Time 35m Yield 3 steaks, 3 serving(s) Number Of Ingredients 11 Steps:
In a shallow dish beat together egg and 1/2 cup milk, set aside. In another shallow dish or on a plate mix together 3/4 cup of flour,seasoned salt,pepper,and garlic powder. Shape ground beef into three equal sized oval “steaks” and flatten into 1/4 inch thickness. Add each “steak” one at a time to egg mixture, coating both sides well. Then add each “steak” to seasoned flour,making sure to cover each side well. Heat oil over medium heat in skillet large enough to hold all the “steaks”. Add “steaks” to hot but not smoking oil, cook until both sides are golden brown. Remove “steaks” and keep warm. To make gravy, drain all but 3 Tablespoons oil, add flour and stir into oil until a paste like texture is reached. Cook this mixture (roux) for about 5 minutes on medium heat to eliminate the raw flower taste, then warm the milk before adding to roux. Stir in milk a little at a time until desired thickness is reached, if you want it a little thinner add a bit of water. At this point,taste and add more seasoning if desired. Pour gravy over “steaks” and mashed potatoes.
Time 22m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Mix flour, salt, and pepper. Put buttermilk in shallow bowl. Put crumbs in another bowl. Coat steaks with flour, then buttermilk, and then crumbs. Cook in hot oil for 5-6 minutes a side. Remove and keep warm. To skillet add soup and milk; bring to a boil, stirring. Serve steaks with the gravy.
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.
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).
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.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
In shallow dish, place 1/2 cup Bisquick mix. Into small bowl, pour buttermilk. In another shallow dish, place bread crumbs. Coat beef steaks with Bisquick mix. Dip each coated steak into buttermilk, then coat with bread crumbs. In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet; cover with foil to keep warm. In same skillet, cook onions over medium heat 5 to 7 minutes, stirring occasionally, until tender. In tightly covered container, shake 3 tablespoons Bisquick mix and the half-and-half until blended. Pour into onions in skillet. Cook over low heat 2 to 3 minutes, stirring occasionally, until gravy is thickened. Pour gravy over steaks; sprinkle with parsley.
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!
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
Time 10m Yield 2-4 serving(s) Number Of Ingredients 4 Steps:
DO NOT DEFROST THE STEAKS, they must be frozen when cooked, otherwise they become a bit tough. Melt the shortening. Lower heat to medium or medium high. Dip FROZEN steaks in the Italian dressing, next into the crumbs until meat is completely covered. Pan fry meat in hot shortening over medium-high heat, long enough to brown both sides, no more than 2 minutes per side, and if the steak is very thin, that would be too long!
Time 2h35m Yield 4 Number Of Ingredients 7 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 13 Steps:
sprinkle salt and pepper evenly over steaks. Set aside. combinecracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. POUR oil into a 12-inch skillet;heat to 360 degrees. Do not use a nonstick skillet. I like to use a cast iron skillet for this. Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.
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.
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.
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).
More about “country fried steaks recipes”
Time 25m Yield 2 Number Of Ingredients 9 Steps:
Pour flour into a mixing bowl and season generously with seasoning salt, salt, and pepper. Whisk eggs and milk together in a separate bowl. Place steaks on a cutting board between two layers of plastic wrap; beat with a meat tenderizer on both sides for 3 to 5 minutes. Discard plastic wrap and sprinkle seasoning salt on top of steaks. Dip steaks in flour mixture until coated on both sides. Dip into egg mixture, then back into flour mixture a second time; steaks should be completely covered in flour on both sides. Sprinkle again with seasoning salt. Fill a large skillet halfway with vegetable oil and heat to medium-high. Allow oil to heat to 375 degrees F (190 degrees C). Fry steaks in the hot oil for 3 minutes per side. Remove to a paper towel-lined plate to drain. While steaks are frying, stir water into gravy mix in 2-quart microwavable bowl. Microwave on high until thickened, stirring every minute, 4 to 6 minutes total. Serve hot steaks with gravy.
