BREADED FRIED CUBE STEAK AND MILK GRAVY
Make and share this Breaded Fried Cube Steak and Milk Gravy recipe from Food.com.
Provided by sah1388
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl beat milk with eggs.
- In another bowl mix flour, salt and pepper.
- Dip steak in milk and egg mixture.
- Then dip in flour mixture.
- Coat steak well with flour mixture.
- Heat oil in skillet (not too hot).
- Add steak to skillet and cook til brown.
- Remove to plate with paper towel.
- Milk Gravy.
- Melt butter in saucepan.
- Add flour and stir well.
- Add milk and stir until bubbly.
- Add salt and pepper to taste.
- Gravy will thicken as it boils.
- Serve over steak and mashed potatoes.
Nutrition Facts : Calories 471.9, Fat 37.3, SaturatedFat 13.6, Cholesterol 142.8, Sodium 395.5, Carbohydrate 24.6, Fiber 0.7, Sugar 0.2, Protein 10.2
PORTUGUESE STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 8h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the demi-glace: Preheat the oven to 450 degrees F.
- Pour the oil into a metal roasting pan and put it in the oven for 3 to 5 minutes to heat up the pan and condition it with the oil. Spread the bones out in the roasting pan and cook until browned, turning the bones occasionally so they brown evenly, 30 to 45 minutes.
- Using tongs, transfer the bones to a stockpot large enough to accommodate the bones and more. (Use tongs so that you do not pour any fat into the stockpot; reserve the fat in the pan.) Add the ice water to the pot and bring to a simmer. Allow the stock to cook for 4 hours at a slow simmer, skimming the surface of the stock occasionally to remove any fat or impurities.
- While the stock is simmering, discard all but about 1/4 cup of the fat in the roasting pan. Heat the pan on the stovetop over high heat until hot. Add the onions and carrots and caramelize to a golden brown. Add the celery and cook for another 10 minutes. Stir in the tomato paste and cook until the tomato paste turns a brick red color (about 15 minutes), stirring regularly. Stir 1 cup of the red wine into the onion, carrot and celery mixture (the mirepoix) and set aside.
- After the stock has simmered for 4 hours, add the mirepoix mixture, thyme and bay leaf. Bring the stock back up to a simmer and continue to cook for another 2 hours.
- In a separate pot, bring the remaining 7 cups red wine to a boil and reduce by one-half.
- Strain the finished stock through a chinois and combine the strained stock with the reduced red wine. Bring the stock to a boil and then reduce the heat to a hard simmer. Reduce the stock until it's about 8 cups and thick enough to coat the back of a spoon, 30 to 45 minutes. Season with salt and pepper and then strain the sauce though a chinois again.
- For the French fries: Cut the potatoes (with the skins on) into batons the length of the potato (1/4 inch by 1/4 inch by 2 inches). Put the cut potatoes directly into a large bucket filled with water. Run cold water over the cut potatoes until the water flowing over the bucket runs clear.
- In a large pot or table-top fryer, heat the oil until a deep-fry thermometer inserted in the oil registers 250 degrees F. Line a baking sheet with paper towels
- Cook the potatoes in batches just long enough to make them tender but not give them any color, 4 to 5 minutes. Transfer the blanched fries to the prepared pan and spread them out in a single layer to cool.
- For the poached eggs, steak and ham: Combine 8 cups water and the vinegar in a saucepan and heat to 180 degrees F. Poach 4 eggs at a time by cracking the eggs and gently lowering each egg into the water. Once the eggs have turned completely white, use a slotted spoon to gently release any eggs that are stuck to the bottom of the pan. Allow the eggs to cook for 3 minutes. Continue with the remaining eggs.
- Reheat the French fry oil to 350 degrees F (to fry the potatoes a second time just before serving).
- While the eggs are poaching, season the steaks with the salt and pepper. Heat a skillet over high heat until it just begins to smoke. Add the grapeseed oil to the skillet followed by the steaks, making sure not to overcrowd the pan; cook in batches if you have to. Cook the steaks for 3 to 4 minutes on the first side, and then flip. Cook for another 3 to 4 minutes on the second side for medium-rare to medium steaks (depending on the thickness). Remove the steaks and allow them to rest for 5 minutes.
- While the steaks are resting, sear the ham pieces in the skillet on both sides, 1 to 2 minutes on each side.
- Cook the fries in batches in the hot oil until they are golden brown and crispy, 3 to 4 minutes. Drain on paper towels and toss in a bowl with salt and pepper.
- To plate: Heat about 1 1/2 cups of the demi-glace in a pan and add the butter. Remove from the heat and stir in the butter until combined.
- Place a steak on each plate. Pour 1/4 cup of sauce over each steak. Place a piece of ham on top of the sauce and then top with 2 poached eggs. Top each plate with fries.
BREADED STEAKS
This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.
Nutrition Facts : Calories 478 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 968mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.
BEEFS PORTUGUESE STYLE
This is a recipe that I got from my mother-in-law. She doesn't measure, so it took me a while to get it close. The gravy is close to the one they use in Portuguese restaurants.
Provided by DARMYST
Categories World Cuisine Recipes European Portuguese
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly.
- In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef.
- Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 4 g, Cholesterol 80.5 mg, Fat 38.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 12.6 g, Sodium 271.9 mg, Sugar 0.7 g
CRUMB-COATED CUBE STEAKS
"I always buy steaks like this that are already cubed and tenderized at the meat counter. Fresh tomato slices, mashed potatoes and black-eyed peas complete this menu."-Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, whisk egg and milk. In another shallow bowl, combine the cracker crumbs, flour, salt, baking powder, cayenne and pepper. Dip steaks in egg mixture, then in crumb mixture., In a large skillet, cook steaks in oil over medium heat for 3-4 minutes on each side or until no longer pink. Remove and keep warm., For gravy, stir flour into the pan until blended. Gradually add milk, stirring to loosen browned bits from pan. Bring to a boil; cook and stir 2 minutes or until thickened. Season with salt and pepper. Serve with steaks.
Nutrition Facts : Calories 418 calories, Fat 20g fat (4g saturated fat), Cholesterol 113mg cholesterol, Sodium 687mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 33g protein.
ITALIAN BREADED STEAK UM
My mother-in-law used to make this while my hubby was growing up and it was passed onto me with a little tweaking. Serve this with a crisp salad, favorite pasta, along with some italian bread.
Provided by Chippie1
Categories Steak
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in medium sauce pan.
- Allow to simmer approximately 15 minutes on med-high heat, then reduce to low to keep warm.
- Slice roast into 1/8" slices.
- (Doing this when the roast is still half frozen is the easiest).
- Dip roast slices in egg, then in breadcrumbs seasoned with the Parmesan.
- Heat Olive Oil to 375 degrees in fry pan or deep fryer also works well.
- Fry roast slices approximately 3-4 minutes for each side until golden brown.
- Layer paper towel in serving dish along with fried slices of roast to provide proper drainage of olive oil.
- Serve roast slice with sauce on the side for dipping.
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