CHICKEN FRIED STEAK WITH CREAM PORK SAUSAGE GRAVY
My grandmother use to make this for my grandfather. She passed the recipe down to my mom who use to make this for our family, but especially for my father who absolutely LOVED this! I now make this for my husband! I serve this with buttered corn and smashed garlic potatoes!
Provided by Hawn
Categories Meat and Poultry Recipes Beef Steaks
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.
- Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
- Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.
Nutrition Facts : Calories 1202.2 calories, Carbohydrate 34.2 g, Cholesterol 440.9 mg, Fat 104.1 g, Fiber 1.3 g, Protein 34.1 g, SaturatedFat 49.3 g, Sodium 886.9 mg, Sugar 0.9 g
CHICKEN FRIED PORK STEAKS
Steps:
- Combine the flour, salt and peppers in a shallow pan. Beat the eggs in another pan or dish.
- Place each cutlet in the flour, pressing in the flour a little. Add to the egg covering each side, then back into the flour mixture, covering completely, pressing to make sure it is thoroughly coated. Continue until all have been battered.
- Add oil to a skillet about 1/3 up the side of a skillet. I use an iron skillet. Heat to medium high. Add the cutlets to the hot oil. Fry on the first side until browned, then turn and brown the other side. Remove and drain on paper towels.
- Pour off all but 2 to 3 tablespoons oil from the pan. Add the flour and cook for a minute or so. While whisking, add the milk to the pan. Cook until thick, adding more milk if needed. Season with salt and pepper to taste.
CHICKEN FRIED PORK WITH MILK GRAVY
This recipe is like the chicken fried steak you grew up with, only uses boneless rib pork chops. You will need a meat mallet with a rough textured side and also a deep fat thermometer. I discovered this recipe in Gourmet.
Provided by Bev I Am
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick.
- Season with salt and pepper and cut into 3-inch pieces.
- Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish.
- Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish.
- Dip pork pieces in egg mixture to coat, then dredge in flour.
- Transfer pork as coated to a large rack set on a baking sheet.
- Let pork stand, uncovered, at room temperature 15 minutes.
- Preheat oven to 250°F.
- Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below).
- Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches.
- Keep pork warm on a clean baking sheet in oven.
- Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes.
- Bring to a boil and whisk in remaining 2 1/2 cups milk.
- Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes.
- Season gravy with salt and pepper (to taste) and serve over pork.
- ** Note:.
- To take the temperature of a shallow amount of oil with a metal flat-framed deep-fat thermometer, put bulb of thermometer facedown in skillet, resting other end (not plastic handle) on rim of skillet. Check temperature frequently.
- Makes 4 servings.
CHICKEN FRIED PORK STEAKS
Delicious chicken fried pork steaks with tenderized (cubed) pork
Provided by Julia Jordan
Categories Dinner
Time 25m
Number Of Ingredients 10
Steps:
- Allow cubed pork to come to room temperature. In a bowl add flour and seasonings. Mix to combine. In a separate bowl, add egg and beat. Add buttermilk and water and whisk to combine. Add 1/4" vegetable oil to the bottom of a skillet and heat over medium heat. When the oil is heated and ready for frying, take each piece of cubed pork and dredge in flour mixture, then in wet mixture and again in flour mixture. Add to skillet. Fry on each side, about five minutes until browned and juices run clear. Remove chicken fired pork steaks from pan and place on a paper towel lined plate to drain excess oils. Allow to rest five minutes before serving.
Nutrition Facts : Calories 329 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 72 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 49 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 331 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHICKEN FRIED STEAK
Provided by Guy Fieri Bio & Top Recipes
Time 26m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Cut the beef into 4 equal pieces. Put the pieces between plastic wrap and pound out, with the textured side of a meat mallet, to 1/4-inch thick. Put the meat into a shallow glass or plastic dish, cover with the buttermilk, turning to coat. Set aside while you prepare the dredging station.
- In a large baking dish, add the flour and season with salt and pepper, to taste. In a second dish, whisk eggs and milk together. In the third dish, combine the crushed crackers and the panko.
- Preheat the oven to 250 degrees F. Fit a baking sheet with a rack.
- Remove the steaks from the buttermilk, then dip each piece in the flour to coat, shaking off the excess flour. Next, coat them in the egg, then dip them in the cracker and panko mixture, lightly pressing the crumbs into the steak. Set the steaks set aside to rest for 10 minutes.
- Heat the canola oil in large nonstick skillet over high heat. When oil is shimmering, add the steaks, 1 at a time, and cook for 3 minutes on first side, 2 to 3 minutes on second side, or until cooked through. Repeat with remaining steaks. As you finish, blot the excess oil on a paper towel, then transfer the steaks to a baking sheet, and keep warm in a low oven.
- Arrange the steaks on a serving platter and serve with Drunken Pork Gravy.
- In a small bowl, combine the pork, salt and black pepper, to taste, the white pepper and red chili flakes. Heat a medium nonstick skillet, over medium-high heat. Add the pork and cook, breaking up the pork as it browns.
