Country Fried Steak With Cream Gravy Recipes

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COUNTRY FRIED STEAK AND GRAVY RECIPE BY TASTY



Country Fried Steak And Gravy Recipe by Tasty image

This hearty and indulgent country-fried steak and gravy recipe will have your family and friends asking for seconds. To ensure the steaks cook perfectly, pound them out to ¼-inch thick before dredging and frying. After frying, pour out the oil and use the same pan to make the gravy. Don't throw away the brown bits at the bottom, they are full of flavor!

Provided by Katie Aubin

Categories     Dinner

Time 45m

Yield 4 servings

Number Of Ingredients 12

8 oz cube steak, 4 steaks, 8 oz (225 g) each
1 ½ teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 large eggs
2 ¾ cups whole milk, divided
1 ½ cups all-purpose flour, divided, plus 3 tablespoons
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 cup vegetable oil
3 tablespoons unsalted butter
½ cup heavy cream

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!

Nutrition Facts : Calories 1067 calories, Carbohydrate 35 grams, Fat 96 grams, Fiber 1 gram, Protein 21 grams, Sugar 7 grams

COUNTRY FRIED STEAK AND MILK GRAVY



Country Fried Steak and Milk Gravy image

I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.

Provided by LIKESTOCOOK

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 35m

Yield 4

Number Of Ingredients 7

4 (4 ounce) cube steaks
½ teaspoon salt, divided
1 ¾ teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
¼ cup lard
1 cup milk

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.

Nutrition Facts : Calories 502.1 calories, Carbohydrate 27.5 g, Cholesterol 180.8 mg, Fat 27.7 g, Fiber 1.1 g, Protein 33.4 g, SaturatedFat 10.9 g, Sodium 409.7 mg, Sugar 3.1 g

COUNTRY-FRIED STEAK



Country-Fried Steak image

Country Fried Steak is a favorite of field editor Betty Claycomb and her husband, Harold, who live in Alverton, Pennsylvania. "This down-home main dish is simple to make and so delicious!" Betty assures.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 cubed steaks (1 pound)
3 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
1 cup whole milk

Steps:

  • In a shallow bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a third bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden and cooked to desired doneness. Remove and keep warm Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. Serve gravy with steaks.

Nutrition Facts : Calories 469 calories, Fat 22g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 1134mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.

COUNTRY FRIED STEAK WITH CREAM GRAVY



Country Fried Steak with Cream Gravy image

A favorite with our family for years. I serve this with rice. Use milk to thin the gravy if necessary. Hope you enjoy!

Provided by Bev I Am

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 -2 1/2 lbs cube steaks, cut into serving size peices
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic salt
1/2 cup flour
1/2 cup milk
1/2 cup vegetable oil
1/4 cup flour
2 cups milk (more if desired)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt.
  • Dredge steak in 1/2 cup flour and dip into 1/2 cup milk.
  • Return to flour and dredge again.
  • Brown steaks in hot oil in large, heavy skillet.
  • Remove from skillet and drain on paper towels: set aside.
  • Pour off pan drippings, reserving 3 tbs.
  • Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
  • Add 2 cups milk; cook stirring constantly.
  • Stir in 1/2 tsp salt and 1/4 tsp pepper.
  • Add steak to gravy; cover and reduce heat and simmer for 25 minutes.
  • Remove cover and cook an additional 5 minutes.
  • Serves 8.

COUNTRY-FRIED STEAK WITH CREAM GRAVY



Country-Fried Steak with Cream Gravy image

Old family favorite!

Provided by Flick99

Categories     Main Dish

Time 30m

Yield 10

Number Of Ingredients 10

3 pounds sirloin steak pounded to 1/2 inch thick
1 Tablespoon salt
1 Tablespoon white vinegar
3 cups all-purpose flour
2 Tablespoons pepper
vegetable oil
1/4 cup all-purpose flour
2 cups milk
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • 1. Trim fat from meat. Pound meat to 1/4 thickness, cut into 10 to 12 serving size pieces. Place in a large bowl; add water to cover. Stir in 1 tablespoon salt and vinegar. Cover and marinate in refrigerator for 2 hours. 2. Combine 3 cups flour and 2 Tablespoons pepper; stir well. Remove meat from marinade, discarding marinade. Dredge meat in flour mixture. Pour oil to depth of 2 inches into a large heavy skillet; heat to 375* F. Fry meat, a few pieces at a time, in hot oil over medium heat 6 to 7 minutes on each side or until lightly browned. Remove from skillet, and drain well on paper towels. Transfer meat to a serving platter. Set aside, and keep warm. 3. Drain pan drippings, reserving 2 tablespoons drippings in skillet. Place skillet over low heat. Add 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly, until mixture is thickened and bubbly. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper. Serve with gravy.

