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 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
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
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
AWESOME COUNTRY FRIED STEAK & EGGS
Okay, here comes the breakfast of champions. I love country-fried steak, and when you combine it with two eggs... over easy (it has to be over easy), and some hash browns, toast or better yet, some nice skillet-baked buttermilk biscuits... Well, I'm in heaven. I don't have this type of breakfast everyday. As a matter of...
Provided by Andy Anderson !
Categories Meat Breakfast
Time 40m
Number Of Ingredients 18
Steps:
- 1. Disclaimer: I just want to say, up front, that this recipe probably has enough calories, and fats to service a platoon of soldiers. I think I could have this as a breakfast every day... But I don't.
- 2. THE COATING
- 3. Mix together all the dry ingredients in a bowl.
- 4. Using your hands, or a pastry blender, cut the shortening, or the oil, or softened butter into the dry ingredients, until the mixture resembles a coarse meal.
- 5. Reserve for later use.
- 6. Chef's Note: If you make more of this than you need, simply place it in the refrigerator in a tightly sealed container. It should last for several months.
- 7. THE COUNTRY-FRIED STEAKS
- 8. Chef's Note: When you tenderize a steak, you are essentially pounding it with a dimpled mallet, which is an excellent way to take out your frustrations. But something else besides tenderizing is happening. You're pounding what's on the surface of the steak into the interior of the steak. If there are any nasty bacteria on the outside, they are now on the inside. Two things: First, make sure that you're working with fresh steaks, and second, make sure you cook them thoroughly, minimum internal temperature should be 160f (71c). No rare or medium rare when it comes to tenderized steaks, or any ground meat products.
- 9. Add the flour, salt, and pepper to a shallow pan and thoroughly combine.
- 10. Whisk the egg and water together, and add to a second shallow pan.
- 11. In a third pan add the coating mix, which you previously made.
- 12. Start with the flour, and coat the steaks.
- 13. Next dip into the egg mixture.
- 14. Finally, coat the steaks generously with the coating mix.
- 15. Allow the steaks to rest on a parchment-lined baking sheet for 20 minutes.
- 16. Chef's Note: The resting period will help to set the crust.
- 17. Chef's Tip: While the steaks are resting, you might want to drop down a bit in the recipe, and make the milk gravy. Then, keep it warm on a side burner, and cook the steaks. And speaking of steaks, let's get to it... I'm hungry.
- 18. Add the oil into a large frying pan (I prefer cast iron), over medium-high heat.
- 19. When it begins to shimmer, add the two steaks, and fry 4 to 5 minutes per side, or until they are nice and golden brown.
- 20. Remove the steaks from the pan, and drain on paper towels.
- 21. THE MILK GRAVY
- 22. Remove all but three tablespoons of the oil from the pan that you used to cook the steaks, and place over a burner at medium heat.
- 23. Add the flour to the pan, and mix until it absorbs all the oil (you're making a roux).
- 24. Add the salt and black pepper, and combine.
- 25. Add the milk to the roux, and whisk until thoroughly combined, and thickens.
- 26. Chef's Tip: To prevent lumps in the gravy, after adding the flour to the oil, slowly add the milk a little at a time and mix with the whisk, and then add more milk and whisk until all the milk has been added, and you have the desired consistency. Check for proper seasoning, and you've got it.
- 27. Serving Suggestion: Fry up two nice over-easy eggs, lay the steak next to the eggs, with some hash browns and cover in the milk gravy... don't forget a couple of nice skillet baked buttermilk biscuits. Now that's a proper Southern breakfast... Enjoy
- 28. Keep the faith, and keep cooking.
STEAK AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 main course servings
Number Of Ingredients 5
Steps:
- Preheat the oven 350 degrees F.
- Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
- Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
- While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
- Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
STEAK AND EGGS BREAKFAST
Steak and eggs is one of my family's favorite breakfasts. It's delicious and easy to make, and it keeps us full for many hours.
Provided by Vered DeLeeuw
Categories Breakfast
Time 20m
Number Of Ingredients 7
Steps:
- Preheat your grill. Remove the steak from the fridge and season it with a pinch of kosher salt and black pepper.
