Country Fried Steak and Sausage Gravy

If you have ever been to the South and were lucky enough to have had an opportunity to eat a dish called Country Fried Steak and Sausage Gravy, then you are lucky enough. If not, then you are mssing out on a true Southern style meal that is filled with stick-to-your ribs goodness. This dish is a southern tradition. It is filling and flavorful and unfortunately, usually high in carbs. If you think this can’t be made as a low-carb meal then read on my friend. This is one dish I was not about to give up when I went on a Keto/Carnivore diet. Let me share with you my recipe tricks to making this and I guarantee you will be pleasantly surprised.

Ingredients for making Low-Carb Country Fried Steak and Sausage Gravy

The main ingredient to this recipe is delicious Cube Steaks that I recieved from Independence Ark. As I mentioned in my previous post, they are a Farm-to-Tables business that raises and harvests grass fed beef. When I tell you their meat is tender with a wonderful, meaty flavor I am not exagerrating. I would encourage anyone who wants to find a chemical free, antibiotic free source of meat to give them a try. You will not be disappointed.

Sausage Gravy is the other main ingredient and one that once you learn how to make, you will be able to use it in a variety of dishes. The first time I ever had sausage gravy was decades ago after I moved from New York to Virginia. An elderly lady I was visiting showed me her technique of mixing flour right into ground, cooked sauage. She used the grease in the sausage as a base to mix with the flour then added milk. Although at the time I thought it was odd, this gravy turned out be a favorite of mine and my family for years to come.

In keeping with our theme of Keto/Low-Carb cooking I use Pork Panko “Bread” Crumbs to bread the Cube Steaks, and for frying I use Beef Tallow. Once the Cube Steaks are fried I move on to the Sausage Gravy. After frying the Sausage (I use one pound of Jimmy Deans Regular Sausage) I sprinkle just 1 Tablespoon of flour into the sausage. Now before you panic and say this isn’t Keto, let’s do the math. One tablespoon of flour has 5.7 grams of net carbs. Divided out over 12 half-cups of Sausage Gravy you are eating approximately .50 grams of carbs per serving.

Our other ingredient in the sausage gravy is Half-n-Half. I prefer Half-n-Half because of the richness it brings to the flavor of the gravy, however, some of my followers use Almond Milk which is less in carbs depending on which brand you buy. You can also use regular milk if you prefer. In one cup of Half-n-Half there are 8 grams of carbohydrates. That being said, since you are using two cups of Half-n-Half you have a total of 16 grams in the entire pan of gravy.

The final ingredient we add to the gravy besides spices is Cream Cheese. Approximately 2 ounces (1/4 of the bar which equals 4 Tablespoons) has right around 3 grams of carbohydrates in it. So if you total all of the carbs in the sausage gravy then divide by 12 (being the half-cup measurement) you end up with approximately 2 grams of carbohydrates per serving. Another thing to remember is that some people don’t want an entire cup or even a half-cup of Sausage Gravy on their Country Fried Steak. This gravy is very thick and very rich, so for some they just have a large serving-spoon full and that’s it.

How to Make Country Fried Steak

Occasionally my mother would make us fried pork chops, fried eggplant or fried fish when we were children. Her process consisted of the tradional flour dredge then the beaten egg bath and finally the bread crumb coating. Once everything was breaded the food was placed into a frying pan that had a little bit of oil in the bottom and the frying began. For this recipe we are doing almost the same thing, just omitting the inital flour dredge. Ironically I had never tried that before, however, the Pork Rind Panko crumbs I use sticks perfectly to the Chuck Steak without the flour.

For the frying oil, I am making a concerted effort to stay away from seed oils (and let me tell you, that is tough! They are in everything), so I use a good bit of the Beef Tallow from Epic Beef Tallow. I keep mine refrigerated then microwave it to get it soft enough to scoop out. The tallow goes into a deep frying pan, is heated and then the dredging begins. I do egg (that is mixed with a bit of half and half) then dredge in Pork Rind Panko. Once the tallow is up to temperature (bubbling slightly around the edge) the meat goes into the frying pan and frying begins. NOTE: After getting the oil hot, I then turn down the temperature to medium so that the “breading” doesn’t burn on the steaks.

Cook the steaks thoroughly, removing them from the pan when they are brown on both sides. When you are done with the steaks, place them on a paper towel to absorb some of the grease.

How to make Low-Carb Sausage Gravy

This gravy is a good go-to for many dishes. You can use it with our recipe of Country Fried Steak or another family favorite is with scrambled eggs and sausage patties for breakfast. It can also be served with mashed cauliflower and a side of protein. Depending on your own daily personal carb count, it is a great recipe to use when you want a hearty dish.

I like to use Johnsonville Regular Sausage but you can use whichever brand you prefer. I start by placing the sausage in a frying pan and cooking it over medium heat. I like to continually stir and break up the sausage until it is in little cooked pieces. One thing I personally don’t like are big chunks of cooked sausage in the gravy.

Once the sausage is cooked, determine if you need to drain some fat off or if the amount in the pan is good enough to mix with the flour. *Note* Sausage can have various amounts of fat in it, so when it is cooked you need to determine if you have to drain some of the grease. You want just a little bit to be visible, not too much. I sprinkle in the flour then stir well while turning the heat to medium low. After a minute or two, slowly mix in one cup of Half-n-Half (or milk) while stirring the sausage constantly. As the mixture thickens pour in the second cup of Half-n-Half (or milk) and stir while the mixture thickens again. At this time you can add in the two ounces of cream cheese (approximately 1/4 of a block) and stir into the gravy. Sprinkle with salt and 1/8 to 1/4 tsp. of Ceyenne Pepper. The Ceyenne Pepper definitely adds a delicious warm flavor to this gravy and the amount you use is optional depending on personal taste preference. If you like hot food then you can use hot sausage and a generous amount of Cayenne Pepper. If you are more sensative to spicy flavors (like I am) use regular sausage and only an 1/8 tsp. of Cayenne Pepper. This is all personal taste so cook it the way you like.

