CHICKEN-FRIED STEAK WITH WHITE GRAVY
Steps:
- Gather the chicken-fried steak ingredients.
- Preheat oven to 275 F. Meanwhile, enclose cube steak pieces in sheets of waxed or parchment paper. Using a meat tenderizer or rolling pin, gently pound the meat to tenderize it.
- Season cube steak with salt and pepper.
- Set up a breading station. Place the flour in large bowl and season with salt and pepper. In a medium bowl, combine the eggs with the milk, and whisk to combine; season with salt and pepper.
- Fill canola oil in a large sauté pan or cast-iron skillet, until 1/2-inch deep. Warm over medium-high heat.
- Dredge cube steak pieces into the flour while the oil is heating, then the milk and egg mixture, and back into the flour again.
- Add the breaded meat into the warmed oil in batches; do not overcrowd the pan.
- Cook cube steak until golden, about 3 to 4 minutes per side.
- Remove to a baking sheet and place in oven to keep warm. Continue with remaining steak.
- Gather the gravy ingredients.
- Warm bacon fat or canola oil in a medium sauté pan over medium-high heat. Add flour, and whisk to combine to create a roux.
- Add the milk, whisking to incorporate it with roux until gravy comes to a boil.
- Reduce heat to low, letting gravy cook and thicken to desired consistency, about 8 to 10 minutes. Season with salt and pepper.
- Remove chicken-fried steak from oven, spoon gravy over, or on the side.
Nutrition Facts : Calories 1056 kcal, Carbohydrate 63 g, Cholesterol 280 mg, Fiber 2 g, Protein 64 g, SaturatedFat 19 g, Sodium 657 mg, Sugar 13 g, Fat 60 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 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.
COUNTRY FRIED STEAK
Make and share this Country Fried Steak recipe from Food.com.
Provided by Karl E. Moser
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 681.3, Fat 49.7, SaturatedFat 24.7, Cholesterol 199.1, Sodium 225.8, Carbohydrate 17.1, Fiber 0.4, Sugar 0.2, Protein 39.8
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.
QUICK COUNTRY-FRIED STEAK
That delicious old-country taste right at home. Always a big hit. Whip up some mashed potatoes and even some peas and carrots and you've got a whole meal ready to go! Amount of left-over mixture depends on how evenly and how thoroughly you coat each steak. Tweaking and experimenting will be required to nail down a better proportion ratio so that there is less mix left over.
Provided by Chanory
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 563.6 calories, Carbohydrate 39.8 g, Cholesterol 106.8 mg, Fat 32 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 8 g, Sodium 1081.9 mg, Sugar 7.1 g
CLASSIC COUNTRY-FRIED STEAKS & GRAVY
What a classic beef dish! Country Fried or Chicken Fried, whatever you call it, it's going to be delicious. Enjoy!
Provided by BIWFD
Categories Entrée
Time 50m
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Melt butter in medium sauce pan over medium heat. Stir in flour; cook and stir 4 minutes. Stir in milk; bring to a boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Add black pepper and seasoning salt, as desired. Cook 1 to 2 minutes, whisking constantly until gravy is smooth and thick. Keep warm.
- Combine flour, salt, black pepper, paprika and cayenne pepper in shallow dish. Remove 1/2 cup seasoned flour; set aside. Beat milk and egg in separate shallow dish until blended; set aside. Combine remaining 1/2 cup seasoned flour with cracker crumbs in separate shallow dish.Season beef Cubed Steaks with salt and pepper, as desired. Dip each steak into seasoned flour, milk mixture, then into flour-cracker mixture, turning to coat both sides.
- Heat counter top fryer to 350°F per manufacturer's instructions. Fry prepared steaks 2 to 3 minutes until internal temperature reaches 165°F and golden brown on all sides; drain on paper towels. Fry in batches, if needed to avoid overcrowding the fryer. Sprinkle steaks with salt and paper immediately after removing from oil, as desired. Keep steaks warm.