Nutrition Facts : Calories 1201 calories, Fat 105.215699068194 g, Carbohydrate 32.4295542518665 g, Cholesterol 64.93252417 mg, Fiber 1.79448752013471 g, Protein 32.3324465833154 g, SaturatedFat 13.6406992429982 g, ServingSize 1 1 Serving (280g), Sodium 592.888009721267 mg, Sugar 30.6350667317318 g, TransFat 3.46355950260401 g

COUNTRY FRIED STEAK WITH WHITE GRAVY



Country Fried Steak with White Gravy image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 20

1 (1 3/4 to 2-pound) round steak, cut into 4 equal portions
2 1/2 cups milk, divided
3 tablespoons Essence, recipe follows, divided
1 cup fine dried bread crumbs
1/2 pound bacon, diced
Vegetable oil, for frying, if needed
1 1/2 cups bleached all-purpose flour
1/2 cup minced yellow onions
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Serving suggestion: Cheesy grits, optional
1 tablespoon black pepper
2 1/2 tablespoons paprika
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons garlic powder

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 GRAVY



Country Fried Steak with Gravy image

Provided by Virginia Willis

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

2 cups whole milk, at room temperature
2 large eggs
3 cups all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon hot paprika
Coarse salt and freshly ground black pepper
2 cups canola oil, for frying
2 pounds round steak, tenderized and roughly cut into 5-inch squares (about 8 pieces)
Mashed potatoes, for serving

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 GRAVY



Country Fried Steak with Gravy image

This is a simpler way to make a traditional Southern dish! Less time and fewer ingredients with the same delicious results!

Provided by Dacia Fox

Categories     Beef Steaks

Time 25m

Yield 2

Number Of Ingredients 9

2 cups all-purpose flour
¼ teaspoon seasoning salt, or more to taste
salt and ground black pepper to taste
2 large eggs
2 tablespoons milk
2 (6 ounce) beef top sirloin steaks
1 cup vegetable oil for frying, or as needed
2 cups cold water
1 (2.64 ounce) package country gravy mix

Steps:

  • Pour flour into a mixing bowl and season generously with seasoning salt, salt, and pepper.
  • Whisk eggs and milk together in a separate bowl.
  • Place steaks on a cutting board between two layers of plastic wrap; beat with a meat tenderizer on both sides for 3 to 5 minutes.
  • Discard plastic wrap and sprinkle seasoning salt on top of steaks. Dip steaks in flour mixture until coated on both sides. Dip into egg mixture, then back into flour mixture a second time; steaks should be completely covered in flour on both sides. Sprinkle again with seasoning salt.
  • Fill a large skillet halfway with vegetable oil and heat to medium-high. Allow oil to heat to 375 degrees F (190 degrees C).
  • Fry steaks in the hot oil for 3 minutes per side. Remove to a paper towel-lined plate to drain.
  • While steaks are frying, stir water into gravy mix in 2-quart microwavable bowl. Microwave on high until thickened, stirring every minute, 4 to 6 minutes total.
  • Serve hot steaks with gravy.

Nutrition Facts : Calories 1745.5 calories, Carbohydrate 99.2 g, Cholesterol 291.2 mg, Fat 124.6 g, Fiber 3.8 g, Protein 56.2 g, SaturatedFat 19 g, Sodium 401.3 mg

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2019-04-12 Pour buttermilk into second dish. Spread crushed crackers on plate. Dredge steaks, one at a time, in seasoned flour; dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere. Melt shortening in skillet over medium-high heat. Add steaks; cook until golden brown and cooked through.
From cooks.com


COUNTRY-FRIED STEAK FINGERS WITH LUMP-FREE CREAM GRAVY
2019-10-02 Remove each breaded steak finger to a plate in a single layer. Meanwhile, in a heavy-bottomed skillet over medium high heat, add about 1/2” - 3/4” of oil, along with the butter. When the oil is nicely hot, add the breaded steak fingers to the hot oil; frying them until nicely golden brown, approx 2-3 minutes per side.
From chefalli.com


GRANDMA'S COUNTRY FRIED STEAK WITH GRAVY - 4 SONS 'R' US
2021-02-12 How to make. To start, add the flour, seasonings, and baking powder to a large mixing bowl and whisk together to combine. In a separate mixing bowl, add the milk, eggs, Worcestershire and hot sauce.
From 4sonrus.com


COUNTRY FRIED STEAK WITH GRAVY | SYRUP AND BISCUITS
2014-11-03 1 cup all-purpose flour. cooking oil. Season each side of cube steak by sprinkling with 4-1-1 seasoning. Set aside. Whisk together buttermilk and egg and pour into a pie plate. Put flour in a pie plate. Heat a 12 inch cast iron skillet over …
From syrupandbiscuits.com


COUNTRY FRIED STEAK WITH RICH GRAVY - MYFOODCHANNEL
2013-10-17 Bread the cube steak. For about 1 lb. of meat, place approx. ¾ cup all-purpose flour in a shallow dish. This is more flour than you’ll need for the breading, but you’ll use whatever is leftover for making the gravy. Season the flour simply with salt and pepper. In another shallow dish, beat 1 egg. Lay each side of the steak in the flour ...
From myfoodchannel.com


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