Country fried steak. The name itself conjures images of crispy, golden-brown goodness smothered in creamy gravy. It’s a staple on diner menus and family dinner tables across the United States, particularly in the South. But a question often arises, fueled by its name and appearance: Is country fried steak actually chicken? The answer, while seemingly simple, has layers of culinary history and preparation techniques to uncover. Let’s delve into the delicious details and finally settle this debate.
The Core Ingredient: Defining Country Fried Steak
At its heart, country fried steak is beef. Specifically, it’s typically made from a cut of beef called round steak. This is a relatively inexpensive cut from the rear leg of the cow. Because round steak is naturally quite tough, it needs some tenderizing love before it transforms into the savory dish we know and love.
The process typically involves pounding the steak thin with a meat mallet. This breaks down the muscle fibers, making it more tender and easier to eat. Some recipes call for cube steak, which is already mechanically tenderized, saving you some effort in the kitchen.
While round steak is the most common cut, other cuts like sirloin or even chuck steak can be used, although the results might vary slightly in terms of tenderness and flavor. The key is to choose a cut that can benefit from tenderizing and frying.
The “Fried” Factor: A Tale of Two Cooking Methods
The term “fried” is where some of the confusion might stem from. While country fried steak is indeed fried, the method is very similar to how chicken fried steak is prepared, and even some fried chicken recipes.
The tenderized steak is dredged in seasoned flour. This creates a coating that helps the meat brown nicely in the hot oil and contributes to the overall crispy texture. The seasoning in the flour is crucial, often including salt, pepper, garlic powder, onion powder, and paprika. Some recipes might even add a touch of cayenne pepper for a little kick.
Then comes the frying. The steak is pan-fried in hot oil (vegetable oil or shortening are common choices) until it’s golden brown and cooked through. The cooking time depends on the thickness of the steak, but generally, it takes only a few minutes per side. It’s important to ensure that the steak is cooked to a safe internal temperature.
The Gravy: The Creamy Crown Jewel
No discussion of country fried steak is complete without mentioning the gravy. This creamy, often peppery gravy is the perfect complement to the crispy, savory steak.
The gravy is typically made from the pan drippings left behind after frying the steak. A roux is created by adding flour to the drippings, and then milk or cream is whisked in gradually until the gravy reaches the desired consistency.
Seasoning is key to a delicious gravy. Salt, pepper (often black pepper), and sometimes a touch of garlic powder or onion powder are used to enhance the flavor. Some recipes even include a pinch of nutmeg for added warmth.
The gravy is poured generously over the country fried steak, soaking into the crispy breading and adding a layer of richness and flavor. This is what truly elevates the dish from simple fried steak to a comforting and satisfying meal.
Country Fried Steak vs. Chicken Fried Steak: A Subtle Distinction
Here’s where the real confusion often begins. Country fried steak and chicken fried steak are incredibly similar dishes. In fact, the main difference lies solely in the type of meat used.
Chicken fried steak is, unsurprisingly, made with beef, prepared in the same way you would prepare fried chicken.
Country fried steak is also made with beef and prepared similarly, but often features a different type of gravy.
The distinction often blurs depending on regional variations and personal preferences.
Why the Confusion? A Historical Perspective
The confusion between country fried steak and chicken fried steak likely arises from a few factors, including the history of the dish and regional variations in terminology.
The origins of chicken fried steak are often traced back to German-Austrian immigrants in Texas in the 19th century, who were familiar with Wiener schnitzel (breaded and fried veal). They adapted the recipe using readily available beef and applied the breading and frying techniques they knew from home.
As the dish spread, variations emerged. Some cooks may have used similar techniques for both chicken and beef, leading to the term “chicken fried” becoming associated with the method rather than the specific protein. This could have contributed to the perception that country fried steak is somehow related to chicken.
Regional Variations: A Matter of Semantics?
In some regions, the terms “country fried steak” and “chicken fried steak” are used interchangeably. In other areas, there is a clear distinction, with “chicken fried steak” being more common in the South.
The type of gravy can also be a factor. Chicken fried steak is often served with a white, cream-based gravy, while country fried steak may be served with a brown gravy, although this is not a hard-and-fast rule.
Ultimately, the specific terminology can vary depending on where you are and who you’re talking to. It’s always best to clarify when ordering or making the dish to ensure you get exactly what you’re expecting.
The Nutritional Breakdown: What to Consider
Country fried steak, while delicious, is a relatively high-calorie and high-fat dish. This is due to the frying process and the creamy gravy. However, it can still be enjoyed as part of a balanced diet, especially when portion sizes are controlled.
Here’s a general idea of the nutritional content of a serving of country fried steak:
- Calories: 400-600 (depending on portion size and preparation method)
- Fat: 25-40 grams
- Protein: 30-40 grams
- Carbohydrates: 20-30 grams
These numbers are estimates and can vary widely. Choosing leaner cuts of beef, using less oil for frying, and opting for lower-fat gravy can help reduce the overall calorie and fat content. Pairing country fried steak with a side of vegetables or a salad can also help balance the meal.
Making Country Fried Steak at Home: A Simple Recipe
While it might seem intimidating, making country fried steak at home is surprisingly straightforward. Here’s a simple recipe to get you started:
Ingredients:
- 1 pound round steak, cut into 4 pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 cup vegetable oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions:
- Pound the round steak to about 1/4-inch thickness.
- In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika.
- Dredge each piece of steak in the flour mixture, ensuring it’s fully coated.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the steak for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the steak from the skillet and set aside.
