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Serving: Best served hot with creamy mashed potatoes, green beans, or cornbread.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat steaks in the oven or air fryer to keep the coating crispy.
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Freezing: You can freeze the fried steaks without gravy for up to 2 months. Reheat in the oven and make fresh gravy when ready to serve.
Variations
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Spicy Southern Twist: Add more cayenne or hot sauce to the egg mixture for extra heat.
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Herb Gravy: Stir in fresh thyme or parsley to the gravy for extra flavor.
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Oven-Baked Version: Instead of frying, bake coated steaks at 400°F for about 25 minutes, flipping halfway.
FAQ
Q: Can I use another cut of beef?
A: Cube steak is traditional, but round steak or sirloin pounded thin can also work.
Q: How do I make the coating extra crispy?
A: Double-dipping (flour, egg, flour) ensures a thick, crunchy crust.
Q: Can I make the gravy creamier?
A: Yes! Add a splash of heavy cream or half-and-half for an even richer texture.
Q: What’s the difference between chicken-fried steak and country-fried steak?
A: Both are similar, but chicken-fried steak usually has a crispier crust and is topped with creamy white gravy, while country-fried steak often has brown gravy.
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