Nutrition Facts : Calories 890
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
OLD FASHIONED COUNTRY FRIED STEAK
Old Fashioned Country Fried Steak is a southern comfort food classic. Cubed round steak is dredged in flour and fried to a golden brown.
Provided by Lana Stuart
Categories Main Dishes
Time 15m
Number Of Ingredients 4
Steps:
- If necessary, cut the cubed steak into serving sized pieces.
- Heat about 1/2 inch of oil over medium-high heat in a heavy cast iron skillet.
- Liberally season both sides of the cubed steak with the seasoning salt. You can use any seasoning salt that you like or just plain salt and pepper.
- Dredge the steak one piece at a time in flour.
- Carefully place the prepared steak in the hot oil. Cook for 3 to 4 minutes on one side.
- Check for adequate browning and turn to the second side to cook for an additional 2 to 3 minutes.
- Remove steak to a paper towel lined plate and keep warm until serving.
Nutrition Facts : ServingSize 1, Calories 424 kcal, Protein 47 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 163 mg, Sodium 136 mg
THE BEST CHICKEN FRIED STEAK RECIPE (COUNTRY FRIED STEAK) EVER!
Chicken Fried Steak Recipe (Country Fried Steak) - Cube steak recipes are taken to a new level with this crunchy, crispy, flavorful and tender chicken fried steak recipe. It's the best country fried steak on the web!
Provided by Jocelyn Delk Adams
Categories Main Course
Time 2h10m
Number Of Ingredients 20
Steps:
- To a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce.
- To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
- Submerge steaks to buttermilk and marinate for at least 1 hour. (2 hours preferred.)
- Dip steaks, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
- Add oil to cast iron skillet or frying pan and heat oven medium high heat. Also preheat oven to 250 degrees.
- Once oil is hot and ready, fry each steak on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven while you make the gravy.
- Add 1/4 cup of the oil from frying to a saute pan over medium.
- Add in shallots or onions and garlic and cook for 2 minutes while stirring.
- Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned).
- Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken until it coats the back of a spoon.
- Turn off heat and spoon gravy on top of steaks. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.
Nutrition Facts : Calories 678 kcal, Carbohydrate 53 g, Protein 50 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 278 mg, Sodium 1705 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
COUNTRY-FRIED STEAK
Country Fried Steak is a favorite of field editor Betty Claycomb and her husband, Harold, who live in Alverton, Pennsylvania. "This down-home main dish is simple to make and so delicious!" Betty assures.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.
Nutrition Facts : Calories 469 calories, Fat 22g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 1134mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
COUNTRY FRIED STEAK WITH MILK GRAVY
Nothing says comfort food like some good ol' country fried steak with gravy. This hearty and flavorful recipe calls for buttermilk, flour, hot sauce and beef round steaks. Serve with some biscuits and mashed potatoes and let the flavors melt in your mouth.
Provided by Paula Deen
Time 12m
Yield 12
Number Of Ingredients 12
Steps:
- Add 1 1/4 cups flour to a pie plate and season with salt, pepper and seasoned salt.
- Add buttermilk to a pie plate and season with a few dashes of hot sauce.
- Season the meat on both sides with Paula Deen House Seasoning. Dredge the steaks through the buttermilk then the flour.
- Add an inch of oil to a large heavy skillet set over medium-high heat. Add steaks to the hot oil in batches and fry until golden and brown, about 5 minutes per side. Drain on a paper towel-lined sheet tray and repeat with remaining steaks.
- Reduce the heat to medium and sprinkle 2 tablespoons flour into oil and stir with wooden spoon. Slowly pour in the milk while stirring. Stir gravy until smooth. Season with lots of black pepper. Add the steaks back to the skillet and reduce the heat to low. Cover and simmer for 20 minutes.
- Serve on buttered biscuits with sliced green onions.
COUNTRY FRIED STEAK
Steps:
- Remove the steaks form the warm oven, top them with the gravy, and serve alongside your favorite sides.
