CRISPY COUNTRY FRIED STEAK ROLL RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, spinach, beef sirloin flap, salt, pepper, garlic powder, paprika, monterey jack cheese, flour, eggs, panko bread crumbs, oil, butter, garlic, all-purpose flour, milk, salt, nutmeg, freshly ground black pepper
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, salt, and pepper. Stir until softened, 3-4 minutes.
- Add the spinach and stir until wilted down. Remove the pan from the heat.
- Season the steak on all sides with salt, pepper, garlic powder, and paprika. Lay a piece of parchment paper over the cubed steak. Using a meat mallet or rolling pin, pound the steak until ¼-inch (6-mm) in thickness.
- Remove the parchment paper. Lay the slices on Monterey Jack evenly over the cube steak. Add the sauteed spinach mixture over the cheese.
- Gently roll up the steak, making sure to keep it as tightly wrapped as possible. Place the steak log on a sheet of plastic wrap. Wrap the steak up, tightly securing each side.
- Refrigerate the steak for 1 hour.
- Place the flour, eggs, and panko in three separate shallow dishes.
- Gently unwrap the steak roll from the plastic wrap. Dip it into the flour, dusting off any excess. Dip the steak roll into the eggs, into the panko, and then back into the eggs, and back into the panko.
- Preheat oven to 325˚F (160˚C).
- Fill a pot with tall sides with one inch (2 cm) of oil and heat to 350˚F (180˚C).
- Gently place the steak roll into the oil, and fry until golden brown, about 2-3 minutes.
- Gently turn the steak over with tongs, and fry until the other side is golden brown, about 2 minutes.
- Transfer the steak roll to a baking sheet.
- Bake for 25-30 minutes.
- To a small pot on medium heat melt the butter, add garlic and the flour, mix the ingredients together until a loose paste forms and cook this mixture on low until it starts to darken just a bit, about 5 minutes.
- Add in the milk, salt, nutmeg, pepper, and whisk until smooth. Let the gravy come to a simmer, then take off the heat.
- Once the steak Rolls are finished. rest at room temperature for at least 10 minutes. Slice into four to six slices.
- Serve with mashed potatoes, green beans, carrots, corn and peppercorn gravy.
- Enjoy!
Nutrition Facts : Calories 954 calories, Carbohydrate 89 grams, Fat 42 grams, Fiber 3 grams, Protein 53 grams, Sugar 9 grams
COUNTRY FRIED STEAK AND MILK GRAVY
I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.
Provided by LIKESTOCOOK
Categories Meat and Poultry Recipes Beef Steaks
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.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 27.5 g, Cholesterol 180.8 mg, Fat 27.7 g, Fiber 1.1 g, Protein 33.4 g, SaturatedFat 10.9 g, Sodium 409.7 mg, Sugar 3.1 g
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 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-STYLE STEAK & GRAVY
A true Southern classic! This is all about pleasure and taste, no worries about fat content, etc. A repeated request when both my kids are home. Nothing fancy, just great eating. Mashed potatoes are a must with this. If my mom is here, we have to double the gravy and make biscuits, but if she isn't here, I leave the biscuits off.....just an overload for me! We usually add a side of roasted green beans or asparagus. Put your treadmill on high the next day...you will need the extra exercise....but I've found it is worth it to see the enjoyment on my kids' faces. Freshly ground black pepper, and freshly ground sea salt make all the difference. Prep time does not include marinating time (2 hours). The recipe as posted is perfect for me, and I don't add any other seasonings. However, if you feel you have to ....add some garlic powder for extra flavor. Personally I don't think it needs it....tastes like Grandma's the way it is posted, and that is perfect to me.
Provided by breezermom
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1/2 tbsp sea salt and 1/2 tbsp white vinegar with a cup of water in a bowl or pan large enough to hold your meat. Stir until salt is dissolved. Add the cubed steak, and add additional water to cover the meat. Let this rest in the refrigerator for 2 hours. This will flavor the meat and make it tender.
- Combine 1 1/2 cups flour and 1 tbsp freshly ground black pepper; stir well. Remove the meat from the marinade, draining well. Dredge the meat in the flour mixture.
- Pour oil into a heavy skillet, to a depth of 1/2 inches. Heat to 375 degrees. Add the meat and fry a few pieces at a time, 6 to 7 minutes on each side or until lightly browned. Remove from the skillet and drain well on paper towels. Keep warm.
