TIBS, ETHIOPIAN STIR-FRIED BEEF OR VENISON
This dish is super easy to make, but you do need a few unusual ingredients and spices, and you need to have everything set to go before you start cooking because it comes together very fast. First, you must get yourself some Ethiopian berbere. It comes as either a spice mixture or a paste. You can buy it online or in places like Whole Foods or Cost Plus Market, or you can make it yourself. You'll also need clarified butter, although this tastes more authentic if you make your own Ethiopian spiced butter. Of the many spices listed in the ingredients, the most important is the fenugreek. It is this spice that makes the version of tibs we served at Horn of Africa different from most others.
Provided by Hank Shaw
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
- The moment the meat has browned, add it all back into the pan along with the spices, garlic and chiles. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.
Nutrition Facts : Calories 444 kcal, Carbohydrate 10 g, Protein 54 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 222 mg, Sodium 391 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
TIBS
Tibs is a popular Ethiopian dish of sautéed beef, mutton or venison, and vegetables, that's flavored with niter kibbeh and berbere.
Provided by Laurie Liagre
Categories Main Course
Time 1h20m
Number Of Ingredients 18
Steps:
- Melt the niter kibbeh in a Dutch oven over medium heat, then add the onions, ginger, cumin, pepper, garlic and berbere spice.
- Reduce heat to medium-low, and cook, stirring frequently, for about 30 minutes, or until onions are golden brown.
- Towards the end of cooking, the onions should sizzle slightly, so if necessary, increase the heat.
- Transfer half of the onions to a blender, puree them, and pour them back into the pot with the rest. Salt and mix well.
- Add the tomatoes, and cook for 2 minutes over medium / high heat, stirring frequently.
- Turn off the heat, cover and keep warm.
- Generously salt the beef on all sides.
- Heat the oil in a cast iron pan, until it's lightly smoking.
- Add the beef in a single layer, leaving some free space between each piece.
- Cook the beef pieces without moving for about 3 minutes, or until they are seared on one side.
- Turn the pieces of meat over with kitchen tongs, and cook on the other side until seared.
- Continue to cook the meat, stirring and turning the pieces occasionally until the desired sear is reached.
- Mix the beef with the reserved sauce, and finally add the lemon juice and cilantro, and mix well..
- Serve immediately with injera.
Nutrition Facts : Calories 593 kcal, Carbohydrate 19 g, Protein 51 g, Fat 33 g, SaturatedFat 19 g, Cholesterol 179 mg, Sodium 717 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
CHICKEN FRIED STEAK
Chicken fried steak is a Southern favorite. To make this classic chicken fried steak recipe, pound steak cutlets thin, then bread, fry, and serve with rich country gravy.
Provided by Elise Bauer
Categories Brunch Dinner Comfort Food
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Salt the meat: Sprinkle a little salt over the meat. Preheat the oven to 200°F. Put a wire rack over a baking sheet and place in the oven. You'll use the oven to keep the finished steaks warm and crisp while you cook the gravy.
Nutrition Facts : Calories 886 kcal, Carbohydrate 60 g, Cholesterol 231 mg, Fiber 2 g, Protein 50 g, SaturatedFat 14 g, Sodium 1072 mg, Sugar 8 g, Fat 49 g, ServingSize Serves 4, UnsaturatedFat 0 g
THE BEST CHICKEN-FRIED STEAK
A staple throughout Texas, chicken-fried steak consists of a thinly pounded beef cutlet that is battered and fried until crisp, then served with creamy country gravy. Adding cornstarch to the seasoned flour and dredging the meat twice gives our version an extra-crunchy and flavorful crust.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Liberally sprinkle the steaks with salt and pepper (see Cook's Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
- Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
- Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
- Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
- Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
- Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.
CHICKEN-FRIED RIBS
Provided by Maggie Ruggiero
Categories Fry Super Bowl Kid-Friendly Quick & Easy Back to School Dinner Beef Rib Tailgating Poker/Game Night Candy Thermometer Gourmet Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Make ribs:
- Preheat oven to 200°F.
- Heat 3/4 inch oil to 325°F in a deep 12-inch skillet over medium heat.
- Meanwhile, season ribs with 3/4 teaspoon salt and 1/2 teaspoon pepper. Put flour, eggs, and panko in 3 separate shallow bowls. Dredge ribs in flour, then coat with egg, letting excess drip off, and panko.
- Fry ribs in batches, turning once, until golden brown and cooked through, 7 to 8 minutes per batch. Transfer first batch to a paper-towel-lined baking sheet and keep warm in oven. (Return oil to 325°F between batches.)
- Make sauce while ribs fry:
- Stir together sauce ingredients. Serve ribs with sauce.
THE BEST CHICKEN FRIED STEAK
I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.
Provided by norah
Categories Meat and Poultry Recipes Beef Steaks
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g
TIBS CHICKEN FRIED STEAK
Nothing says Southern Cuisine like Chicken Fried Steak. My Mom made one of the best chicken fried steaks around. But she never was one for measurements. It was always a little bit of this, a pinch of that. So I was on my own to figure out her secret that made hers better than most others I had tasted. The key is in the technique and the batter. Many recipes require the use of 2-3 eggs. This recipe does not. Which makes for a lighter textured crust full of flavor. This is my own recipe that I came up with. I've been making this recipe for over 25 years. It is a favorite of family and friends.
Provided by Mr Tibs
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In dish or bowl, mix flour, garlic salt and black pepper. Set aside.
- Mix egg and milk in separate bowl or dish. Set aside.
- Heat lard in large skillet on medium heat.
- Baste both sides of meat with garlic juice. Dip meat in flour mixture. Then dip into egg mixture. Dip once more in flour mixture.
- Add steaks to hot oil and cook until done on both sides. Flipping steaks once.
- Drain on paper towels.
- Serve with gravy.
Nutrition Facts : Calories 765.5, Fat 32.5, SaturatedFat 13.6, Cholesterol 229.1, Sodium 206.8, Carbohydrate 55, Fiber 2, Sugar 0.3, Protein 59.3
CHICKEN FRIED STEAK
For a classic, down-home supper, try Alton Brown's Chicken-Fried Steak recipe smothered in gravy, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees F.
- Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
- Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
- Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
CHICKEN-FRIED STEAK
Try a classic American Deep South dish that fuses steak with southern-fried chicken. The steak is coated in a spice mix and fried for an indulgent dinner
Provided by Tom Kerridge
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.
- Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.
- If you're making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.
Nutrition Facts : Calories 699 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 2 milligram of sodium
CHICKEN-FRIED STEAK
This is from Southern Living. It's the BEST chicken-fried steak I've ever had. Talk about comfort food!
Provided by KathyP53
Categories Steak
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks.
- Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
- Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
- Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
- Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.
Nutrition Facts : Calories 486.9, Fat 16, SaturatedFat 8, Cholesterol 133.6, Sodium 1850, Carbohydrate 65.6, Fiber 2.2, Sugar 0.9, Protein 19.5
CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)
A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken breasts with black pepper.
- In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
- In another shallow dish whisk together eggs with 3/4 milk.
- Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
- Pour the oil into a large skillet and heat to 360 degrees F.
- Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
- Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
- In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
- Serve the creamed gravy with the breasts.
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