- Once the pork is cooked through, add the onions and saute until translucent, about 5 minutes, then add the garlic and cook for 1 to 2 minutes longer. Deglaze with the wine, and reduce for 2 to 3 minutes. Stir in the Dijon and sprinkle in the flour. Cook for 3 to 4 minutes to cook out the raw flavor of the flour.
- Add 1 cup of the milk and stir until combined. Add the remaining milk and mix until it's just starting to thicken. Stir in the cream and heat through. Adjust the seasoning with salt and pepper, to taste, if needed. Serve immediately.
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 PORK CHOPS
Fall off the bone tender pork chops seasoned like chicken fried steak and cooked in a crockpot. This is sooooo good!
Provided by Marie
Categories Pork
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together flour, salt, mustard and garlic powder.
- Dredge pork chops in mixture.
- In skillet, brown chops on both sides.
- Place in crockpot.
- Combine soup and water and pour over chops.
- Cover and cook on low for 6 to 8 hours or until meat is tender.
- Pan juices can be thickened and served with the pork chops.
CHICKEN FRIED PORK WITH MILK GRAVY
Categories Milk/Cream Pork Fry Pork Chop Fall Winter Family Reunion Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Pound pork chops on both sides with rough-textured side of meat pounder until 1/4 inch thick. Season with salt and pepper and cut into 3-inch pieces. Whisk together 2 cups flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow dish. Whisk together egg, 3/4 cup milk, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper in another shallow dish. Dip pork pieces in egg mixture to coat, then dredge in flour. Transfer pork as coated to a large rack set on a baking sheet. Let pork stand, uncovered, at room temperature 15 minutes. 3Preheat oven to 250°F.
- Heat oil in a deep 10-inch heavy skillet (preferably cast-iron) over high heat until thermometer registers 375°F (see cooks' note, below). Fry pork in batches, turning over once, until golden, about 4 minutes per batch, transferring to paper towels to drain. Return oil to 375°F between batches. Keep pork warm on a clean baking sheet in oven.
- Pour off all but 2 tablespoons oil into a heatproof bowl, leaving any brown bits in bottom of skillet, then add remaining 3 tablespoons flour to skillet and cook roux over moderate heat, stirring constantly, 3 minutes. Bring to a boil and whisk in remaining 2 1/2 cups milk. Reduce heat and simmer, whisking occasionally, until thickened, about 5 minutes. Season gravy with salt and pepper and serve over pork.
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
CHICKEN-FRIED CUBE STEAKS
Here in the Ozarks, country-fried steak is a staple. This cubed steak recipe is wonderful served with mashed potatoes and some freshly baked rolls. I developed the recipe to meet the spicy tastes of my family-our six children range from 26 to 14.-Toni Holcomb, Rogersville, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings (4 cups gravy).
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. , In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm. , Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.
Nutrition Facts :
CHICKEN-FRIED STEAKS
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. -Denice Louk, Garnett, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Dip each cube steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes., In a large skillet, heat 1/2 in. of oil on medium-high. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm., Drain, reserving 1/3 cup drippings; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining buttermilk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with steaks.
Nutrition Facts : Calories 537 calories, Fat 11g fat (5g saturated fat), Cholesterol 186mg cholesterol, Sodium 865mg sodium, Carbohydrate 64g carbohydrate (11g sugars, Fiber 2g fiber), Protein 43g protein.
CHICKEN-FRIED STEAK
Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it's a steak without pretension, or maybe a hamburger with humble aspirations. The term "cube" can be a little murky. It doesn't refer to the shape of the meat, which is usually beef but is sometimes made from pork, elk or other animals. Rather, it refers to both the shape of the dimples that checkerboard the surface of cube steak and the process that puts the dimples there. Those dimples provide more surface area for flour to cling to, which makes for crisper cutlets in recipes like this simply-prepared (no batter, just a generous dusting of flour) chicken-fried steak.
Provided by Kim Severson
Categories dinner, quick, main course
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.
- Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.
- Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.
- Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.
- Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.
Nutrition Facts : @context http, Calories 862, UnsaturatedFat 44 grams, Carbohydrate 37 grams, Fat 58 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 9 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams
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CHICKEN FRIED PORK CUBE STEAK | NORINE'S NEST
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4/5 (2)Total Time 40 minsCategory Main DishesCalories 1813 per serving
- Place 2 cups of flour in a shallow dish, like a pie plate. Add flour, baking powder, baking soda, pepper, garlic powder, onion powder, paprika, and salt. Mix until well combined.
- Dredge each cube steak in buttermilk batter, then dredge in the flour mixture, making sure to pat the flour mixture onto the surface of each pork steak so they are completely coated with dry flour. Place coated pork steaks on a rack until ready to fry.
- Heat the oil in a deep cast-iron skillet, electric skillet, or deep fry pan. Heat oil to 325°. Carefully lay the steaks AWAY from you in the hot oil. Fry the steaks until evenly golden brown, about 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.
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