-
1
Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
-
2
Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
-
3
Season both sides of cube steaks with additional salt and pepper, if desired.
-
4
Dip cube steaks in milk, then dredge in seasoned flour.
-
5
Dip floured steaks in egg wash, then again in the seasoned flour.
-
6
Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
-
7
Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
-
8
Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
-
9
Add enough butter to the pan to equal 3 tbsp along with the oil.
-
10
Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
-
11
Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
-
12
Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).
