Country Lady Recipe

Tenderize and set up dredges

If steaks are not already tenderized, lightly pound each cube steak with a meat mallet to about 1/4–3/8" thickness. Season the steaks lightly with 1/2 tsp salt and 1/4 tsp black pepper. In a shallow bowl combine 1.5 cups flour, cornstarch, garlic powder, onion powder, paprika, remaining 1.5 tsp salt and 3/4 tsp black pepper. In a second shallow bowl whisk together buttermilk and 2 eggs until smooth.

Dredge steaks

Working one at a time, dredge each steak in the flour mixture, then dip in the buttermilk-egg mixture, letting excess drip off, then press again into the flour mixture to form a generous coating. Place on a wire rack while heating oil.

Fry steaks

In a large heavy skillet (cast iron preferred) pour oil to reach about 1/4" depth and heat over medium-high until it registers 350°F (or a pinch of flour sizzles on contact). Add steaks in a single layer (do not overcrowd) and fry 3–4 minutes per side until deep golden brown and cooked through. Transfer to a wire rack set over a sheet pan to drain and rest while you make gravy.

Brown sausage

Use the same skillet (leave 1–2 tbsp of drippings; if none remain, add butter). Crumble the 12 oz breakfast sausage into the skillet and brown over medium heat until no longer pink, breaking into small pieces, about 6–8 minutes. If the pan produces excess grease, drain off all but about 2 tablespoons of fat.

Make roux

Reduce heat to medium-low and add 2 tbsp butter to the skillet with sausage drippings. Sprinkle in 1/2 cup flour and cook, stirring constantly, 2–3 minutes until the raw flour taste cooks out and mixture turns a light golden brown.

Finish gravy

Slowly whisk in 3 cups whole milk and 1/2 cup heavy cream, scraping any browned bits from the pan. Bring to a gentle simmer, whisking frequently, until gravy thickens to a saucy consistency, about 5–8 minutes. Season with 1 tsp salt, 1 tsp freshly ground black pepper and 1/4 tsp crushed red pepper if using. Taste and adjust seasoning. If gravy becomes too thick, whisk in up to 1/2 cup additional milk to reach desired pourable consistency. Keep warm on very low.

Prepare dough and bake

Preheat oven to 425°F (220°C). In a large bowl whisk together 2 cups flour, baking powder, sugar and 3/4 tsp salt. Cut in the cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Make a well and pour in cold buttermilk (note: 'rdcups' in ingredients is 3/4 cup; use 3/4 cup cold buttermilk). Stir gently until just combined — do not overmix. Turn dough onto a lightly floured surface, pat to about 1" thickness, and fold once to create flaky layers. Use a 2.5–3" round cutter to cut 2 large biscuits. Place biscuits on a baking sheet or in a cast-iron skillet, brush tops with melted butter, and bake 12–15 minutes until golden. Split biscuits and keep warm.

Cook hash browns

Heat a large nonstick skillet over medium-high and add 2 tbsp vegetable oil or butter. When hot, add 2 cups shredded hash browns in an even layer. Press gently with a spatula and cook undisturbed until deep golden on the bottom, about 6–8 minutes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Flip in sections and cook another 4–6 minutes until crisp and cooked through. Keep warm in a low oven if needed.

Cook eggs

Cook 2 eggs to order (any style): for sunny-side up, heat 1 tsp butter in a small nonstick skillet over low, crack eggs in and cook slowly until whites are set but yolks still runny, 2–3 minutes; for over-easy/medium, flip gently and cook additional 20–45 seconds; for scrambled, whisk eggs with a pinch of salt and cook gently to soft curds. Season eggs with a pinch of salt and pepper.

Split the warm biscuit and place one half on the plate. Lay a fried cube steak on top of the other half of the biscuit or on the plate beside it. Spoon generous portions of hot sausage gravy over the steak and over the split biscuit. Place the two cooked eggs atop the biscuit (or beside the steak, per plating preference). Serve hash browns alongside. Garnish with chopped parsley if desired and serve immediately.