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 CAULIFLOWER STEAKS AND GRAVY RECIPE BY TASTY
Here's what you need: cauliflower, salt, unsalted butter, medium shallot, garlic, cremini mushroom, fresh sage, fresh thyme, all-purpose flour, whole milk, freshly ground black pepper, cornstarch, garlic powder, onion powder, paprika, large eggs, canola oil, fresh parsley
Provided by Alix Traeger
Categories Dinner
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 "steaks."
- Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
- Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
- Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
- Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
- In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
- In a separate shallow dish, whisk to combine the eggs with the remaining milk.
- Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
- Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
- Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
- Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
- Enjoy!
Nutrition Facts : Calories 789 calories, Carbohydrate 101 grams, Fat 33 grams, Fiber 11 grams, Protein 26 grams, Sugar 16 grams
COUNTRY FRIED STEAK & GRAVY - PAULA DEEN
Biscuit recipe posted separately. The ingredients(for the steak & gravy) lists 4 cups of hot water, but I've read the entire thing several times and can find no use for the hot water. Sent enquiry to Foodnetwork for an answer. Recipe courtesy Paula Deen See this recipe on air Monday May. 01 at 4:00 PM ET/PT. Episode#: PA0709
Provided by Nana Lee
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- HOUSE SEASONING:.
- Mix ingredients together and store in an airtight container for up to 6 months.
- STEAK:.
- Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
- Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
- Heat 1/2 cup oil in a heavy skillet over medium-high heat.
- Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
- Remove each steak to a paper towel-lined plate to drain.
- Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
- Drain all but 4 TBS drippings, and scrapings.
- GRAVY:.
- Add 4 tablespoons flour to the pan drippings, scraping the bottom with a wooden spoon.
- Stir in the pepper and the salt.
- Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
- Slowly add the whole milk, stirring constantly with whisk.
- Return the steaks to the skillet and bring to a boil over medium-high heat.
- Reduce the heat to low, and place the onions on top of the steaks.
- Cover the pan, and let simmer for 30 minutes.
- NOTE:.
- See Paula Deen's biscuits to serve with this.
Nutrition Facts : Calories 779.4, Fat 46.2, SaturatedFat 10.2, Cholesterol 29.3, Sodium 29117.7, Carbohydrate 73.5, Fiber 4.6, Sugar 19.8, Protein 20
COUNTRY FRIED STEAK WITH CREAM GRAVY
A favorite with our family for years. I serve this with rice. Use milk to thin the gravy if necessary. Hope you enjoy!
Provided by Bev I Am
Categories Meat
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt.
- Dredge steak in 1/2 cup flour and dip into 1/2 cup milk.
- Return to flour and dredge again.
- Brown steaks in hot oil in large, heavy skillet.
- Remove from skillet and drain on paper towels: set aside.
- Pour off pan drippings, reserving 3 tbs.
- Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
- Add 2 cups milk; cook stirring constantly.
- Stir in 1/2 tsp salt and 1/4 tsp pepper.
- Add steak to gravy; cover and reduce heat and simmer for 25 minutes.
- Remove cover and cook an additional 5 minutes.
- Serves 8.
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