COUNTRY-FRIED STEAK WITH GREEN BEANS AND RICE
We've figured out how to whip up an indulgent Southern menu during the workweek: Just follow our four-step plan for down-home delights.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees. Cook rice according to package instructions; cover, and set aside. In a wide, shallow bowl, beat eggs; in another, combine 1 cup flour with paprika. Season eggs, flour mixture, and steaks with salt and pepper. Dredge each steak in flour, then dip in egg; allow excess to drip off, then dredge in flour again.
- In a large cast-iron or nonstick skillet, heat 1/4 cup oil over medium-high. Cook steaks in skillet until crust is golden, 3 to 4 minutes per side. Transfer to a baking sheet, and place in oven to keep warm.
- Pour off all but 1 tablespoon oil from skillet. Add remaining teaspoon flour; cook, whisking until golden, about 30 seconds. Gradually add milk while whisking; raise heat to high, and boil until thickened, 4 to 5 minutes. Season gravy with salt and pepper. Cover, and set aside.
- In a medium skillet, heat remaining teaspoon oil over medium-high. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add green beans and 1/3 cup water; cover, and cook until green beans are bright green, 1 to 2 minutes. Uncover; continue to cook until green beans are crisp-tender and onion begins to brown, 3 to 4 minutes more. Reheat gravy, thinning with milk if necessary. Serve steak with green beans, rice, and gravy.
SEARED STEAK AND GREEN BEANS WITH HERBED BUTTER
Steps:
- For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
- Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
- For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
- Season both sides of the steak well with the chopped rosemary and some salt and pepper.
- Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
- For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
- When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.
HEARTY BEANS AND RICE
Filling, fast-fixing and fabulous flavor make this hefty dish sure to become a family favorite. -Barbara Musgrove, Fort Atkinson, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Stir in the beans, tomatoes, corn, water and salt. Bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand, covered, for 5 minutes.
Nutrition Facts : Calories 376 calories, Fat 9g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 647mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
COUNTRY-FRIED STEAKS
This down-home recipe reminds me of my mother, who was raised in the South. It calls for cube steak instead of round steak, so there's no need to pound the meat. I just dip and coat the beef, then cook it in my cast-iron skillet. -Bonnie Malloy, Norwood, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. , In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks. , Meanwhile, for gravy, melt butter in a small saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks.
Nutrition Facts : Calories 370 calories, Fat 17g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
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