Baked Southern Fried Round Steak Food

FRIED ROUND STEAK

Steps:

• Heat oil in a large skillet over medium heat.
• Mix together flour, seasoned salt, and pepper.
• Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
• Add butter to pan right before frying.
• When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
• Remove to a paper towel-lined plate. Serve immediately.
• YUM.

SOUTHERN CHICKEN FRIED STEAK

Steps:

• In a shallow bowl, combine flour, herb seasoning, salt and pepper. In another bowl, place the beaten eggs. Coat each veal cutlet with the flour mixture, then dip into egg, then back into the flour mixture.
• Heat oil in a large heavy skillet over medium-high heat. Place veal cutlets into hot oil, and cook until browned, about 10 minutes on each side.

OVEN CHICKEN FRIED STEAK

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet. Place the round steaks between two sheets of waxed paper and pound to 1/8-inch thick using a meat mallet or rolling pin. Set aside. In a shallow dish, combine the flour, seasoned salt, and bread crumbs. Mix well. In another shallow dish, whisk together the egg whites and milk. Dip each piece of steak in the bread crumbs, coating well and pressing the crumbs on so they adhere. Then dip the meat in the egg mixture, coating completely and letting any excess liquid drip off. Then, again, dip the meat into the crumbs and coat well. Place the coated steaks on the baking sheet. Spritz with non-stick cooking spray or olive oil. Place the baking sheet in the oven and bake at 400 degrees F for 10 minutes. Turn the steaks over and spray again with cooking spray. Bake for 10-12 more minutes, or until the coating is crisp and lightly browned. While the chicken fried steak is in the oven, place the gravy in a microwave safe dish and microwave for 2 minutes, or until heated. To serve, place one steak on each plate and top with about 1/4 cup of gravy. Serve hot.

CHICKEN FRIED STEAK

Steps:

• Preheat oven to 250 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
• Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
• Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.

ROUND STEAK AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat.
• Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm.
• Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat.
• Pour gravy over beef in the baking pan. Cover with aluminum foil.
• Bake in the preheated oven until tender, about 2 hours.

SOUTHERN-FRIED BAKED STEAK

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.

COUNTRY FRIED ROUND STEAK

Steps:

• Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture.
• Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Soak in buttermilk briefly and then dip in seasoned flour mixture.
• Heat butter in saute pan on medium high heat. Place breaded steaks in pan and cook until golden brown and tender. Approximately 10 minutes per side.
• Serve with Country Gravy.
• Brown garlic in the bacon grease. Stir in flour until smooth. Let roux (grease and flour) cook lightly for a couple of minutes stirring frequently. Add cream and water stirring constantly. Simmer until gravy thickens and is hot. Season with salt and pepper, to taste.

BAKED SOUTHERN FRIED ROUND STEAK

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.

CHICKEN-FRIED STEAK STRIPS

Steps:

• In a shallow bowl, combine egg and milk. In another shallow bowl, combine flour and seasonings. Dip beef in egg mixture, then in flour mixture. Dip again in egg mixture and coat with flour mixture. Let stand for 5 minutes., In a skillet, heat 1/4 in. of oil over medium heat. Place a few pieces of meat in the skillet at a time. Fry until golden brown, about 4 minutes. Drain on paper towels.

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.

THE ULTIMATE TEXAS CHICKEN FRIED STEAK RECIPE

Steps:

• Begin with the round steak. Place the round steak inside the butcher paper it comes in, or use parchment or wax paper to cover the individual steaks on both sides while pounding flat. Pound out your steaks with a tenderizing mallet to thin 1/4-inch slices. They will get bigger and wider as you go. I alternate between the spiky side and the flat side of the mallet as I go.
• Combine the flour, seasoning salt, freshly cracked black pepper, and cornstarch in a bowl and whisk it well, then place it on a large platter.
• In a glass dish (big enough to dunk a whole steak) combine the three eggs and milk and whisk into a thin mixture to make an egg wash.
• Dip each steak into flour, shake it off, then into egg wash, shake it off, then back into the flour. Place each steak on a nice big cookie sheet. Repeat with all the steaks, then transfer into the refrigerator for a half-hour. Do not skip this step. This is giving the flour mixture time to bind and develop. Meanwhile, you can clean up, remembering to reserve 4 tablespoons of seasoned flour for the gravy.
• To cook the steaks, fill a cast-iron skillet about halfway with canola oil. Heat the oil to 350°F on medium-high heat. (You can test the oil with the back of a wooden spoon. When it bubbles around the spoon, it's hot enough. This happens at about 350°F.)
• Using tongs, place a steak in the oil. It should immediately start to bubble and cook, but not explode with activity. If it does, you will want to turn the heat down a nudge. Depending on the size of your skillet, you can cook two or more at the same time. Especially if you preheated that cast-iron skillet. You may have to monitor the heat when adding new steaks. I think a good secret is to let the majority of the first steak get nice and well fried on one side before trying to add in another one.
• Watch the edges of the steak for a golden-brown color. The edges will tell you what it looks like underneath! When you feel like the sides look golden brown, flip the steak and repeat frying on the other side, 4-5 minutes depending on the pan used.
• As each steak is done, remove it from the pan and immediately salt it on each side. Hold on a cookie sheet in a preheated oven at about 225°F. This will keep them hot while you cook the other steaks, but they are best served quickly for maximum crispiness.
• When all of the steaks are resting and toasting in the oven, pour all the grease out of the skillet except about 3-4 tablespoons and turn the heat down to low. Sprinkle in the reserved flour and whisk until a brown paste begins to form.
• Slowly whisk in one can of milk and whisk until it is thoroughly combined. Turn the heat up to medium and whisk as the gravy begins to take form and thicken, which happens when the mixture starts to simmer. Little bubbles will begin to form. Keep the heat around medium.
• I usually add another 1/2 can of milk as I decide how thin/thick I want my gravy . . . that's just a preference thing. Feel free to do what you like. Add the lemon juice, onion and garlic powder, and salt. We crack freshly ground pepper in just before serving and sprinkle on fresh thyme from our herb garden.
• Top the chicken-fried steaks with gravy and serve with your favorite sides.

SOUTHERN LIVING'S COUNTRY FRIED STEAK

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.

COUNTRY FRIED STEAK

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.