Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.


Country Fried Steak

Golden Corral Copycat Recipe

Serves 4

1 pound beef cube steak, cut into 4 pieces
1 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup buttermilk
1/4 cup vegetable oil

Tenderize the meat by pounding it with a mallet or the bottom of a heavy skillet. Stir together the flour, salt, paprika, and pepper in a shallow dish. Put the buttermilk in a separate dish. Dredge steaks in the flour mixture, dip into the buttermilk, and dip again into the flour mixture. Heat the oil in a large skillet over medium-high heat. Cook the steaks about 5 minutes on each side. Serve with gravy if desired.

Country Gravy:

2 tablespoons vegetable oil
2 tablespoons flour
2 1/2 cups milk
1/4 teaspoon salt
1/2 teaspoon pepper

Use the same pan that you cooked the country fried steak in to make the gravy. Heat the oil and whisk in the flour. Stir constantly for about 5 minutes, or until light brown. Whisk in the milk a little at a time until the mixture thickens. Salt and pepper the gravy to taste.

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