Crispy Country Fried Steak Roll Recipe By Tasty Food

COUNTRY FRIED STEAKS WITH SWEET ONION GRAVY

Country Fried Steaks with Sweet Onion Gravy image

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

Ingredients

1 cup all-purpose flour
2 tablespoons cornstarch
1 ¼ teaspoons onion powder
1 ¼ teaspoons garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
4 (4 ounce) beef cube steaks
2 tablespoons unsalted butter
2 tablespoons olive oil
3 very large sweet onions (such as Vidalia®), thinly sliced
2 cups beef stock
1 cup milk

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

DOWN HOME COUNTRY FRIED STEAK

Down Home Country Fried Steak image

Everybody's got their favorite recipe for country fried steak, but if you don't-MAKE THIS YOUR FAVORITE!! It makes plenty of gravy and we like to serve it with mashed potatoes and corn fritters. Be sure the gravy is seasoned to your liking and add more salt or pepper if needed. Thanks to Top Secret Recipes, this is from Shoney's Restaraunt-never been there but this has to be a big seller=)

Provided by CharityAnn

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups flour
1/2 tablespoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon seasoning salt (I like Johnny's)
2 cups water
16 ounces cube steaks
vegetable oil (for frying)
1/4 cup flour
2 cups chicken broth
2 cups whole milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

The gravy takes the longest, so start the gravy by combining the chicken broth, milk, salt and pepper in a medium sauce pan over medium heat.
As it is heating (but before boiling) be very careful and remove about a 1/2 to 1 cup of the hot liquid.
Add flour to the liquid and whisk to combine.
Pour the hot liquid/flour mixture back into the sauce pan and whisk til smooth.
Bring to a boil and cook for 10-15 minutes until thick. Stir frequently.
While the gravy is going, heat oil in a deep fryer or large frying pan to 350°F Make sure to have enough oil to cover the steaks while frying.
Sift flour, salt, pepper, garlic powder, and seasoning salt together into a large shallow bowl.
Pour water into another shallow bowl.
Dredge each steak, one at a time, first in the water, then in the flour. Repeat this one more time so that each steak has been coated twice.
When all steaks have been coated and the oil is hot, drop the steaks, one at a time, into oil. If needed, work in batches. (I usually do.).
Fry for 8-10 minutes, until golden brown. Place on wire rack with paper towels underneath to drain. (This keeps 'em crispy).
Serve the steaks hot with gravy poured over.

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