Fried Round Steak Food

BAKED SOUTHERN FRIED ROUND STEAK

Steps:

• Cut steak in serving size pieces.
• In shallow bowl mix flour.
• salt and pepper.
• In another bowl,place beaten eggs and milk.
• Heat oil in 10 inch skillet.
• Put steak in flour, then eggs, then flour again.
• Fry on med till browned.
• Place in baking pan.
• Put onions over steak.
• Pour broth on onions.
• Cover and bake at 350* for 60 minutes.
• Uncover, stir, and bake 30 minutes more.

FRIED ROUND STEAK

Steps:

• Heat oil in a large skillet over medium heat.
• Mix together flour, seasoned salt, and pepper.
• Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
• Add butter to pan right before frying.
• When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
• Remove to a paper towel-lined plate. Serve immediately.
• YUM.

COUNTRY FRIED ROUND STEAK

Steps:

• Mix flour, salt, garlic, pepper and onion powder together to make seasoned flour mixture.
• Tenderize steaks by running through a meat tenderizer or beating with a hand meat tenderizer. Soak in buttermilk briefly and then dip in seasoned flour mixture.
• Heat butter in saute pan on medium high heat. Place breaded steaks in pan and cook until golden brown and tender. Approximately 10 minutes per side.
• Serve with Country Gravy.
• Brown garlic in the bacon grease. Stir in flour until smooth. Let roux (grease and flour) cook lightly for a couple of minutes stirring frequently. Add cream and water stirring constantly. Simmer until gravy thickens and is hot. Season with salt and pepper, to taste.

COUNTRY STYLE STEAK

Steps:

• Preheat the oven to 300 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
• Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

ROUND STEAK & ONIONS

Steps:

• Cut steak into four pieces.
• On a plate, mix salt, pepper, marjoram, and flour.
• Dredge steaks in flour.
• Pound mixture into steaks till steaks are about double in diameter and about 1/4" thick.
• In a heavy skillet, heat butter over medium heat. Add onions; saute 10 minutes or till golden brown.
• Lift out onions, set aside.
• Add steak to hot skillet.
• Brown over med-high heat.
• Add broth and onions.
• Cover and simmer over very low heat 1 hour or till tender.
• Remove steaks to warm platter.
• Stir sour cream into pan drippings.
• Whisk till smooth-- do not boil!
• Pour over steaks and serve.

LITE BRAISED ROUND STEAK

Steps:

• In a medium bowl, combine mustard powder, cornstarch, salt, pepper and Carne Asada.
• Slice steaks into strips, this is easiest if the meat is still partially frozen. Add meat strips to mustard powder mixture. Stir to completely coat.
• Veggie spray generously, a non stick frypan. Over high heat, add coated meat, the meat should sizzle when added. Brown meat on all sides, about 4 or 5 minutes; reduce heat to medium and add onions, mushrooms, carrot and celery. Cook stirring occasionally until onion and mushrooms are soft, about 5 minutes. Add stewed tomatoes, stir to mix, bring to boil, reduce heat to simmer.
• Cover and simmer for one hour or until meat is fork tender. If the mixture becomes dry add water as required.
• Serve over rice or mashed potatoes.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.