Country-fried steak will be a family-favorite for years to come. This version is made with Certified Hereford Beef cubed steak and pairs well with mashed potatoes and gravy.
Frying is best for thin, tender cuts of beef cut at 1/2 inch thick or less.
4 Certified Hereford Beef cubed steaks (about 4 ounces each)
1 tablespoon water
1/2 cup seasoned dry bread crumbs
2 tablespoons olive oil
1 can (14-1/2 ounces) diced tomatoes with herbs
Shredded Parmesan cheese (optional)
Beat egg and water in shallow dish until blended. Place bread crumbs in second shallow dish. Dip each beef steak into egg mixture, then into bread crumbs, turning to coat both sides.
Heat 1 tablespoon olive oil in large nonstick skillet over medium to medium-high heat until hot. Place 2 steaks in skillet; cook 5 to 6 minutes or until cooked through, turning once. Remove and keep warm. Repeat with remaining oil and Steaks.
Add diced tomatoes to same skillet; cook and stir 2 to 3 minutes or until slightly thickened.
Serve Steaks with tomatoes. Sprinkle with parmesan cheese, if desired.
Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.More About Cuts