Once the gravy is done and the steaks are cooked you are ready to eat. Place a Country Fried Steak on your plate and cover it with spoonfuls of Sausage Gravy. Add a side vegetable if you like. Enjoy!

What to Eat with Sausage Gravy

Here are a few ideas of what to serve sausage gravy on:

  • Country Fried Cube Steak
  • Country Fried Chicken Cutlets or Breasts
  • Scrambled Eggs
  • Sausage Patties
  • Mashed Cauliflower

This gravy is thick and flavorful and will add a kick to any type of dish you are serving. Don’t be scared to try it with different meats and let me know if you do!

How to Keep Country Fried Gravy

Sausage Gravy will keep in the refrigerator for up to four days. When reheating the gravy I always add a little bit of Half-n-Half or Milk to loosen it up again. You can also freeze the gravy if you don’t want to use it right away after the first meal.


Grass fed Cube Steaks fried and smothered with Sausage (Keto) Gravy

Country Fried Steak and Sausage Gravy

Pork Rind Panko breaded Cube Steak fried and smothered with Low-Carb Sausage Gravy
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6 People

Ingredients
  

Fried Cube Steak Ingredients

  • 1 Lb Cube Steaks I prefer Independence Ark grass fed beef
  • 1 Egg, beaten
  • ¼ Cup Half-n-Half
  • 2 Cups Pork Rind Panko
  • 2-3 Tbsp Beef Tallow or Olive Oil

Sausage Gravy Ingredients

  • 1 Lb Jimmy Dean Regular Sausage Or brand of your choice
  • 1 Tbsp Flour
  • 2 Cups Half-n-Half Can substitute with Milk
  • 2 Ounces Cream Cheese
  • 1 tsp Salt
  • ¼ tsp Ceyenne Pepper

Instructions
 

Country Fried Steak

  • Place Cube Steaks on a cutting board. If necessary, pound meat with a mallet to make sure all of the pieces are of even thickness. This will help with the cooking process.
  • In a cereal or soup bowl, beat one egg and add in the Half-n-Half (or milk). Mix well.
  • On a plate or piece of wax paper, pour out 2 cups of Pork Rind Panko. NOTE** You may need more in order to finish breading the meat.
  • In a frying pan, over medium high heat, add enough oil to cover the bottom of the pan and come up about a half an inch on the side. Don't use too much oil, you just need enough to fry the meat in. DO NOT cover the meat with oil-we are not deep frying the Cube Steak! Watch for the oil to start to simmer around the edge of the pan. When this happens turn the heat down to medium. NOTE* Another way to test the oil is by dropping a drop of water into the oil. If the oil "spits" and crackles it is ready. This is a dangerous technique though if you do not know how to do it. Too much water can cause the oil to splatter on you and you can burn yourself. Only try this method if you have done it before.
  • While the oil is heating add 1/4 cup of Half-n-Half to the beaten egg then take an individual Cube Steak and pull it through the beaten egg.
  • Place the egg covered Cube Steak on top of the pile of Pork Rind Panko and press the meat into the pile of rinds to make sure they adhere to the Cube Steak. Turn the Cube Steak over and press the other side into the rinds. You may need to take a small handful of Pork Rind Crumbs and press them onto the Cube Steak to make sure it is covered on both sides with the crumbs.
  • Once you are certain the meat is well covered, then gently place the meat into the oil. Check to make sure your heat isn't too high. You want the oil to gently bubble around the meat.
  • After about five minutes you want to turn the meat over. Using tongs carefully check the meat to make sure that the side that has been in the oil is brown. If the underside isn't brown enough, let it cook a few more minutes.
  • Once the meat is brown turn it over to let the other side cook. The overall time shoudn't take more than 10 minutes to cook. Once the meat is brown on both sides remove each steak from the oil, place on a paper towel to drain, and continue until all of the Cube Steaks have completed cooking.

Low-Carb Sausage Gravy

  • While the Cube Steaks are frying, in a separate frying pan, start to cook the ground sausage. You want to continually stir and break up the sausage so it cooks in small pieces.
  • Once the sausage is done cooking, lower the heat to medium then determine if you need to drain some of the fat or not. Each brand of sausage is different when it comes tho the fat content so you will need to determine how much grease your sausage releases during cooking. You want some grease to be visible because that is what the one tablespoon of flour will stick to. Too much grease will make the gravy too oily and thin and it won't thicken properly. NOTE: If this wasn't a Keto recipe you could add two to three tablespoons of flour, but since we are watching our carb count, you can only add one tablespoon of flour so check your sausage fat at this time.
  • Sprinkle one tablespoon of flour over the cooked sausage and mix well. Let it cook for a minute or two so the "flour taste" cooks off.
  • Turn the stove back up to medium and pour in one cup of half-n-half or milk. Mix well. Slowly add the second cup of half-n-half or milk and blend well with the sausage.
  • Once you see the mixture start to thicken, add in a quarter of a block (2 ounces) of cream cheese. Keep stirring until everything is well blended.
  • Once the gravy is thick sprinkle 1 teaspoons of salt over the mixture then, depending on individual taste, add in 1/8-1/4 teaspoon of Ceyenne Pepper. I always have my readers determine how much salt and pepper they want to add. It is really a very individual preference.
  • Plate the fried Cube Steaks on individual dinner plates and spoon a few tablespoons of Sausage Gravy over the top. Enjoy!
Keyword Country Fried, Cube Steak, Keto Friendly, low carb, Sausage Gravy

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