COUNTRY FRIED STEAKS WITH SWEET ONION GRAVY
A simple recipe, but dressed up with a different, more flavorful, topping.
Provided by TerryWilson
Categories Meat and Poultry Recipes Beef Steaks
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
- Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
- Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.
Nutrition Facts : Calories 456 calories, Carbohydrate 44 g, Cholesterol 48.1 mg, Fat 20.7 g, Fiber 3.3 g, Protein 22.7 g, SaturatedFat 7.7 g, Sodium 398.1 mg, Sugar 9.6 g
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
CUBE STEAK WITH ONION GRAVY
Make and share this Cube Steak With Onion Gravy recipe from Food.com.
Provided by Petdrwife
Categories Meat
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a skillet.
- Mix flour, salt and pepper.
- Dredge cube steaks in flour mixture; fry steaks until cooked but do not overcook or will become stringy.
- Remove steaks from pan and drain on towels; cover to keep warm.
- Drain off all of fat except for 2 tablespoons.
- Saute onion in skillet till tender;scrape up little bits of meat from pan.
- Add flour and cook with onion till slightly brown.
- Whisk in beef broth and cook till thick and bubbly. If not thick enough mix up a little flour/water and whisk into gravy.
- Cut cube steaks into 1" strips and return to pan with gravy; heat through and serve.
CHICKEN FRIED STEAK WITH COUNTRY GRAVY
Breakfast or dinner, depending on your choice of sides. Just like you get from a diner, but better!
Provided by Rhonda Sine
Categories Steaks and Chops
Time 35m
Number Of Ingredients 15
Steps:
- 1. For the steaks: Bring steaks to room temperature. Heat oil in frying pan over medium low heat. Season steaks with salt & pepper on both sides. Put flour in one pie plate close to skillet. Season flour with salt & pepper, onion powder, garlic powder and paprika, and mix well. In other pie plate mix eggs, milk and season with salt & pepper. Dredge steak first in flour mixture, then into egg mixture, then back into flour mixture again, making sure to evenly coat each time. Gently lay steak in frying pan and fry until dark golden brown on bottom, then flip using tongs so as not to dislodge breading. This should take about 7 minutes per side, depending on size of steak. Drain on paper towels and serve immediately.
- 2. For the gravy: In a clean skillet or sauce pan, on medium low heat, melt butter. Add flour and mix well with a fork or a whisk. It should be the consistency of wet sand. Cook for a couple of minutes til it looks kind of frothy. Do not let it brown as this is a white gravy. (It doesn't hurt it if you do, but it won't look as pretty.) Slowly, a little at a time while constantly whisking, add in your milk. Add milk and continue whisking until gravy is smooth and thickens to desired consistency. Season with salt and HEAVY pepper. Serve over steak and mashed potatoes.
COUNTRY FRIED STEAK
Steps:
- Remove the steaks form the warm oven, top them with the gravy, and serve alongside your favorite sides.
Nutrition Facts : Calories 872 kcal, Carbohydrate 55 g, Cholesterol 208 mg, Fiber 3 g, Protein 41 g, SaturatedFat 13 g, Sodium 1696 mg, Sugar 5 g, Fat 54 g, ServingSize 4 steaks (4 servings), UnsaturatedFat 0 g
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 CUBE STEAK AND GRAVY
Make and share this Country-Fried Cube Steak and Gravy recipe from Food.com.
Provided by saracrocker
Categories < 60 Mins
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Season the meat on both sides with salt and pepper.
- Cover meat generously with flour on all sides and set aside.
- pour oil in skillet and heat over medium-high heat for about a minute, then place meat in skillet and brown on both sides until crispy and brown. 3 minutes per side.
- After browning meat place all pieces in skillet, turn heat to medium-low, put onions on top then add beef broth. Place lid on skillet and cook for 45 minutes. During the last 10 minutes mix cornstarch and water together and add in skillet to make gravy thick.
