Fried Mustard Cubed Steaks Recipes

Steps:

• In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain steaks, discarding marinade. , In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. oil to 375°. , Fry steaks, in batches, until crisp and lightly browned, 3-4 minutes on each side.

Steps:

• In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain and discard marinade.
• In a shallow bowl, combine flour, salt and pepper. Dip steaks in this mixture one at a time. In an electric skillet, heat 1/4 inch oil to 375 degrees F.
• Fry steaks, two at a time, for 3-4 minutes on each side or until crisp and lightly browned.

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.

Steps:

• Sprinkle steaks with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add steaks in single layer and cook until browned, turning once, about 3 minutes per side. Transfer to work surface; cut each steak in half.
• Melt 1 tablespoon butter in same skillet over medium-high heat. Add shallots and sage; sauté until soft, about 30 seconds. Add vermouth; boil until slightly reduced, about 30 seconds. Stir in cream and mustard. Reduce heat to medium-low; simmer until slightly thickened, about 1 minute. Season with salt and pepper. Divide steaks among plates, spoon sauce over, and serve.

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.