1949countrystylesteak Recipes

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 11/2 hours or until the meat is tender and falling apart.

COUNTRY-STYLE STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
• Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
• Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

EASY COUNTRY STYLE STEAK

Steps:

• Dredge steak in flour & brown quickly in hot oil. Mix soup & water & pour over meat, Top with onion. Cover & simmer for 1 hour. Add kitchen bouquet to taste.

COUNTRY STYLE STEAK AND GRAVY

Steps:

• Roll steak in flour and fry real brown.
• Take steak up and add flour to grease,brown.
• In a cup,add bouillon to hot water to dissolve.
• add to the ammount of cold water you have in a bowl as to how much gravy you wish to make.
• Add water to browned flour and put steak over in the gravy;Let come to a boil.
• Pour the steak and gravy in a double boiler; steam on low heat for 3 hours.
• Enjoy!
• **I have also put the steak and gravy in a pyrex dish.
• Cover it with foil,then put it in the oven on 300-325* for 2-1/2-3 hours.
• the meat is sooo tender fixed both ways!
• You may need to adjust the oven time, based on how your oven cooks.

COUNTRY STYLE STEAK LIKE GRANNY USED TO MAKE

Steps:

• 1. Wash and pat dry cube steaks. Sprinkle with salt and dredge in flour, set aside. In large skillet, brown the cube steaks in hot oil a couple of minutes on each side, then lay into slow cooker and set aside.
• 2. In deep skillet (I use a cast-iron fryer), melt grease. While grease is melting, mix flour with salt, pepper, and sugar. When grease is melted, add flour mixture and brown well, stirring constantly. Add milk while stirring constantly. Continue to stir and bring gravy to a boil, but Do not allow to thicken.
• 3. Pour gravy over browned cube steaks and add additional salt and pepper, if desired. Turn slow cooker on high and cover. After about 1 hour, turn cooker down to low and cook for about three more hours, gently stirring occasionally.
• 4. About the last hour of cooking, check on the gravy. If too thick, thin down with a little water or milk, stirring or whisking gently. If too thin, mix a couple of tablespoons cornstarch with water to make a pourable paste. Slowly and gently stir into gravy. You must be very gentle when stirring so as not to break up the tender meat too much.
• 5. When gravy is the desired consistency and meat is tender, turn slow cooker off or to keep warm. Serve over rice or mashed potatoes and with your favorite veggies.