QUICK COUNTRY-FRIED STEAK
That delicious old-country taste right at home. Always a big hit. Whip up some mashed potatoes and even some peas and carrots and you've got a whole meal ready to go! Amount of left-over mixture depends on how evenly and how thoroughly you coat each steak. Tweaking and experimenting will be required to nail down a better proportion ratio so that there is less mix left over.
Provided by Chanory
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
- Heat 1/4 cup vegetable oil in a skillet over medium heat.
- Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
- Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
- Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.
Nutrition Facts : Calories 563.6 calories, Carbohydrate 39.8 g, Cholesterol 106.8 mg, Fat 32 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 8 g, Sodium 1081.9 mg, Sugar 7.1 g
COUNTRY FRIED STEAK
This country fried steak recipe was originally my grandmother's, but I thought it was really bland so I added seasoning to it. Serve it with country gravy and mashed potatoes.
Provided by Laura
Categories Meat and Poultry Recipes Beef Steaks
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk together the egg and milk in a shallow bowl; set aside.
- Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
- Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.9 g, Cholesterol 75.6 mg, Fat 18.6 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 4.4 g, Sodium 1109.2 mg, Sugar 1.6 g
FRENCH COUNTRY CASSEROLE
This delicious dish is great for busy nights when you don't have much time to devote to dinner. It's a quick-to-fix version of a traditional French cassoulet that was an instant hit with my husband, who enjoys smoked sausage. Just mix everything together and bake. The heavenly aroma will draw your family to the table. Kim Lowe, Coralville, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl; transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until the carrots are tender.
Nutrition Facts : Calories 268 calories, Fat 5g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 894mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
DOWN HOME COUNTRY FRIED STEAK
Everybody's got their favorite recipe for country fried steak, but if you don't-MAKE THIS YOUR FAVORITE!! It makes plenty of gravy and we like to serve it with mashed potatoes and corn fritters. Be sure the gravy is seasoned to your liking and add more salt or pepper if needed. Thanks to Top Secret Recipes, this is from Shoney's Restaraunt-never been there but this has to be a big seller=)
Provided by CharityAnn
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- The gravy takes the longest, so start the gravy by combining the chicken broth, milk, salt and pepper in a medium sauce pan over medium heat.
- As it is heating (but before boiling) be very careful and remove about a 1/2 to 1 cup of the hot liquid.
- Add flour to the liquid and whisk to combine.
- Pour the hot liquid/flour mixture back into the sauce pan and whisk til smooth.
- Bring to a boil and cook for 10-15 minutes until thick. Stir frequently.
- While the gravy is going, heat oil in a deep fryer or large frying pan to 350°F Make sure to have enough oil to cover the steaks while frying.
- Sift flour, salt, pepper, garlic powder, and seasoning salt together into a large shallow bowl.
- Pour water into another shallow bowl.
- Dredge each steak, one at a time, first in the water, then in the flour. Repeat this one more time so that each steak has been coated twice.
- When all steaks have been coated and the oil is hot, drop the steaks, one at a time, into oil. If needed, work in batches. (I usually do.).
- Fry for 8-10 minutes, until golden brown. Place on wire rack with paper towels underneath to drain. (This keeps 'em crispy).
- Serve the steaks hot with gravy poured over.
COUNTRY-FRIED STEAK
Country Fried Steak is a favorite of field editor Betty Claycomb and her husband, Harold, who live in Alverton, Pennsylvania. "This down-home main dish is simple to make and so delicious!" Betty assures.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.
Nutrition Facts : Calories 469 calories, Fat 22g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 1134mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
COUNTRY BREAKFAST CASSEROLE
A one-dish casserole with all of your Sunday morning favorites: sausage, gravy, eggs, cheese, and toast.
Provided by Kristin Trostle
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish.
- Brown sausage in a large skillet; drain fat.
- Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika.
- Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 12.3 g, Cholesterol 216.7 mg, Fat 39.9 g, Fiber 0.6 g, Protein 20.5 g, SaturatedFat 17.5 g, Sodium 787.9 mg, Sugar 2.3 g
COUNTRY-STYLE STEAK
Mmmm...mmm... This is the recipe that my momma passed down to me. Born and raised in the South, and my momma was raised on a farm, so my family knows a lot about southern cookin'. With this recipe, don't be shy to add other spices to it. This goes great with mashed potatoes, green beans and sweet tea. You can use the gravy from the steak for the mashed potatoes.
Provided by hmclaurin
Categories Meat and Poultry Recipes Beef Steaks
Time 2h35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
- Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
- Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.
Nutrition Facts : Calories 355 calories, Carbohydrate 24.6 g, Cholesterol 27.2 mg, Fat 19.9 g, Fiber 1 g, Protein 18.3 g, SaturatedFat 4.1 g, Sodium 655.7 mg, Sugar 0.1 g
COUNTRY FRIED STEAK
Also known as chicken fried steak. Not to be confused with chicken. When they do chicken this way it is chicken fried chicken.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
- Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
- Season both sides of cube steaks with additional salt and pepper, if desired.
- Dip cube steaks in milk, then dredge in seasoned flour.
- Dip floured steaks in egg wash, then again in the seasoned flour.
- Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
- Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
- Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
- Add enough butter to the pan to equal 3 tbsp along with the oil.
- Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
- Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
- Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).
Nutrition Facts : Calories 272.7, Fat 15.5, SaturatedFat 4.3, Cholesterol 107.2, Sodium 667.5, Carbohydrate 24.2, Fiber 0.9, Sugar 0.2, Protein 9.1
COUNTRY-FRIED STEAKS
This down-home recipe reminds me of my mother, who was raised in the South. It calls for cube steak instead of round steak, so there's no need to pound the meat. I just dip and coat the beef, then cook it in my cast-iron skillet. -Bonnie Malloy, Norwood, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. , In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks. , Meanwhile, for gravy, melt butter in a small saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks.
Nutrition Facts : Calories 370 calories, Fat 17g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
COUNTRY FRIED STEAK CASSEROLE
Make and share this Country Fried Steak Casserole recipe from Food.com.
Provided by jwyoung3
Categories Meat
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat about 1/2 inch of cooking oil in cast iron skillet. Bring to about 350 degrees.
- Preheat oven to 375 degrees
- Cut large cube steak pieces into fist size pieces about 4x5". Season both sides with salt, pepper and garlic powder. Dredge all pieces in about 2 cups of white flour (all purpose or self rising). Take a large zip loc or paper bag and put flour in it. Put a few pieces of the steak in at a time and shake to thoroughly coat. Shake off excess.
- Place a few pieces in the heated oil at a time, don't crowd. Fry for about 5 minutes each side until dark golden brown. Drain on paper towels. Repeat until all steak pieces are fried.
- In large casserole empty both soup cans. Add two cans of water or to desired consistency and whisk together. Add soy and worcestireshire sauce and combine. Place all fried steak pieces in casserole submerging in the soup. On top, place all sliced onion pieces. Cover casserole and place in oven. Cook for about 1 to 2 hours until steak is tender, onions are cooked and gravy is bubbling.
- Serve with white cooked rice.
- Broccoli and corn on the cob is good with this dish. Reheated leftovers are even better.
Nutrition Facts : Calories 143.5, Fat 8.8, SaturatedFat 2.1, Sodium 1338.9, Carbohydrate 13.7, Fiber 0.5, Sugar 3.8, Protein 3.2
COUNTRY FRIED STEAK
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Cut steaks 3/4-inch thick. Pound the steaks with meat tenderizing hammer until about 1/4-inch thick. Season with salt and pepper, to taste, and rub on other spices if you have them.