PERFECT CHICKEN FRIED STEAK WITH CLASSIC BROWN GRAVY
Make and share this Perfect Chicken Fried Steak With Classic Brown Gravy recipe from Food.com.
Provided by dogsinatub
Categories Steak
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- salt and pepper both sides of the meat. mix flour, thyme, garlic powder, onion powder and coat both sides of each steak with flour mixture. now dip each steak in egg wash on both sides. finally put back in flour mixture on both sides again. fry in 350 degree oil browned on each side. you can either pan fry with or deep fry. it's your choice. both methods turn out fantastic! fry until deep golden brown. let rest for a few moments on a paper towel.
- for the gravy -.
- brown onion in butter until caramelized. add flour and whisk for a few minutes until rawness is out of flour. now add beef stock and whisk until it starts to thicken up. simmer for 10 minutes. add cream and mix throughout and pour over chicken fried steaks and enjoy. this is an excellent recipe and i think you'll agree.
- ***if you want to have more of a traditional white pepper gravy, use whole milk instead of beef stock. still add the cream and add more pepper.
- enjoy!
COUNTRY FRIED STEAK WITH BROWN GRAVY
Make and share this Country Fried Steak With Brown Gravy recipe from Food.com.
Provided by yams1342
Categories Steak
Time 50m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut meat into 4 pieces. Pound both sides so meat is about 1/4-inch thick.
- In plastic bag, mix mustard, salt, 3 Tb. flour and 1/8 teaspoons cayenne.
- Shake meat, one piece at a time, in bag.
- In hot oil in skillet, cook pieces 2 minutes on each side. Keep warm in foil. Save drippings for gravy.
- Add mushrooms to drippings; cook 3 minutes. Stir in 1 Tb. flour to make thick.
- Add remaining ingredients. Boil for 1 minute till thick.
- Serve over meat.
Nutrition Facts : Calories 885.1, Fat 87.8, SaturatedFat 34.4, Cholesterol 112.4, Sodium 358.9, Carbohydrate 8.1, Fiber 0.7, Sugar 1, Protein 11.9
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 WITH MUSHROOM GRAVY
Make and share this Country-Fried Steak With Mushroom Gravy recipe from Food.com.
Provided by bmcnichol
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture then dredge in flour mixture. Repeat procedure with remaining steaks.
- Heat oil in a large nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm.
- Add mushrooms to pan and sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Spoon over steaks.
- Serve with mashed potatoes.
Nutrition Facts : Calories 97, Fat 2.6, SaturatedFat 0.3, Cholesterol 0.2, Sodium 470.6, Carbohydrate 13.8, Fiber 0.9, Sugar 1.4, Protein 4.9
CUBED STEAK WITH ONION GRAVY
Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Cubed steaks are coated in flour and pan-fried. This country-style steak is covered in a super flavorful onion gravy that gets lots of onion flavor from a large sliced onion and a packet of dry onion soup mix.
Provided by Christin Mahrlig
Categories Main Dish
Time 25m
Number Of Ingredients 8
Steps:
- Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.
- Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary). Cook 5 minutes per side. Remove steak from skillet and set aside.
- If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.
- Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
- Bring to a simmer and cook until onions are soft.
- Return steak to pan to warm. Serve with mashed potatoes.
COUNTRY FRIED STEAK W/BROWN ONION GRAVY
I like country fried steak at home or at a restaurant. I like the white gravy or brown gravy. I like it with onion or without onion.
Provided by Bobby (*_*)
Categories Steaks and Chops
Time 1h
Number Of Ingredients 10
Steps:
- 1. Take two bowls, one for the flour, salt, pepper and onion powder, mix well. The other for egg and buttermilk.
- 2. Add oil to large skillet on medium-high heat. Once oil starts to ripples, take steak, dredge through buttermilk then flour, add to skillet, repeat other pieces of meat. (Save the flour for gravy.) Turn heat to medium and cook for 6-8 minutes or until meat turns brown. Turn over and cook 6-8 minutes or until meat is brown, take out of skillet.
