Country Fried Steak Wbrown Onion Gravy Recipes

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 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 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 WITH BROWN GRAVY

Steps:

• Cut meat into 4 pieces. Pound both sides so meat is about 1/4-inch thick.
• In plastic bag, mix mustard, salt, 3 Tb. flour and 1/8 teaspoons cayenne.
• Shake meat, one piece at a time, in bag.
• In hot oil in skillet, cook pieces 2 minutes on each side. Keep warm in foil. Save drippings for gravy.
• Add mushrooms to drippings; cook 3 minutes. Stir in 1 Tb. flour to make thick.
• Add remaining ingredients. Boil for 1 minute till thick.
• Serve over meat.

COUNTRY FRIED STEAK WITH GRAVY

Steps:

• Whisk 1/2 cup of the milk and the eggs together in a bowl and set aside. Combine the flour, garlic powder, paprika and some salt and pepper in another bowl and set aside.
• Heat the oil in a cast-iron skillet over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Dip a cutlet into the egg wash, then in the seasoned flour. Return to the egg wash for a quick dip, then immediately add to the heated oil in the skillet. (Be careful, the oil will pop and sizzle.) Repeat without crowding the skillet. Cook until brown, 3 to 5 minutes. Turn and cook an additional 3 minutes. Remove to a plate lined with paper towels and keep warm. Repeat with the remaining ingredients, moderating the heat to maintain medium-high heat.
• Pour off all but 2 to 3 tablespoons of the cooking oil with the "drippings," the browned bits in the bottom of the skillet. On low heat, add 3 tablespoons of the leftover seasoned flour mixture to the oil and whisk to make a roux. Cook until golden, about 1 minute. Gradually add the remaining 1 1/2 cups milk to the flour mixture while whisking together. Let cook until thickened, about 10 minutes. Taste and adjust for seasoning with salt and pepper.
• Serve the cutlets with mashed potatoes and the gravy.

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 BUTTERMILK GRAVY

Steps:

• After pounding steak, season with salt and pepper then dredge in flour.
• Place oil in a large skillet and heat on medium-high.
• Brown steak in oil.
• Add onion and cook until tender.
• Add water and buttermilk and stir.
• Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
• Stir occasionally.
• The"gravy" will look as if the buttermilk and water are separating at this point.
• Do not be concerned.
• When the cheese is added, everything blends together to make a delicious gravy.
• Just before serving, add cheese and stir to melt.

COUNTRY-FRIED STEAK WITH GRAVY

Steps:

• -Generously season meat on both sides with salt and pepper.
• -Place flour in a resealable plastic bag and add meat, a few pieces at a time, shaking to coat all sides. Place floured meat on a piece of waxed paper next to cooktop, reserving 1/4 cup flour.
• -Pour 4 tablespoons oil into a heavy, flat-bottomed 12-inch skillet with a tight-fitting lid. Heat oil over medium-high heat on stovetop for about 1 minute, and then add steak pieces. Brown meat for approximately 3 minutes per side, or until crispy and dark brown. (You may have to brown meat in batches.) Set aside.
• -Add remaining 2 tablespoons oil and reserved flour to skillet. Cook and stir until smooth. Add 1 can broth and stir.
• -Return meat to skillet and reduce heat to low. Place onions on top of meat. Pour remaining 1 can broth over meat and onions. Place lid on skillet, and simmer over very low heat for approximately 45 minutes, or until meat is tender and gravy has thickened.
• -Serve over white rice.
• WHITE RICE:
• -In a 2-quart pot with a tight-fitting lid, combine water, salt, and butter. Bring to a rolling boil over medium-high heat on stovetop. Add rice, stirring well.
• -Cover and reduce heat to the lowest possible setting. Cook for 18 minutes, or until water is absorbed and rice is tender.

COUNTRY FRIED HAMBURGER STEAKS WITH GRAVY

Steps:

• In a shallow dish beat together egg and 1/2 cup milk, set aside.
• In another shallow dish or on a plate mix together 3/4 cup of flour,seasoned salt,pepper,and garlic powder.
• Shape ground beef into three equal sized oval "steaks" and flatten into 1/4 inch thickness.
• Add each "steak" one at a time to egg mixture, coating both sides well.
• Then add each "steak" to seasoned flour,making sure to cover each side well.
• Heat oil over medium heat in skillet large enough to hold all the "steaks".
• Add "steaks" to hot but not smoking oil, cook until both sides are golden brown.
• Remove "steaks" and keep warm.
• To make gravy, drain all but 3 Tablespoons oil, add flour and stir into oil until a paste like texture is reached.
• Cook this mixture (roux) for about 5 minutes on medium heat to eliminate the raw flower taste, then warm the milk before adding to roux.
• Stir in milk a little at a time until desired thickness is reached, if you want it a little thinner add a bit of water.
• At this point,taste and add more seasoning if desired.
• Pour gravy over "steaks" and mashed potatoes.