Nutrition Facts : Calories 872 kcal, Carbohydrate 55 g, Cholesterol 208 mg, Fiber 3 g, Protein 41 g, SaturatedFat 13 g, Sodium 1696 mg, Sugar 5 g, Fat 54 g, ServingSize 4 steaks (4 servings), UnsaturatedFat 0 g
COUNTRY FRIED STEAK
Your family will love this country fried steak. Its delicious! I used to make it, but over the years, my husband has taken over the job of country fried steak chef, so we often debate who's is the best. He adds a teaspoon of paprika to his flour and I can not tell a lie, His country fried steak is really something special, so I...
Provided by Amy H.
Categories Steaks and Chops
Time 30m
Number Of Ingredients 17
Steps:
- 1. Pound steak to 1/4 inch thickness; cut into serving size pieces.
- 2. Sprinkle steak with 1 tsp. salt and 1/2 tsp. pepper.
- 3. Beat together egg and buttermilk a bowl
- 4. In a separate bowl, mix flour with paprika and garlic salt. Dredge steak in flour mixture and dip in 1/2 cup milk mixture, Return to flour mixture and dredge again.
- 5. Brown steaks in hot oil in a large skillet and drain on paper towels; set aside, keeping warm.
- 6. FOR THE GRAVY
- 7. Pour off pan drippings, reserving 3 tablespoons, add another tbsp bacon grease. Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
- 8. Add 2 cups of milk; cook until thickened, stirring constantly. Stir in 1/2 tsp. salt, and 1/2 tsp. pepper.
- 9. Spoon gravy over steak and serve!
PIONEER WOMAN COUNTRY FRIED STEAK
Country fried steak with mashed potatoes and creamy gravy - the ultimate comfort food recipe from the Pioneer Woman herself.
Provided by The Editors at Food Fanatic
Categories Sandwiches
Time 1h
Number Of Ingredients 16
Steps:
- Arrange three bowls in a line. In the first, mix the milk with the eggs. In the second, mix the flour with the seasoned salt, black pepper, paprika and cayenne. Place the steak in the last bowl. At the end of the line, place a clean plate, ready for the breaded steak. Take the first steak and sprinkle both sides with kosher salt and pepper. Coat it in the flour mixture, then place in the milk/egg mixture, coating thoroughly. Finally, place it back into the flour mixture and turn it, making sure it is well coated. Place on the clean plate, then repeat with the other steaks. Heat the oil and butter over a medium heat in a large skillet. Test by dropping in a few sprinkles of flour, which will sizzle when the oil is hot enough. When the oil is ready, add 3 pieces of the steak at a time and cook until the edges start to look golden. This will take around 2 minutes each side. Place the meat on a plate lined with paper towels and keep warm whilst you cook the rest. Once all the steak is cooked, pour the grease from the pan into a heatproof bowl and return the skillet to the stove (don't clean it first). Set the heat to medium-low and return 1/4 cup of the grease back to the skillet. Once the grease is hot, sprinkle the flour for the gravy over it evenly. Whisk the flour into the grease, which will create a golden brown paste (roux). If it looks too greasy, add a little extra flour. If it seems too clumpy, add a little more grease. Once the roux is a deep, golden brown color, whisk in the milk. Add seasoned salt and black pepper to taste and cook until the gravy is thick and smooth, stirring constantly. This should take 5 to 10 minutes. If the gravy becomes too thick, add a little more milk. Serve the meat with mashed potato and top with the gravy.
Nutrition Facts : ServingSize 1 serving, Calories 987 calories, Fat 43 g, Carbohydrate 80 g, Fiber 4 g, Protein 61 g, SaturatedFat 11 g, Sodium 1266 mg, Sugar 12 g
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
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 STEAK
Country Fried Steak, also known as Chicken fried steak, is a Southern food classic but is so easy to make at home. Tenderized round steak, or cube steak, is breaded and fried to a crispy golden brown. The pan drippings are used to make a flavorful creamy milk gravy so you can smother the steaks. Serve with mashed potatoes for a decadent comfort food dinner.