- In the same skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, until a roux forms.
- Gradually whisk in the milk, stirring constantly to prevent lumps.
- Bring the gravy to a simmer and cook for 5-7 minutes, or until thickened.
- Season with salt and pepper to taste.
- Serve the country fried steak immediately, topped with the creamy gravy.
Beyond the Basics: Variations and Enhancements
Once you’ve mastered the basic recipe, there are endless ways to customize and enhance your country fried steak.
Experiment with different seasonings in the flour mixture. Try adding onion powder, cayenne pepper, or even a touch of dried herbs like thyme or rosemary.
For a richer gravy, use heavy cream instead of milk. You can also add a splash of Worcestershire sauce or a pinch of nutmeg to the gravy for added depth of flavor.
Serve your country fried steak with classic sides like mashed potatoes, green beans, corn on the cob, or biscuits. These comforting sides perfectly complement the savory steak and gravy.
Consider adding mushrooms or onions to the gravy for a more flavorful and complex sauce. Sauté them in the skillet after frying the steak, before making the roux.
The Final Verdict: Beef is the Star
So, to definitively answer the question: Country fried steak is made from beef, not chicken. While the name and preparation method might lead to confusion, the core ingredient is always a cut of beef, typically round steak. The similarities to chicken fried steak arise from the shared breading and frying techniques, but the difference lies solely in the protein. The gravy, while often white and creamy, is simply a delicious addition that completes the dish. Now that you know the truth, go forth and enjoy this comforting classic with confidence!
Is country fried steak actually made with chicken sometimes?
No, country fried steak is always made with beef. The name can be misleading, as it implies a similarity to fried chicken. However, the “country fried” descriptor refers to the cooking method, which mimics how chicken is typically fried in Southern cuisine: dredged in seasoned flour and pan-fried or deep-fried until golden brown and crispy.
While some variations might include a cream gravy made with chicken broth for added flavor alongside the traditional milk-based gravy, the foundation of the dish remains a cut of beef, usually cube steak, which is tenderized by pounding before being coated and fried. The absence of chicken as the primary ingredient is a defining characteristic of country fried steak.
What cut of beef is typically used for country fried steak?
The most common cut of beef used for country fried steak is cube steak. Cube steak is a relatively inexpensive cut, usually top round or sirloin, that has been mechanically tenderized by passing it through a machine with bladed rollers. This process creates a “cubed” appearance on the surface, hence the name.
The tenderizing process is crucial because it breaks down the tough muscle fibers, making the steak more palatable and easier to cook quickly. Other cuts, such as round steak, can also be used, but they require additional tenderizing, often through marinating or pounding with a meat mallet, to achieve the desired tenderness and prevent the steak from becoming tough during frying.
What’s the difference between country fried steak and chicken fried steak?
The difference between country fried steak and chicken fried steak is essentially regional and often negligible. In most regions, the terms are used interchangeably to describe the same dish: a tenderized beef steak that’s dredged in seasoned flour and fried until golden brown and crispy.
However, some argue that “country fried steak” typically refers to a version served with brown gravy, while “chicken fried steak” is usually served with white cream gravy. Despite this nuanced distinction, in practical usage, the two terms generally refer to the same delicious comfort food, prepared using the same method regardless of the gravy served.
How do you ensure the beef is tender enough when making country fried steak?
The best way to ensure the beef is tender enough is to use cube steak, which, as mentioned before, is already mechanically tenderized. If you’re using a different cut, such as round steak, pounding it with a meat mallet is essential. The mallet breaks down the muscle fibers, making the steak much more tender and easier to eat.
Another method is to marinate the beef before cooking. An acidic marinade containing ingredients like vinegar or lemon juice can help to break down the tough proteins in the meat. Even a short marinating time of 30 minutes can make a noticeable difference in the tenderness of the finished dish.
What makes the gravy “country” in country fried steak?
The “country” in country fried steak gravy typically refers to a simple, homemade style of gravy that is rich and creamy. This usually involves making a roux from the leftover pan drippings after frying the steak, which contributes a depth of flavor that’s difficult to replicate otherwise.
The gravy is often made with milk or cream, seasoned generously with salt, pepper, and sometimes other spices like garlic powder or onion powder. The simplicity and rustic nature of the gravy, made from readily available ingredients and using traditional techniques, contribute to its “country” designation.
What are some variations or additions one can make to a country fried steak recipe?
Variations to the standard country fried steak recipe can include adding different spices to the flour dredge, such as paprika, cayenne pepper for a little heat, or dried herbs like thyme or rosemary for a more complex flavor profile. The type of oil used for frying can also influence the flavor; peanut oil adds a subtle nuttiness.
For the gravy, incorporating crumbled bacon or sausage adds smoky and savory notes. Some people also add mushrooms or caramelized onions to the gravy for added depth and texture. Serving the dish with a side of mashed potatoes or a fried egg further elevates the comfort food experience.
Can country fried steak be made ahead of time?
Yes, country fried steak can be made ahead of time, but the quality will slightly diminish. The fried steak itself can be cooked and stored in the refrigerator for up to 2 days. However, the crust will lose some of its crispiness. To reheat, bake the steak in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving, as it will make the crust soggy.
The gravy can also be prepared ahead of time and stored separately in the refrigerator. When ready to serve, reheat the gravy in a saucepan over medium heat, stirring occasionally, until it is hot and smooth. While making it fresh right before serving is ideal for the best texture, preparing the components ahead of time can significantly reduce the cooking time when you’re ready to eat.