Country Fried Steak



  • Flour
  • Todd’s Dirt
  • 2 Cups Buttermilk
  • 2 Large Eggs
  • 8 Cube Steaks
  • Canola Oil


  • Butter
  • Flour
  • Todd’s Dirt
  • Milk
  • Water
  • Onion
  • Mushrooms


Steak: Combine 4 cups of flour, and an ample amount of Todd’s Cajun Dirt.  Mix thoroughly.  In separate bowl, poor in buttermilk and two eggs – beat eggs and mix together (I prefer to use a 9×9 pyrex dish).

Take the cube steak, and dredge it thoroughly in the dirty flour mixture.  Brush off excess, and dip it into the egg and buttermilk mixture.  Finally, dredge it again in the dirty flour mixture.  Be sure everything has good dirty flour coverage, brush off excess and set aside for a few minutes.

Heat roughly a 1/2 cup of oil on medium high heat in a skillet.  Cook on each side for roughly 5 minutes – or until done.  When done frying, place in oven to keep warm.

Optional: In separate pan, saute sliced mushrooms and sliced onions which will later be added to the gravy.

Gravy: Once the steaks have been cooked, drain excess oil from frying pan and discard.  Place frying pan on stove.  Melt 4 tablespoons of butter, and mix in 2 to 3 tablespoons of the dirty flour mixture.  Add more flour as needed to get a paste like consistency.

Slowly add water and milk to the paste, stirring and bringing to a boil.  If you like the gravy thicker, cut back on the amount of liquid added.

Optional: Mix in sauteed mushroom and onion mixture and get gravy to desired consistency

Best served with biscuits and mashed potatoes.

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