CHICKEN-FRIED CUBE STEAKS
Here in the Ozarks, country-fried steak is a staple. This cubed steak recipe is wonderful served with mashed potatoes and some freshly baked rolls. I developed the recipe to meet the spicy tastes of my family-our six children range from 26 to 14.-Toni Holcomb, Rogersville, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings (4 cups gravy).
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. , In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm. , Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.
Nutrition Facts :
THE BEST CHICKEN FRIED STEAK
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.
Provided by norah
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g
CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
CHICKEN-FRIED STEAKS
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. -Denice Louk, Garnett, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.
Nutrition Facts : Calories 537 calories, Fat 11g fat (5g saturated fat), Cholesterol 186mg cholesterol, Sodium 865mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.
CHICKEN-FRIED STEAK
This is from Southern Living. It's the BEST chicken-fried steak I've ever had. Talk about comfort food!
Provided by KathyP53
Categories Steak
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks.
- Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
- Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
- Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
- Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.
Nutrition Facts : Calories 486.9, Fat 16, SaturatedFat 8, Cholesterol 133.6, Sodium 1850, Carbohydrate 65.6, Fiber 2.2, Sugar 0.9, Protein 19.5
CHICKEN FRIED CUBE STEAKS
Down-home cookin', t'aint nothing quite like it! For breakfast, serve this with some taters. If you prefer it on the dinner menu, I suggest fresh steamed green beans and mashed taters.
Provided by TiaGem
Categories Breakfast
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle meat tenderizer on both sides of steaks Prepare coating by mixing salt, pepper, and paprika into flour with a fork Beat eggs in a mixing bowl and stir in the milk Heat the oil/shortening at medium heat while you assemble the steaks.
- If you have a large skillet you can fry more than one at a time.
- Use enough oil/shortening so it covers the bottom of the skillet by 1/2 inch.
- Dip each steak first in flour, then in egg&milk, then in flour, back in egg&milk, final dip in flour and then set carefully in the hot oil.
- fry for about 10 min.
- then turn steak over-be careful!
- The steaks are heavy and you don't want to splatter hot oil everywhere!
- If you have some metal tongs, they come in handy for this job, paired with a fork to lift the steak enough to get a firm grip on it.
- Fry the other side for about 5 min. until golden, then use tongs/fork to lift onto a paper-toweled plate to drain.
- Transfer 2-4 tbsp. grease from frying pan to sauce pot, heat at medium setting.
- Make a roux by mixing 1/4 c. flour into the hot grease with a fork, cooking until golden brown.
- Add milk and stir mixture often until it bubbles and thickens to your liking.
- Salt and pepper the gravy.
- Serve gravy over steaks.
Nutrition Facts : Calories 331.8, Fat 7.4, SaturatedFat 4, Cholesterol 67.8, Sodium 675.5, Carbohydrate 52.6, Fiber 1.9, Sugar 0.3, Protein 12.8
CHICKEN FRIED STEAK
This comes from the phantomgourmet.com website. I'm always on the prowl for a better chicken fried steak recipe. This one is a little different than the others posted on here.
Provided by CJAY8248
Categories Meat
Time 50m
Yield 6 steaks, 6 serving(s)
Number Of Ingredients 15
Steps:
- Place the salt, pepper, and flour into a deep dish, mix well. Crack the eggs into a medium sized bowl, and whisk in buttermilk.
- Tenderize and flatten the steaks with a meat mallet. Pound them to approximately 3/8" thick. Leave the coarse mallet pattern on the steaks, This makes for better texture for the breading. Season each steak with granulated garlic and onion.
- Dredge and coat the steaks by placing them, first, into the flour, being careful to shake off the excess flour. Second, place the dredged steak into the buttermilk mixture allowing them to soak briefly. Finally, lift the steaks out of the buttermilk and drain briefly before placing them back into the flour for a final heavy coat of seasoned flour. Then place the well coated steaks on a plate or platter to rest.
- Heat some bacon grease or shortening over a medium flame in a large saute pan. Make sure the grease is 1/2" deep. Fry the steaks on both sides until golden brown, approximately 4 minutes each side. Drain briefly on paper towels.
- Place on a hot plate, serve with country gravy.
- To make the gravy:.
- Melt the butter in a heavy bottomed saucepot, add the flour and cook to form a roux, do not brown. Over low heat slowly stir in the milk incorporating the entire amount, stir out any lumps. Let simmer 20 minutes until thick. Add the ground sausage and season to taste.
Nutrition Facts : Calories 913.2, Fat 48.5, SaturatedFat 25.2, Cholesterol 272.9, Sodium 921.3, Carbohydrate 57, Fiber 1.7, Sugar 2.1, Protein 59.9
CHICKEN FRIED STEAK (SHORTCUT)
This is another variation of the old favorite. Made with cube steak and cream of mushroom soup. We have been making it this way for years.
Provided by Pvt Amys Mom
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle cube steaks with salt, pepper and garlic powder to taste.
- Dredge in flour- I usually coat them once, let them sit a couple minutes then coat them again.
- Heat enough oil to lightly cover the bottom of your pan.
- Brown cube steaks well on both sides.
- Lower heat and add undiluted cream of mushroom soup.
- (Drain oil first if you have alot in the bottom of the pan).
- Simmer for approx 30 mins turning meat occasionally and loosening"crustys" from the bottom of the pan.
- Serve over rice.
- (I do not care for cream of mushroom soup on its own but when it incorporates with the flour and crustys from the meat it makes a tasty gravy).
Nutrition Facts : Calories 356.3, Fat 21.5, SaturatedFat 6.7, Cholesterol 69.2, Sodium 1246.2, Carbohydrate 12.4, Sugar 2.7, Protein 27.3
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