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Country-Fried Steak With Creamy Salsa Gravy

Country-Fried Steak With Creamy Salsa Gravy

Southern Living MARCH 2005

  • Yield: Makes 4 to 6 servings
  • Cook time: 19 Minutes
  • Prep time: 15 Minutes


  • 1 cup milk
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 (1.25-ounce) packet chili seasoning mix
  • 1 to 1 1/2 pounds cubed sirloin steaks
  • 1/3 cup vegetable oil
  • 2 (10-ounce) cans diced tomatoes and green chiles, 1 can drained and 1 can undrained
  • 2/3 cup whipping cream


Whisk together milk and egg in a medium bowl. Stir together flour and chili seasoning packet in a shallow bowl. Dip steaks in egg mixture; dredge in flour mixture, shaking off any excess.

Fry steaks in hot oil over medium-high heat in a large skillet 4 to 6 minutes on each side or until golden brown. Drain on a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven.

Stir in drained and undrained tomatoes and green chiles, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Whisk in cream. Bring to a boil, whisking constantly; reduce heat, and simmer 5 minutes. Serve with steaks.


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Country-Fried Steak With Creamy Salsa Gravy Recipe