for added depth of flavor.

Q: Can I substitute other types of meat in this recipe?

A: While beef is traditional in this dish, you can experiment with other cuts of meat like pork or lamb if you prefer. Just be aware that cooking times may vary depending on the type and thickness of meat used.

Q: What if I don’t have buttermilk?

A: You can easily substitute regular milk or even sour cream if you don’t have buttermilk on hand. The acidity in buttermilk helps break down the proteins in the meat, making it tender and juicy – so try to use it if possible!

Q: Can I make individual portions of this recipe?

A: Yes, simply cook the steak and portion out individual servings with some extra gravy on top. This makes for an easy weeknight dinner or meal prep solution.

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