Country Fried Steak with Sausage Gravy

    55 min

    A classic American dish, typical in regions such as the south, mid-west and southwest. Steak is pounded thin, then dredged in egg and flour, before being deep-fried and served with a white sausage gravy. Enjoy with a big plate of buttered mashed potatoes.

    26 people made this

    Serves: 4 

    • 1 litre vegetable oil for frying
    • 125g plain flour
    • 1 teaspoon salt
    • 1 teaspoon white pepper
    • 1 teaspoon garlic granules
    • 3 eggs
    • 1 clove garlic, finely chopped
    • 1 tablespoon chopped fresh parsley
    • 4 (115g) beef fillet steaks, pounded thin
    • 2 pork sausages
    • 50g butter
    • 3 tablespoons plain flour
    • 600ml double cream
    • salt and black pepper to taste

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat oil in a deep fat fryer or large saucepan to 180 degrees C.
    2. In a bowl, stir together 125g flour, 1 teaspoon salt, white pepper and garlic granules. In a separate bowl, beat eggs with garlic and parsley. Dredge each steak in seasoned flour, dip in egg mixture and dip back into flour mixture. Shake off any excess flour.
    3. Gently place the steaks into the hot oil, 2 at a time and cook until golden brown on both sides, about 3 minutes per side. Drain on kitchen towels.
    4. Place the sausages in a small frying pan over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages and set aside. In the same frying pan, melt butter and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige colour, about 1 minute, then stir in the sausage, cream, salt and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.

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    Reviews in English (18)


    my whole family loved this recipe my 7 year old daughter had 3 helpings its a bit labor intensive but worth it  -  09 Feb 2011  (Review from Allrecipes US | Canada)


    Loved this comfort food! I did add a little garlic and some seasoning salt to the flour and deep fried it as well. Awesome! To help the batter stick together- after coating the steaks, I put them in the fridge for 30-60 minutes. They were perfect. This recipe is very versatile as well. You could use any kind of thin meat, IMHO. Thanks for sharing!  -  19 Sep 2010  (Review from Allrecipes US | Canada)


    A chicken fried steak does not have chicken. It is called chicken fried because it is fried with a batter on it like chicken  -  30 Jun 2010  (Review from Allrecipes US | Canada)