Pioneer Woman Country Fried Steak Recipes

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!

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).

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.

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.