Steak With Country Sauce Recipes

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.

Steps:

• In a glass or ceramic bowl, combine the onion, green pepper, tomato, black pepper, 1 teaspoon of the parsley, the salt, vinegar and olive oil. Cover, and refrigerate for 12 hours. Add remaining parsley, and place in a serving bowl.
• Coat the steaks on all sides with softened butter. Sprinkle with kosher salt, as desired. Grill to taste. Serve with sauce.

Steps:

• Sprinkle steak with seasonings.
• Place in a shallow pan or double plastic bag, set aside.
• In large skillet, fry bacon until crisp; remove and chop up into small pieces.
• Do not drain grease; add onion; saute until golden.
• Add remaining ingredients and bacon.
• Stir and simmer until jelly melts and mixture is smooth; stir occasionally.
• Pour half of sauce over steak, toss; cover or seal. store extra sauce in a sealed container in fridge until needed.
• Let steak marinate for at least 1 hour.
• Drain and discard extra sauce from marinating steak; grill as desired brushing occasionally with remaining sauce.
• Heat any leftover sauce and serve with sliced steak.

Steps:

• Preheat the oven to 300 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
• Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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.

Steps:

• Heat the oil in a large skillet over medium-high heat. Coat cube steak pieces with flour, and shake off the excess. Fry steak pieces in the hot oil just until browned on each side and there are some juices in the pan. Remove with a slotted spoon and set aside.
• Stir together the onion soup mix and 1 tablespoon of flour; sprinkle into the skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in the water to make a gravy. Return the cube steak to the pan, and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.