Provided by Krissy Allori
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Pound the steaks: Flattening one steak at a time, place steak into a large resealable plastic bag and use a meat tenderizer mallet to pound them to a uniform 1/4 inch thickness.
- Sprinkle a little salt over both sides of each steak. Preheat oven to 200°F.
- Prep the coating: Using two flat bottomed dishes large enough to fit the tenderized steaks, whisk together the eggs and buttermilk in one dish and combine the flour with the salt and seasonings in the other.
- Coat the steaks: Press both sides of each steak into the flour mixture. Shake off excess. Dredge both sides into the egg mixture. Shake off excess. Then, set steak in the flour mixture for a second time, ensuring that the entire surface is well coated by shaking it around. Flip to coat both sides, but take care not to pull off any coating. Transfer to a clean plate or large cutting board while you finish remaining steaks.
- Heat the pan: Over medium high heat, heat pan with oil until the oil reaches a temperature of 350°F.
- Cook steak: Carefully place one prepared steak in the hot oil. Use a large metal spoon to transfer excess hot oil in the pan to the top of the steak. Fry until you see the edges of the steak turn golden brown, about 2 minutes. Use tongs to carefully turn the steak in the pan and cook for another 2 minutes (no need to spoon hot oil on top of already cooked side).
- Transfer to rack: Use tongs to lift fried steak out of pan and allow any excess oil to drip off. Transfer to a paper towel lined plate to absorb any excess grease and then a wire rack placed over baking sheet and keep warm in preheated oven until all steaks and gravy are finished and ready to serve.
- Fry remaining steaks: Follow same process to cook remaining steaks and transfer each on to the rack in the oven to keep warm until done. Adjust heat, if needed, to maintain an oil temperature of 350°F.
- Reduce amount of oil. Transfer all but 1/4 cup of the drippings to a glass or metal bowl. Do not discard in case more is needed later. Add butter to pan.
- Make the roux. Reduce heat under pan to medium low. Sprinkle the flour over the hot oil and whisk to combine. Flour should absorb all of the oil and will turn golden brown over the low heat when whisked continually. If mixture seems too greasy once mixed, add a bit more flour. If mixture is to dry, add additional reserved drippings. Cook about 5 minutes while continually whisking, until the roux is a light brown.
- Finish gravy: Combine milk and heavy cream. Slowly pour into roux, whisking the entire time. Continue to heat and whisk until gravy reaches desired consistency. If gravy doesn't thicken, slowly increase heat. Taste and season with salt and pepper.
- Serve each chicken fried steak with a side of mashed potatoes and smother everything with the warm gravy.
Nutrition Facts : Calories 896 kcal, Carbohydrate 65 g, Protein 55 g, Fat 45 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 256 mg, Sodium 2027 mg, Fiber 2 g, Sugar 10 g, UnsaturatedFat 25 g, ServingSize 1 serving
COUNTRY FRIED STEAK
I was tired of making the same old thing, so i decieded to branch out and make something new, My family loves meat and potatoes, so I made country fried steak for the first time the other night, and it was such a big hit I was told I could make this one a weekly basis, I pray these dish finds its way to your dinner table soon!...
Provided by Elizabeth Lancaster
Categories Other Main Dishes
Time 1h
Number Of Ingredients 16
Steps:
- 1. Take a Electric skillet of skillet over medium heat and add 4-6 tabs of butter/margarine,melt.
- 2. take two seperate bowls and in one bowl add, eggs and milk. and the other add all of your dry ingredients. Take beef steaks and dip into egg batter bowl and then dip into flour mixture, then dip back into egg bath, then once more into flour mixture, once you have double dipped.After this, place the meat in a clean dish while you repeat the breading process with the rest of the meat. add all the meat to the skillet to cook at the same time.
