Time 1h50m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Cut steak in serving size pieces. In shallow bowl mix flour. salt and pepper. In another bowl,place beaten eggs and milk. Heat oil in 10 inch skillet. Put steak in flour, then eggs, then flour again. Fry on med till browned. Place in baking pan. Put onions over steak. Pour broth on onions. Cover and bake at 350* for 60 minutes. Uncover, stir, and bake 30 minutes more.
Time 2h5m Yield 6 servings. Number Of Ingredients 9 Steps:
Pound steak to tenderize; cut into serving-size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back into flour. , In a large skillet, brown meat on both sides in oil. Place onion in an ungreased 13-in. x 9-in. baking dish. Place meat over onion. Pour broth over all. Cover tightly and bake at 350° for 1-1/2 hours. Uncover; bake 20 minutes longer.
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 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 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 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!
