Country fried steak is a comfort food recipe that any beef lover will enjoy. This healthier country fried steak recipe has the same flavors as the southern food favorite, but it has less fat and calories.

A few weeks ago after a particularly long Saturday at a swim meet, I decided to make a ‘Big Manly Dinner’ when we got home. My son had swam his A#! off (no better term here, sorry ???? and I thought he deserved a nice, big meal.

I had something in mind to make, but I didn’t want to stop by the store on the way home. I knew I had the makings for some kind of cubed steak, mushroom and mashed potato creation, and just the perfect recipe to use.

Healthier Country Fried Steak

This recipe is adapted from one I found in Cooking Light magazine many, many years ago. They reprinted it in their Best Of 2003 cookbook, but it had changed a bit. Over the years, I have made a few tweaks here and there, and now I am pretty happy with the healthier steak dinner recipe.

I call this Country Fried Steak but, depending on where you live, you may choose to call it Chicken Fried Steak.  Different name…same delicious meal. ????

Healthier Country Fried Steak Recipe Notes

I place a dollop of potatoes onto each plate, followed by a steak, then a generous ladle of gravy on top.

I think I made the tween son happy with this ‘manly’ meal. ????

Heather Tallman

Serving Size 4 ounces

Healthier Country Fried Steak

A lightened up version of country fried steak (chicken fried steak)

15 minPrep (inc. refrigeration & rest time)

10 minCook Time

25 minTotal Time

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Ingredients

• 3 TB whole milk
• 2 large egg whites
• 1/3 C all-purpose flour
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 4 sirloin cubed steaks, 4 ounces each
• 2 tsp vegetable oil
• 2 C Baby Bella mushrooms, or small mushroom of your choice, quartered and clean.
• 1/4 tsp salt
• 14 oz low sodium beef broth or stock

Instructions

1. Combine the milk and egg whites in a shallow dish and whisk it a bit.  Combine the flour and next 4 ingredients in a shallow dish.  Working 1 steak at a time, dip it in the egg mixture then dredge in the flour mixture, shaking off any excess.
2. Heat the oil in a large, non-stick skillet over medium high heat. Add the steaks and cook 3 minutes on each side or until browned. Remove the steaks from the pan and keep warm.
3. Add the mushrooms to the pan and saute for 3 minutes. In a small bowl combine 2 1/2 TB flour, 1/4 tsp salt and broth (stir with a whisk to break up any lumps) and pour into the pan.  Bring to a boil, cooking 1 minute until thickened.

Cuisine: Main Dish | Recipe Type: Beef

7.6.6

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