Cajun Spiced Country Fried Steak with Holy Trinity Gravy
Steaks seasoned with cayenne and paprika, served with a gravy featuring sautéed peppers, onions, and celery.
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Ingredients
- 4 pieces Cube steaks (tenderized beef)
- 2 cups All-purpose flour
- 1 cup Buttermilk
- 3 tablespoons Cajun seasoning (cayenne and paprika based)
- 1/2 cup Yellow onion, finely diced
- 1/2 cup Green bell pepper, finely diced
- 1/4 cup Celery, finely diced
- 2 cups Beef broth
- 1/2 cup Vegetable oil
- 2 cloves Garlic, minced
- 1/4 cup Heavy cream
- to taste n/a Salt and black pepper
Instructions
- 1
Pat the cube steaks dry and season both sides liberally with 1 tablespoon of the Cajun seasoning, salt, and pepper.
- 2
Set up a dredging station: one bowl with buttermilk and a second bowl with flour mixed with the remaining 2 tablespoons of Cajun seasoning.
- 3
Dip each steak into the flour, then the buttermilk, and finally back into the flour, pressing firmly to ensure a thick crust forms.
- 4
Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Fry the steaks for 3-4 minutes per side until golden brown and crispy, then remove to a wire rack.
- 5
Drain all but 3 tablespoons of the frying oil from the skillet, keeping the flavorful browned bits (fond) in the pan.
- 6
Add the onion, bell pepper, and celery (the Holy Trinity) to the skillet and sauté for 5 minutes until softened.
- 7
Stir in 3 tablespoons of the leftover seasoned flour and cook for 2 minutes to create a roux, then slowly whisk in the beef broth and garlic.
- 8
Simmer the gravy until thickened, stir in the heavy cream, and serve generously over the fried steaks.
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