- Spray the grill with oil. Grill the steak, 2 minutes per side for medium-rare, or a total of 3 minutes in a dual contact grill.
- While the steak is cooking, heat a nonstick skillet over medium heat, 3-4 minutes.
- When the steak is done cooking, transfer it to a plate, loosely cover with foil and allow to rest.
- While the steak is resting, cook the eggs. Spray the skillet with oil. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, about 5 minutes.
- Place the cooked eggs on the plate. Season them with a pinch of salt and pepper. Season the steak and the eggs with red pepper flakes, garnish with chopped parsley, and dig in!
Nutrition Facts : Calories 575 kcal, Carbohydrate 1 g, Protein 68 g, Fat 30 g, SaturatedFat 7 g, Sodium 422 mg, ServingSize 1 serving
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
MARLBORO COUNTRY CHICKEN FRIED STEAK (COUNTRY FRIED)
This is true southern cuisine, the flavors in this recipe are a little more complex than the basic chicken fried steak. Not being a real Texan I don't like mine with gravy, but it would be blasphemy not to post the gravy recipe as well. This recipe also works well for venison (first soak meat in milk to remove the gamey taste). Makes excellent sandwiches the next day (serve leftovers on texas toast). Storing this recipe on Zaar cause I couldn't find it last time I had a craving!
Provided by MommyMakes
Categories Lunch/Snacks
Time 20m
Yield 2 cups gravy, 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim steak, cut into 6 to 8 smaller pieces and pound thin.
- Combine milk, green Tabasco sauce, and salt in one bowl. Add 1 cup of flour to a second bowl. Combine remaining flour, paprika, garlic, salt and pepper in a third bowl.
- Coat steak in first bowl of plain flour. Dip floured steak into milk mixture then coat with seasoned flour mixture. Set aside until all meat has been coated.
- Heat 1 to 2 inches of oil or fat in a heavy fry pan (a cast-iron skillet is most authentic ;).
- Fry steaks approximately 2 min per side until golden brown.
- Drain on paper towels, serve with cream gravy, mashed potatoes and biscuits.
- For the Cream Gravy: (try at your own risk, it did not turn out for me but I am a gravy novice so I might have done something wrong -- ).
- Pour off all but 6 tbsp of fat from the fry pan.
- Using the leftover seasoned flour first, add 6 tbsp flour and blend well.
- Gradually stir in milk.
- Cook and stir over medium heat until thickened, season with salt and pepper.
- Serve gravy over steaks (or on the side for Yankees!).
Nutrition Facts : Calories 688.8, Fat 32.2, SaturatedFat 13.8, Cholesterol 186.7, Sodium 814.6, Carbohydrate 39.9, Fiber 1.6, Sugar 0.2, Protein 56.5
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- In another large bowl, combine the seasoning salt to taste, regular salt to taste, pepper to taste, and flour together. The bowl should be big enough to batter the steaks.
- Next, season the cube steaks to taste with salt and pepper, then coat both sides of the steaks in flour one at a time. After that, dip them into the egg wash and back into the flour. Once this has been done for all steaks, place them on a plate.
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- Black Bear Diner. 8.6. 6180 W Tropicana Ave (at S Jones Blvd), Las Vegas, NV. Andhra Restaurant · 105 tips and reviews. Paulie Bear: Chicken Fried Steak... One of the top 3 in my life!
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- Peppermill Restaurant. 8.6. 2985 Las Vegas Blvd S (at Convention Center Dr), Las Vegas, NV. Diner · 335 tips and reviews. Franke Rodriguez: Try the bone-in ham steak or the country fried steak.
- Johnny C’s Diner. 8.2. 8175 Arville St (at W Windmill Ln), Las Vegas, NV. Diner · 6 tips and reviews. Jason Schonhoff: Absolutely an awesome breakfast place.
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- The Lakes Lounge. 8.0. 2920 Lake East Dr, Las Vegas, NV. Lounge · West Sahara · 31 tips and reviews. Steph: My favorite food item here is the Chicken Fried Steak.
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