Country Fried Steak And Pan Gravy Recipes

COUNTRY FRIED STEAK AND MILK GRAVY

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

COUNTRY FRIED STEAK AND GRAVY RECIPE BY TASTY

Steps:

• Preheat the oven to 225˚F (110˚C).
• Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
• In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
• Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
• Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
• Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
• Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
• In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
• Ladle the gravy over the steaks and serve with your favorite side dishes.
• Enjoy!

COUNTRY FRIED STEAK & GRAVY - PAULA DEEN

Steps:

• HOUSE SEASONING:.
• Mix ingredients together and store in an airtight container for up to 6 months.
• STEAK:.
• Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
• Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
• Heat 1/2 cup oil in a heavy skillet over medium-high heat.
• Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
• Remove each steak to a paper towel-lined plate to drain.
• Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
• Drain all but 4 TBS drippings, and scrapings.
• GRAVY:.
• Add 4 tablespoons flour to the pan drippings, scraping the bottom with a wooden spoon.
• Stir in the pepper and the salt.
• Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
• Slowly add the whole milk, stirring constantly with whisk.
• Return the steaks to the skillet and bring to a boil over medium-high heat.
• Reduce the heat to low, and place the onions on top of the steaks.
• Cover the pan, and let simmer for 30 minutes.
• NOTE:.
• See Paula Deen's biscuits to serve with this.

COUNTRY FRIED STEAK

Steps:

• Whisk together the egg and milk in a shallow bowl; set aside.
• Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
• Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

COUNTRY GRAVY

Steps:

• After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
• Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.

COUNTRY FRIED STEAKS WITH SWEET ONION GRAVY

Steps:

• In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
• Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
• Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.

COUNTRY FRIED STEAK AND PAN GRAVY

Steps:

• For steak: Melt butter & oil in an electric skillet set on about 350°F
• Dredge cube steak in flour seasoned with salt & pepper mixture. (I have done it dipping it in egg first & didn't think it made that much difference).
• Fry about 5 minutes on each side. (If you over cook it gets tough.) Move cooked steak to a small cookie sheet & place in a warmed oven.
• For the gravy: Pour any butter and oil out of the skillet, being careful to not pour off the browned flour that are in the pan. Loosen the bits of browned flour from the pan with your spatula.
• Turn the heat down to about 250°F and melt 4-8 Tbls of butter stirring the pan drippings into it. (The more butter you start with, the more gravy you'll have. My family likes LOTS of gravy!).
• Once the butter has browned a bit add enough flour to absorb all the butter, mixing well. (You will use approximately the same amount of flour as butter.).
• Start adding milk about 1/2 cup at a time while using a whisk to work it into the flour/butter mixture. After I have added about 2 cups of milk I start using water. Add liquid until the gravy is as thin as you like it. This takes a little time especially when you are first getting used to it. Add some liquid, mix, add liquid, mix --
• Once the gravy is the right consistency add some salt & pepper until it is to your liking (I used quite a bit of salt actually).
• Remove steak from oven & serve with mashed potatoes!
• (Hint: have the rest if the meal done before you start the steak & gravy. Once you are into making the gravy you won't be able to do anything else because you have to stir it constantly so it doesn't stick or burn).

COUNTRY FRIED STEAK WITH WHITE GRAVY

Steps:

• Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
• Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
• Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
• Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
• Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
• Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
• Serve the steaks with the hot gravy and cheesy grits, if desired.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

COUNTRY FRIED STEAK WITH WHITE GRAVY

Steps:

• Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F.
• Using a meat mallet, pound out the meat. Season the steak with salt and pepper.
• Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Drip the steak in the egg wash, coating it completely and letting the excess drip off. Dredge again in the flour, shaking off any excess.
• Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper.
• Carefully pour off the oil, leaving behind about 1/4 cup of the oil along with the brown bits. Over medium heat, add the remaining 3 tablespoons flour and cook for 3 to 4 minutes, whisking constantly.
• Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low.
• Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. If it is too thick, add a little water to thin it.

COUNTRY-FRIED STEAK WITH MUSHROOM GRAVY

Steps:

• Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture then dredge in flour mixture. Repeat procedure with remaining steaks.
• Heat oil in a large nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm.
• Add mushrooms to pan and sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Spoon over steaks.
• Serve with mashed potatoes.

COUNTRY FRIED STEAK AND MILK GRAVY

Steps:

• Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
• In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
• Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
• Pour off all but 2 tablespoons of the fat.
• Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

COUNTRY-FRIED CAULIFLOWER STEAKS AND GRAVY RECIPE BY TASTY

Steps:

• Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 "steaks."
• Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
• Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
• Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
• Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
• In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
• In a separate shallow dish, whisk to combine the eggs with the remaining milk.
• Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
• Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
• Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
• Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
• Enjoy!