Mom’s Fried Steak
Gluten Free Living – 2017
Mom’s Fried Steak was always one of my favorite meals growing up. Mom used to serve it almost weekly with mashed potatoes, gravy, cole slaw, usually a fruit pie and always some homemade bread. Next to her Fried Chicken, this was the meal I asked for most when I was little.
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Mom used to buy a round steak and have it tenderized by the butcher. Then she would cut it into cutlets. After generously salting and peppering the steaks, she would dredge them in flour and then fry in shortening. Then she would make a gravy using Kitchen Bouquet seasoning and potato water leftover from boiling potatoes. Mouthwatering, wonderful, gastronomic delight are words that express how I felt about this meal.
For this recipe I used a gluten free flour and avocado oil to fry the steaks in. But other than that I followed Mom’s way of preparing the steak. This is not really a “Country-Fried Steak” because Mom never made gravy with milk. She also never deep fried steak or chicken. She always made a pan-fried version.
This gravy is never super smooth because I use the pieces of beef that stick to the pan while frying and scrape them into the gravy while making it. However, I would recommend that the hot, mashed potato water be added to the bits in the pan before actually whisking in the flour paste. It does make for a smoother gravy that way. Also, I highly recommend using cast iron skillets. It’s easier to scrape the bits of beef into the gravy with a metal spatula and whisk ingredients together than with plastic or silicone versions.
If you are looking for an old-fashioned way to make Fried Steak – the way your momma or grandma may have decades ago, then give Mom’s Fried Steak a try. I don’t make it very often anymore, but it’s still one of those comfort foods I salivate over when I do!
Mom’s Fried Steak was always one of my favorite meals growing up.
The rich gravy is delicious served over the steaks and mashed potatoes.
Mom’s Fried Steak is comfort food at its best!
Here’s what I did.
I used these ingredients. The mason jar contains pink Himalayan sea salt. Mom used to use Crisco shortening and regular flour. The avocado oil and gluten free flour are my only concessions to trying to make this recipe a little healthier.
Generously sprinkle both sides of the cube steaks with salt and pepper.
Dredge cube steaks in gluten free flour. (Regular all-purpose flour can also be used if you don’t care about gluten intolerance).
Fry steaks in avocado oil and brown on each side. Cover with lid and cook over low heat until steaks are cooked through.
Scrape beef bits off the bottom of the skillet.
I actually did this backwards. It’s better to pour the reserved mashed potato water in now and then slow add the flour mixture.
Combine hot mashed potato water with beef bits and grease in the pan. Whisk to combine. (A wooden spoon won’t work and will cause lumpy gravy). Then slowly add the flour mixture and continue whisking. Add additional salt, pepper and Kitchen Bouquet seasoning as desired. I like to add a bit of parsley too.
Bring to a boil and allow gravy to thicken.
Serve Mom’s Fried Steak with gravy on the side.
We always serve this steak with mashed potatoes so gravy can be ladled over top of both. It’s great with corn-on-the-cob and watermelon slices too. 🙂
This down-home favorite is so satisfying to the taste buds.
Here’s the recipe.
MOM’S FRIED STEAK
(Recipe adapted from my mom, Helen Mattis, Titusville, FL)
Mom's Fried Steak
Equipment
- 1 large skillet with lid
- 1 spatula
- measuring cups
- measuring spoons
- 1 whisk
Ingredients
- 1 1/2 lbs. round steak tenderized and cut into individual servings, or about 6 cube steaks
- 1 tsp. pink Himalayan sea salt and pepper to taste
- 1/2 cup gluten free flour as needed (Mom used regular flour)
- 2 tbsp. avocado oil as needed (Mom used Crisco shortening)
- 3-4 drops kitchen bouquet seasoning & browning sauce
- water as needed (Mom used potato water from boiling potatoes)
Instructions
- Salt and pepper both sides of the meat.
- Dredge in flour.
- Heat oil over medium heat in extra large skillet.
- Fry steaks in hot oil until brown on the bottom.
- Turn steaks over and cook other side.
- Turn heat to low and cover with lid until meat is cooked all the way through.
- Remove steaks to platter.
- With a spatula scrape up all the beef with drippings so it’s worked into the gravy.
- Increase heat to medium or medium high.
- Add potato water a little at a time until you whisk in one to 1 ½ cups. (You can use regular water, but the starch from the potato water increases flavor).
- Bring to a boil.
- Add about 1/3 cup gluten free flour mixed with water like a paste and stir very slow into beef drippings/water. (Continue whisking constantly).
- Add kitchen bouquet seasoning, additional salt and pepper and parsley as desired.
- Whisk until gravy has thickened.
- Serve steaks with gravy and mashed potatoes.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Season with additional salt and pepper, if desired.
Mom’s Fried Steak is still one of my favorite comfort foods, even though I don’t make it as often as when we were first married.
Serve Mom’s Fried Steak with the delicious sides of your choice.
You may also enjoy these delicious recipes!
Smothered Salisbury Steak with Mushroom Onion Gravy
Mom’s Fried Steak
Equipment
- 1 large skillet with lid
- 1 spatula
- measuring cups
- measuring spoons
- 1 whisk
Ingredients
- 1 1/2 lbs. round steak tenderized and cut into individual servings, or about 6 cube steaks
- 1 tsp. pink Himalayan sea salt and pepper to taste
- 1/2 cup gluten free flour as needed (Mom used regular flour)
- 2 tbsp. avocado oil as needed (Mom used Crisco shortening)
- 3-4 drops kitchen bouquet seasoning & browning sauce
- water as needed (Mom used potato water from boiling potatoes)
Instructions
- Salt and pepper both sides of the meat.
- Dredge in flour.
- Heat oil over medium heat in extra large skillet.
- Fry steaks in hot oil until brown on the bottom.
- Turn steaks over and cook other side.
- Turn heat to low and cover with lid until meat is cooked all the way through.
- Remove steaks to platter.
- With a spatula scrape up all the beef with drippings so it’s worked into the gravy.
- Increase heat to medium or medium high.
- Add potato water a little at a time until you whisk in one to 1 ½ cups. (You can use regular water, but the starch from the potato water increases flavor).
- Bring to a boil.
- Add about 1/3 cup gluten free flour mixed with water like a paste and stir very slow into beef drippings/water. (Continue whisking constantly).
- Add kitchen bouquet seasoning, additional salt and pepper and parsley as desired.
- Whisk until gravy has thickened.
- Serve steaks with gravy and mashed potatoes.