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My Country Style Steak    



2 servings

Not to be confused with chicken-fried steak, this is my go-to recipe for



comfort meals.  It can easily be doubled or tripled and is so tender



than you won't need a fork. 


Since this recipe makes it's own gravy, I like to serve it with rice.  It's

also great with mashed potatoes or noodles.  It has only a few simple



ingredients, so it goes together very quickly.

About the ingredients. . .

•  All-purpose flour-Always use fresh flour; it really does make a




•  Sea salt and black pepper

•  Beef cubed steak-When I find large packs on sale, I separate it into

   portion packs and freeze.  This way if we have company, it's so much



   easier to thaw.

•  Cooking oil-I prefer using organic canola oil, but use the oil that you



    have found to be successful.  Olive oil or avocado oil does not work

    for this recipe.

•  Onions-Red onions do not work for this recipe, but sweet, yellow, or



    white onions are fine.  If you prefer to have smaller pieces of onion in



    your gravy, dice them instead.


When cooking the meat, give it time to brown evenly, but not burn. 



See picture below.

It's important to remove the meat before browning the onions.  That



you you get a nice even sear on them.

Don't add too much water as the meat cooks, just cover with an inch



at a time and add as needed.

My Country Style Steak

2 servings


•  ¼ cup all-purpose flour

•  ½ tsp sea salt

•  ½ tsp black pepper

•  3 pieces beef cubed steak

•  ¼ cup cooking oil

•  1 medium onion, cut in half, then sliced

You will need a medium skillet with a lid.


1.   Mix the flour, salt and pepper in a large plate; dredge the cubed



     steak, shaking off excess.  You can "pound in" the flour if you want to.

2.  Heat a thin layer of cooking oil in skillet on medium heat; add the



     pieces of cubed steak gently; brown on first side; turn, then



     brown the other side.  Remove meat to a small plate.

3.  Add the onions to the pan and stir while lightly browning.  Return the



     beef to the pan , cover with water* and cook for 2 hours on low heat,



     just simmering.  You may need to replenish the water as it cooks;



     check often.  Take the lid off and let  it cook down about 30 minutes



     before it's done, watching closely.



     Serve with rice, mashed potatoes or noodles.  


•  This recipe is easily doubled or tripled.  For 6 servings, I use

    2 onions; it's really up to you.

•  Wait until ready to serve to adjust seasoning.  



* Sometimes I add a teaspoon or 2 of beef bouillon (I like Better than Bouillon)

   for additional flavor.


country style steak, country steak, best country style steak

Finished Country Style Steak_edited.jpg
My Counry style Steak_edited_edited.jpg
Browned country style steak__edited.jpg
Floured cubed steak in pan getting brown
Browned onions for country style steak__
Country style steak with onions.
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