- Start heating beef tallow or grease in Dutch oven. Be sure you have enough grease in the pan to cover the steaks (at least 1-inch.) Put the buttermilk in bowl and put the flour on a plate. Wet the steaks in buttermilk and then drag through flour making sure both sides have flour on them. If a thicker crust is wanted, then repeat this procedure again. When grease just begins to smoke, then you are ready to drop in a steak and cook. Cook steak until golden brown on both sides turning steak in grease, if needed. Repeat until all steaks are cooked.
COUNTRY FRIED STEAK
Make and share this Country Fried Steak recipe from Food.com.
Provided by Karl E. Moser
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim visible fat from meat and cut into 4 equal serving pieces.
- Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides.
- Heat grease or oil until hot but not smoking in a heavy, wide skillet with a lid.
- Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes.
- Take steak from the pan and drain.
- Leave about 2 Tbsp of drippings and all the browned flecks of crust in the pan.
- Turn the heat a bit lower, sprinkle Wondra flour int o the drippings and stir to keep from lumping while it browns.
- Slowly add half and half, stirring.
- Let it cook until thick, about 3 to 5 minutes.
- Taste and add seasoning, if needed.
- Return the steaks to the gravy and cook an additional 5 mins or so.
- Serve on plate, Mashed potatoes, maybe some green beans with country ham.
Nutrition Facts : Calories 681.3, Fat 49.7, SaturatedFat 24.7, Cholesterol 199.1, Sodium 225.8, Carbohydrate 17.1, Fiber 0.4, Sugar 0.2, Protein 39.8
COUNTRY FRIED ROUND STEAK
Steps:
- Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture.
- Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Soak in buttermilk briefly and then dip in seasoned flour mixture.
- Heat butter in saute pan on medium high heat. Place breaded steaks in pan and cook until golden brown and tender. Approximately 10 minutes per side.
- Serve with Country Gravy.
- Brown garlic in the bacon grease. Stir in flour until smooth. Let roux (grease and flour) cook lightly for a couple of minutes stirring frequently. Add cream and water stirring constantly. Simmer until gravy thickens and is hot. Season with salt and pepper, to taste.
COUNTRY FRIED STEAK WITH WHITE GRAVY
Steps:
- Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
- Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
- Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
- Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
- Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
- Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
- Serve the steaks with the hot gravy and cheesy grits, if desired.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
COUNTRY FRIED STEAK
I know there are several recipes on here for country fried steak. I didn't see any here the way I make mine, so I decided to post it. Please don't let the long list of instructions bother you, it's easier than it looks. If you try it I hope you enjoy it! posted on January 27th 2006.
Provided by Chef shapeweaver
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together egg and milk in a medium sized shallow bowl; set aside.
- Preheat oil in a medium sized skillet over medium heat.
- While oil is heating, place flour on a sheet of aluminum foil or a flat plate.
- Take a piece of steak covering each side with flour.
- Press flour into meat with palm of your hand.
- Place flour covered meat one piece at a time in egg, making sure meat is covered with egg mixture.
- Repeat step 5.
- Repeat steps 5, 6, and 7 with remaining steak.
- Place each piece of meat in skillet, sprinkle each piece with 1/4 teaspoon of each seasoning salt and pepper (can add more seasoning salt and pepper if desired).
- Lightly brown each side of steak for 5 to 6 minutes or until desired brownness is reached.
- Serve with your favorite gravy and your favorite sides.
Nutrition Facts : Calories 363.1, Fat 29.9, SaturatedFat 3.1, Cholesterol 57.1, Sodium 330.3, Carbohydrate 19.2, Fiber 0.8, Sugar 0.1, Protein 5
COUNTRY-STYLE CASSEROLE
This creamy chicken dish, which uses convenient frozen hash browns, pairs tangy mustard with a hint of honey. "Even my little sister, who is a picky eater, comes back for seconds," reports Katie Shea of Brigham City, Utah.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Stir in the ham, hash browns and carrots if desired. Transfer to a greased 13-in. x 9-in. baking dish. , Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until bubbly.
Nutrition Facts : Calories 429 calories, Fat 25g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 576mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein.
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