- 3. Turn heat to high and add onion to skillet and saute for 1 minute. Add saved flour and stir until flour is medium brown, add water, stir until gravy is thick.
- 4. Take off heat, and pour into bowl. Serve over steaks.
COUNTRY FRIED STEAK WITH GRAVY
Provided by Virginia Willis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk 1/2 cup of the milk and the eggs together in a bowl and set aside. Combine the flour, garlic powder, paprika and some salt and pepper in another bowl and set aside.
- Heat the oil in a cast-iron skillet over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Dip a cutlet into the egg wash, then in the seasoned flour. Return to the egg wash for a quick dip, then immediately add to the heated oil in the skillet. (Be careful, the oil will pop and sizzle.) Repeat without crowding the skillet. Cook until brown, 3 to 5 minutes. Turn and cook an additional 3 minutes. Remove to a plate lined with paper towels and keep warm. Repeat with the remaining ingredients, moderating the heat to maintain medium-high heat.
- Pour off all but 2 to 3 tablespoons of the cooking oil with the "drippings," the browned bits in the bottom of the skillet. On low heat, add 3 tablespoons of the leftover seasoned flour mixture to the oil and whisk to make a roux. Cook until golden, about 1 minute. Gradually add the remaining 1 1/2 cups milk to the flour mixture while whisking together. Let cook until thickened, about 10 minutes. Taste and adjust for seasoning with salt and pepper.
- Serve the cutlets with mashed potatoes and the gravy.
COUNTRY-FRIED STEAK WITH GRAVY
Steps:
- -Generously season meat on both sides with salt and pepper.
- -Place flour in a resealable plastic bag and add meat, a few pieces at a time, shaking to coat all sides. Place floured meat on a piece of waxed paper next to cooktop, reserving 1/4 cup flour.
- -Pour 4 tablespoons oil into a heavy, flat-bottomed 12-inch skillet with a tight-fitting lid. Heat oil over medium-high heat on stovetop for about 1 minute, and then add steak pieces. Brown meat for approximately 3 minutes per side, or until crispy and dark brown. (You may have to brown meat in batches.) Set aside.
- -Add remaining 2 tablespoons oil and reserved flour to skillet. Cook and stir until smooth. Add 1 can broth and stir.
- -Return meat to skillet and reduce heat to low. Place onions on top of meat. Pour remaining 1 can broth over meat and onions. Place lid on skillet, and simmer over very low heat for approximately 45 minutes, or until meat is tender and gravy has thickened.
- -Serve over white rice.
- WHITE RICE:
- -In a 2-quart pot with a tight-fitting lid, combine water, salt, and butter. Bring to a rolling boil over medium-high heat on stovetop. Add rice, stirring well.
- -Cover and reduce heat to the lowest possible setting. Cook for 18 minutes, or until water is absorbed and rice is tender.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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Reviews 1Category DinnerCuisine Southern United StatesTotal Time 30 mins
- In a large skillet add enough cooking oil for frying - about 1/4 inch or so and turn on the burner to medium heat.
- In another bowl add 1 and 1/2 cups of all purpose flour, salt, pepper, onion powder and paprika. Use the tines of a fork to press out any lumps and combine the flour and seasonings together.
- Once your cooking oil is heated and ready, you can test by adding a pinch of the flour mixture and if it is sizzling the oil is ready, take each piece of cubed steak and add to the flour mixture and coat. Then add to the milk/egg mixture and coat, then back to the flour mixture and coat again. Shake off excess flour and add to the skillet for cooking. Continue with all the pieces and discard the milk mixture. You will want to keep the flour mixture to make the gravy.
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- 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.
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- In a bowl, combine cube steaks and the buttermilk. Marinate in the refrigerator for about 2 to 4 hours. Drain well, reserving 1/4 cup of the buttermilk. Pat the cube steaks dry and season with salt and pepper to taste.
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