Country Fried Steak & Eggs Recipe
Two eggs, a 3 lb country fried steak or crispy chicken topped with our home-style sausage gravy with hashbrowns or tater barrels.
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Ingredients
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Steak or Chicken
Sausage Gravy
Hashbrowns or Tater Barrels
Method
Preparing the Steak or Chicken
- 1
Prepare the Breading
In a shallow bowl, mix flour, salt, and black pepper. In another bowl, beat the eggs with milk.
- 2
- 3
Fry the Meat
In a large skillet, heat vegetable oil over medium-high heat. Fry the coated steak or chicken for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Making the Sausage Gravy
- 4
Cook the Sausage
In a separate skillet, cook the breakfast sausage over medium heat, breaking it apart with a spatula, until browned and fully cooked.
- 5
Make the Roux
Sprinkle the flour over the sausage and stir to combine. Cook for an additional 1-2 minutes.
- 6
Add Milk and Season
Slowly whisk in the milk, stirring constantly until the gravy thickens. Add salt, black pepper, and red pepper flakes to taste.
Cooking the Hashbrowns or Tater Barrels
- 7
Fry the Hashbrowns or Tater Barrels
In a skillet, heat vegetable oil over medium-high heat. Add frozen hashbrowns or tater barrels, season with salt and black pepper, and cook until crispy and golden brown, about 4-6 minutes per side.
Cooking the Eggs
- 8
Fry the Eggs
In a non-stick skillet, cook the eggs to your preference (sunny-side up, over-easy, etc.) using a small amount of oil or butter if desired.