- 3. Fry the meat, three pieces at a time... in a stove top skillet and a little hint, you can cook more on a electric skillet, (tips for large families) (If little chunks of the breading fall off, don't weep. Happens to me all the time, man.)Until both sides are golden brown. Remove the cooked meat to a paper towel-lined plate, then get ready to make the gravy.
- 4. Gravy TIME!!!!! oop oop !!! I love gravy, can ya tell?? What you need to do first is melt butter over medium-low heat, then sprinkle flour over the butter then Whisk the flour into the butter...
- 5. And cook it for a couple of minutes, until it turns a deep golden brown. If the gravy looks more greasy than pasty, just sprinkle in a little more flour.Pour in a couple of cups of milk... And whisk until it's combined. Add whisk in knorr seasoning and You'll need to add plenty of salt and pepper to the gravy, tasting as you go. Don't over salt!!!! Ass one to two more cups of milk (I like extra gravy for meat and potatoes)
- 6. Don't forgot the mashed potatoes to go with that heavenly gravy!! I pray this dish finds its way to your dinner table soon! Enjoy!
More about "countryfriedsteak food"
COUNTRY-FRIED STEAK RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine SouthernCategory Main CourseServings 4Total Time 25 mins
- In the same frying pan (that you cooked the steak in) with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth.
COUNTRY FRIED STEAK RECIPE (AKA CHICKEN FRIED STEAK)
From theblackpeppercorn.com
5/5 (3)Category Main CourseCuisine AmericanTotal Time 15 mins
- Set 2 shallow bowls on the counter. In one bowl, whisk together the eggs, milk and hot sauce. In the other bowl whisk together the flour, baking powder, salt, pepper and cayenne.
- Add oil to a cast iron skillet or other frypan so that it is about 1/4-1/2 inch deep. Heat on medium high heat.
- Dredge the cube steak in the flour and shake off any excess flour. Dip in the egg wash and then dredge back into the flour mixture.
- Place cube steak in the hot oil. Let the steak fry for 3-5 minutes and gently flip, making sure the coating on the steak stays intact.
COUNTRY FRIED STEAK WITH CREAMY GRAVY - ONION RINGS & THINGS
From onionringsandthings.com
3.3/5 (22)Total Time 35 minsCategory Breakfast, Main EntreeCalories 616 per serving
- Place each steak on a flat working surface and using a meat mallet, pound until about 1/4-inch thick.
- In a bowl, combine cube steaks and the buttermilk. Marinate in the refrigerator for about 2 to 4 hours. Drain well, reserving 1/4 cup of the buttermilk. Pat the cube steaks dry and season with salt and pepper to taste.
- In a shallow plate, combine flour, corn starch, baking powder, salt, garlic powder, onion powder, paprika, pepper, and cayenne pepper.
- In a shallow baking dish, combine egg and the reserved 1/4 cup buttermilk and whisk until blended.
CUBE STEAK - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
4.3/5 (6)Calories 763 per servingCategory Beef
COUNTRY FRIED STEAK RECIPE - SOUL FOOD WEBSITE
From soulfoodandsoutherncooking.com
- Rinse round steak under running water and pat dry with paper towels or kitchen towel. Cut the steak crosswise into 4 serving pieces. Pound each piece of steak to about 1/4 inch thickness.
- In another small bowl, combine and mix together flour, salt and black pepper. Flour mixture is formed.
- Dip one piece of steak first into the egg mixture and then into the flour mixture, coating completely. Gently shake away excess flour. Repeat step for remaining pieces of round steak.
- In a medium skillet, melt the butter over medium heat. Fry steaks, being sure not to overcrowd the skillet. Cooks two steaks at a time and you'll be okay.
- To prepare gravy, pour off all but about 4 tablespoons of the drippings from the skillet. For the best gravy be sure to scrap away dried pieces of flour and meat from the bottom and sides of the skillet.
- Bring the gravy to a boil, reduce heat to low and continue to cook and stir until gravy has reached desired thickness.
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