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Crispy Country-Fried Steak Recipe with Creamy Peppercorn Gravy and Whipped Potatoes

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A classic Southern comfort food featuring crispy country-fried steak with creamy peppercorn gravy and fluffy whipped potatoes. This easy homemade meal balances crispy, tender, and creamy textures perfect for cozy dinners.

Ingredients

Scale
  • 1 ½ pounds round steak or cube steak (about 3–4 thin cutlets)
  • 1 cup all-purpose flour (for dredging)
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 large eggs, beaten (room temperature)
  • ½ cup buttermilk (or milk with 1 tablespoon lemon juice as a substitute)
  • Vegetable oil or canola oil for frying (enough to cover about ½ inch of the pan)
  • 3 tablespoons unsalted butter (for gravy)
  • 3 tablespoons all-purpose flour (for gravy)
  • 2 cups whole milk (warm, for gravy)
  • 1 tablespoon crushed black peppercorns (freshly cracked)
  • Salt, to taste (for gravy)
  • 4 large russet potatoes, peeled and quartered
  • ½ cup whole milk (warmed, for potatoes)
  • 3 tablespoons unsalted butter (room temperature, for potatoes)
  • Salt and freshly ground black pepper, to taste (for potatoes)

Instructions

  1. Pat the round steak slices dry with paper towels and season both sides lightly with salt and pepper.
  2. In a shallow dish, combine flour, paprika, garlic powder, salt, and pepper. In another bowl, whisk together eggs and buttermilk until smooth.
  3. Dip each steak piece first into the flour mixture, pressing lightly to coat, then into the egg wash, and back into the flour mixture for a double dredge. Set aside on a wire rack or plate.
  4. Pour vegetable oil into a skillet to about ½ inch depth and heat over medium-high until oil reaches about 350°F (175°C).
  5. Carefully add steak cutlets to hot oil without overcrowding. Fry about 3-4 minutes per side until golden brown and crispy. Transfer cooked steaks to a paper towel-lined plate to drain excess oil.
  6. While the steak fries, place peeled potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
  7. Return potatoes to the pot, add butter and warmed milk, then mash with a hand mixer or masher until fluffy. Season with salt and pepper to taste. Keep warm.
  8. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until lightly golden and bubbling.
  9. Slowly whisk in warm milk, stirring constantly to prevent lumps. Add crushed black peppercorns and a pinch of salt. Simmer gently, stirring until gravy thickens, about 5-7 minutes. Adjust seasoning if needed.
  10. Plate the crispy country-fried steak alongside a generous scoop of whipped potatoes. Ladle the creamy peppercorn gravy over the steak and potatoes. Serve immediately.

Notes

Maintain oil temperature around 350°F for best crispness. Double-dredging the steak ensures a thick, crispy crust. Warm milk before adding to gravy to avoid lumps. Use freshly crushed black peppercorns for authentic flavor. Let coated steaks rest 10 minutes before frying to set the crust. For gluten-free, substitute flour with almond or gluten-free flour blends. Reheat leftovers gently in a skillet to maintain crispness.

Nutrition

Keywords: country-fried steak, peppercorn gravy, whipped potatoes, comfort food, crispy steak, Southern recipe, easy dinner

Find it online: https://twinkletaste.com/crispy-country-fried-steak-recipe-with-creamy-peppercorn-gravy-and-whipped-potatoes-easy-homemade-comfort-food/