COUNTRY FRIED STEAK
Provided by Food Network
Categories main-dish
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.
COUNTRY FRIED STEAK WITH WHITE GRAVY
Steps:
- Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
- Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
- Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
- Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
- Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
- Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
- Serve the steaks with the hot gravy and cheesy grits, if desired.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
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
Make and share this Country Fried Steak recipe from Food.com.
Provided by Karl E. Moser
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim visible fat from meat and cut into 4 equal serving pieces.
- Mix flour, salt, and pepper in a shallow, wide bowl and dredge each piece of meat in it, coating well on both sides.
- Heat grease or oil until hot but not smoking in a heavy, wide skillet with a lid.
- Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes.
- Take steak from the pan and drain.
- Leave about 2 Tbsp of drippings and all the browned flecks of crust in the pan.
- Turn the heat a bit lower, sprinkle Wondra flour int o the drippings and stir to keep from lumping while it browns.
- Slowly add half and half, stirring.
- Let it cook until thick, about 3 to 5 minutes.
- Taste and add seasoning, if needed.
- Return the steaks to the gravy and cook an additional 5 mins or so.
- Serve on plate, Mashed potatoes, maybe some green beans with country ham.
Nutrition Facts : Calories 681.3, Fat 49.7, SaturatedFat 24.7, Cholesterol 199.1, Sodium 225.8, Carbohydrate 17.1, Fiber 0.4, Sugar 0.2, Protein 39.8
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
More about "country fried steak video food"
HOW TO MAKE COUNTRY FRIED STEAK AND GRAVY • TASTY
From youtube.com
Author TastyViews 1.4M
COUNTRY FRIED STEAK FROM ANDY COOKS. - YOUTUBE
From youtube.com
Author Andy CooksViews 132.4K
COUNTRY FRIED STEAK + VIDEO | KEVIN IS COOKING
From keviniscooking.com
COUNTRY KITCHEN - MORENO VALLEY - YELP
From yelp.com
PIONEER WOMAN COUNTRY FRIED STEAK - FOOD FANATIC
From foodfanatic.com
TYSON COUNTRY FRIED STEAK PATTIES - LOVESTEAKCLUB.COM
From lovesteakclub.com
DELICIOUS COUNTRY FRIED STEAK SERVED WITH POTATO HASH #SHORTS
From youtube.com
COUNTRY FRIED STEAK RECIPES - TAYANGGGE.BTARENA.COM
From tayanggge.btarena.com
SONIC COUNTRY FRIED STEAK SANDWICH - LOVESTEAKCLUB.COM
From lovesteakclub.com
WHAT MEAT IS COUNTRY FRIED STEAK MADE OF? - BRADY'S LANDING
From theurbanbaker.com
COUNTRY FRIED STEAK - THE RIGHT WAY! | MADE IT. ATE IT. LOVED IT
From madeitateitlovedit.com
COUNTRY FRIED STEAK STOCK VIDEOS AND ROYALTY-FREE FOOTAGE - ISTOCK
From istockphoto.com
WHAT GOES WITH COUNTRY FRIED STEAK? - BRADY'S LANDING
From theurbanbaker.com
COUNTRY FRIED STEAK BISCUIT: NUTRITION FACTS AND CALORIES | HARDEE'S
From healthyfastfood.org
HOW TO MAKE CRISPY, BREADED COUNTRY FRIED STEAK - STEAK …
From steakschool.com
WHAT MEAT IS COUNTRY FRIED STEAK MADE OF? - I'M COOKING
From solefoodkitchen.com
COUNTRY FRIED STEAK VIDEOS STOCK VIDEOS AND FOOTAGE
From istockphoto.com
COUNTRY FRIED STEAK | ICEMUNMUN ON PATREON
From patreon.com
HOMEMADE COUNTRY FRIED STEAK RECIPE - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love