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!
CROCK POT RANCH HOUSE CHICKEN FRIED STEAK
Making this recipe in the slow cooker eliminates the traditional tasks of pounding the meat and watching the frying pan. It also produces melt in your mouth results. The rich, spicy pan gravy served over mashed potatoes is a marriage made in heaven. To turn up the heat, increase the quantity of jalapeno pepper. This needs a large minimum 5 quart slow cooker.
Provided by Olha7397
Categories One Dish Meal
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium high heat for 30 seconds. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.
- Reduce heat to medium. Add onions to skillet and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minutes. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add stock and cook, stirring, until thickened. Sauce will be very thick.
- Spoon sauce over meat in slow cooker, cover and cook on LOW for 8 hours or on High for 4 hours, until meat is tender.
- In a small bowl, combine paprika and cayenne. Gradually add cream, mixing until blended. Add to stoneware along with jalapeno pepper. Cover and cook on HIGH for 15 minutes, until flavors meld. Serve with hot, fluffy mashed potatoes.
- TIP: While round steak is traditionally used for this dish, an equally successful version can be made with "simmering steak." This is cut from the blade or cross rib and is available at many supermarkets. Serves 6.
- 175 Essential Slow Cooker Classics.
SAVORY CROCK-POT STEAK
After reading several recipes for traditional Swiss Steak, I made up this version from things I had on hand. DH really liked it and said it was "a keeper".
Provided by GrammaMikki
Categories Steak
Time 7h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Mix flour with seasoning salt to your taste, then dredge steaks in flour and pound with meat hammer or edge of plate to incorporate flour into steaks.
- 2. Heat olive oil in heavy skillet and brown the steaks to seal in juices.
- 3. Place sliced onion in bottom of 5-6 qt slow cooker.
- 4. Place browned steaks over the onions.
- 5. Mix together remaining ingredients, EXCEPT potato starch flour, and pour the mixture over the meat.
- 6. Cook on low heat for 7-8 hours or until meat is fork tender.
- 7. Remove meat from slow cooker and set aside.
- 8. Mix potato starch flour with about 1/4 cup water then slowly stir into the liquids in the slow cooker until thickened. Return meat to cooker to keep warm.
- 9. I served this with with gravy poured over rice.
RANCH HOUSE CHICKEN
This recipe is so simple, my husband makes it often. The meat is wonderfully moist, and the skin is flavorful, crispy and golden. I have real success with Lo-Carb dieting, so am always looking for good recipes. Dana Carpender's cookbooks are fantastic and meals at our house includes many of her recipes.
Provided by genie533
Categories Very Low Carbs
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375.
- Arrange chicken in a roasting pan and spoon the dressing over it, smearing it a bit with the back of the spoon to cover each piece.
- Roast for 75 - 90 minutes.
- The original recipe called for one whole chicken cut into pieces. I like white meat, my husband likes dark meat, so we prepare the quantities listed above, which leaves enough for left-overs. We also use more Ranch Dressing than called for in the recipe.
- Yield: 4 servings, each with 1 gram of carbohydrates, no fiber, 44 grams of protein.
Nutrition Facts : Calories 454, Fat 31.8, SaturatedFat 8, Cholesterol 159.2, Sodium 290.9, Carbohydrate 0.7, Sugar 0.6, Protein 38.6
THE VERY BEST CROCK POT STEAK
This recipe is one I've used hundred's of times. It is a great family dish, and has endless possibilities. It makes it's own gravy and you can add any spices you like, but it WILL be a hit just the way it is.
Provided by Shirl J 831
Categories Steak
Time 6h20m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Cut up the steak in bite size pieces and place in crock pot.
- Add the soup and the water.
- Cook on low approx 6-8 hours.
- Serve with Rice.
Nutrition Facts : Calories 31.6, Fat 2.2, SaturatedFat 0.5, Sodium 240.5, Carbohydrate 2.5, Sugar 0.5, Protein 0.6
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