- Drain the pan drippings until you only have 2 tbsp of oil in the skillet. Place the skillet over low heat. Add 2 tbsp flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 tsp salt and 1/2 tsp black pepper. Serve the meat with the gravy. Enjoy.
COUNTRY FRIED STEAK
Make and share this Country Fried Steak recipe from Food.com.
Provided by MizzNezz
Categories Meat
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.
Nutrition Facts : Calories 297.1, Fat 17.6, SaturatedFat 4.1, Cholesterol 10.4, Sodium 905.2, Carbohydrate 28, Fiber 0.7, Sugar 3.4, Protein 7
COUNTRY FRIED STEAK WITH BUTTERMILK GRAVY
This is real Southern comfort food. The buttermilk is an unsual ingredient in gravy but it tenderizes the steak and tastes wonderful. It took me a while before I would first try this recipe because of the buttermilk, but once I did, I was hooked. The gravy doesn't "look" good until the cheese is added but don't let this fool you. This is really a delicious dish and is one that after you have it started, can be left to cook on low with minimal attention.
Provided by TPubmgjbd
Categories Steak
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- After pounding steak, season with salt and pepper then dredge in flour.
- Place oil in a large skillet and heat on medium-high.
- Brown steak in oil.
- Add onion and cook until tender.
- Add water and buttermilk and stir.
- Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
- Stir occasionally.
- The"gravy" will look as if the buttermilk and water are separating at this point.
- Do not be concerned.
- When the cheese is added, everything blends together to make a delicious gravy.
- Just before serving, add cheese and stir to melt.
Nutrition Facts : Calories 322.4, Fat 14.8, SaturatedFat 6.5, Cholesterol 107.6, Sodium 240, Carbohydrate 4.7, Fiber 0.3, Sugar 3.1, Protein 40.7
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
COUNTRY FRIED STEAK WITH EXTRA THICK GRAVY
Make and share this Country Fried Steak With Extra Thick Gravy recipe from Food.com.
Provided by TiffanyH.
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- On stove, heat olive oil in a large cast iron skillet.
- Cook cube steak in oil, turning once, until brown (be careful not to overcook it or it will be too tough).
- Remove cube steak from skillet, leaving leftover oil in skillet for gravy.
- Add flour to hot oil and stir to brown for 3-5 minutes. It will probably clump up but that is OK, it will disentigrate in the next step.
- Reduce heat to medium low and add water, milk, salt, and pepper to skillet. Stir continuously until a smooth gravy forms.
- Put cube steak back into skillet with gravy and cover with foil.
- Cook in oven, covered, for 45 minutes or until gravy is thickened. Let cool for 5 minutes and enjoy your meal!
Nutrition Facts : Calories 841.8, Fat 65.3, SaturatedFat 11.9, Cholesterol 71.6, Sodium 714.8, Carbohydrate 30.9, Fiber 0.9, Sugar 0.1, Protein 32.5
COUNTRY-FRIED STEAK WITH GRAVY
My family enjoys this simple version of country-fried steak...you can use cubed beef steak in place of the cubed pork steak as well.
Provided by jcasto970
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1-/12 cups flour and 1/4 teaspoons of pepper in small bowl. Sprinkle one side of the meat with the basic seasoning and the other side of the meat with the seasoning salt. Dredge the meat in the flour mixture.
- Heat 1/2 cup oil in a large heavy skillet over medium-high heat.
- Add 2 or 4 of the steaks (don't overcrowd the pan) to the hot oil and fry until browned (approx. 5 minutes per side). Remove each steak to a paper-towel plate to drain. Repeat with any remaining steaks, adding up to 1/4 cup oil, as needed.
- Make the gravy by adding the 2 T. remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 t. pepper and the salt. Reduce the heat to medium, stirring frequently, until the flour is med. brown and the mixture is bubbly. Slowly add the hot water, stirring constantly.
- Return the steaks to the skillet and bring to a boil (can use medium-high heat if needed). Reduce the heat to low and place the onion on top of the steaks.
- Cover the pan and let simmer for 30 minutes.
- Special Seasoning:.
- 1/2 cup all-purpose flour.
- 1/8 cup black pepper.
- 1/8 cup garlic powder.
- (Can be stored in an airtight container for approximately 6 months).
Nutrition Facts : Calories 318.3, Fat 20.8, SaturatedFat 2.7, Sodium 440.8, Carbohydrate 29.3, Fiber 1.8, Sugar 1.2, Protein 4.1
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