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
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.
BUTTERMILK COUNTRY FRIED STEAK
"Cooked just like I cook my Texas fried chicken, this chicken fried steak is crunchy on the outside and tender on the inside."
Provided by Paula Todora
Categories Beef
Time 55m
Number Of Ingredients 7
Steps:
- 1. Season steaks with salt and pepper to taste. Heat oil on stovetop to 350 degrees.
- 2. In one bowl mix buttermilk and egg with fork. In another bowl add flour and season with salt and pepper and cayenne, to taste.
- 3. Dip each steak into egg wash, let excess drip off. Roll both sides in flour and shake off excess.
- 4. Fry 1 or 2 pieces at a time until golden brown and cooked through, about 3 minutes on each side, depending on how big the steaks are.
- 5. Drain on paper towels.
COUNTRY FRIED STEAK AND GRAVY RECIPE BY TASTY
This hearty and indulgent country-fried steak and gravy recipe will have your family and friends asking for seconds. To ensure the steaks cook perfectly, pound them out to ¼-inch thick before dredging and frying. After frying, pour out the oil and use the same pan to make the gravy. Don't throw away the brown bits at the bottom, they are full of flavor!
Provided by Katie Aubin
Categories Dinner
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 225˚F (110˚C).
- Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
- In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
- Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
- Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
- Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
- Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
- In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
- Ladle the gravy over the steaks and serve with your favorite side dishes.
- Enjoy!
Nutrition Facts : Calories 1067 calories, Carbohydrate 35 grams, Fat 96 grams, Fiber 1 gram, Protein 21 grams, Sugar 7 grams
COUNTRY-FRIED STEAKS
It calls for cubed 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. A TOH RECIPE.
Provided by Debra Russell
Categories Steaks and Chops
Number Of Ingredients 16
Steps:
- 1. 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 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 as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks.
- 2. Meanwhile, for gravy, melt butter in a 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 bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve over steaks.
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 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
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
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
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.
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