COUNTRY FRIED STEAK AND MILK GRAVY
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
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 AND GRAVY RECIPE BY TASTY
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
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 WITH WHITE GRAVY
Buttermilk and eggs are the secret to extra tenderness inside and a crispy crust on Country Fried Steak with White Gravy. Follow this step-by-step recipe for a classic Southern meal.
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a small mixing bowl whisk together buttermilk, eggs, 1-teaspoon salt and 1/2-teaspoon pepper; place in a one gallon zipper-locking bag with cube steaks. Marinate in refrigerator for at least 4 hours, overnight preferred.
- In a small mixing bowl whisk together flour, 1 teaspoon salt, 1/2-teaspoon pepper and onion powder. Remove and reserve 2-tablespoons of seasoned flour for later. Place remaining seasoned flour in shallow baking dish.
- Transfer cube steaks and buttermilk marinade to a second shallow baking dish. Pull steaks from liquid and 1) dredge each in flour, 2) return to buttermilk mixture, then 3) back into flour-- making sure to work the seasoned flour into the steak by pressing with your fingertips. Transfer steaks to a wire rack or paper towels on a sheet pan and refrigerate 30 minutes.
- Add oil to a deep 12" cast iron skillet, Dutch oven or deep fryer making sure to only come up about half way to the top of the pan; heat oil to 350°-375°F. Working in batches, fry breaded steaks for 3-4 minutes on each side. Transfer steaks to a paper towel or rack to drain away oil; keep warm.
- Heat 2-tablespoons oil in a saucepan over medium-high heat and add reserved seasoned flour. Whisk for 3 minutes or until flour just begins to brown; whisk in milk, remaining 1-teaspoon salt and 1/2-teaspoon pepper and whisk continuously. Bring gravy to a boil then reduce to a simmer while whisking for 3 minutes.
- Serve steaks topped with warm gravy.
Nutrition Facts : Calories 1703cal total
COUNTRY FRIED STEAK WITH EXTRA THICK GRAVY
Make and share this Country Fried Steak With Extra Thick Gravy recipe from Food.com.
Provided by TiffanyH.
Categories Meat
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- On stove, heat olive oil in a large cast iron skillet.
- Cook cube steak in oil, turning once, until brown (be careful not to overcook it or it will be too tough).
- Remove cube steak from skillet, leaving leftover oil in skillet for gravy.
- Add flour to hot oil and stir to brown for 3-5 minutes. It will probably clump up but that is OK, it will disentigrate in the next step.
- Reduce heat to medium low and add water, milk, salt, and pepper to skillet. Stir continuously until a smooth gravy forms.
- Put cube steak back into skillet with gravy and cover with foil.
- Cook in oven, covered, for 45 minutes or until gravy is thickened. Let cool for 5 minutes and enjoy your meal!
Nutrition Facts : Calories 841.8, Fat 65.3, SaturatedFat 11.9, Cholesterol 71.6, Sodium 714.8, Carbohydrate 30.9, Fiber 0.9, Sugar 0.1, Protein 32.5
COUNTRY FRIED STEAK WITH GRAVY
Provided by Virginia Willis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
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
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
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
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.
CRISPY COUNTRY FRIED STEAK
Explore this incredible recipe for Crispy Country Fried Steak. Coat juicy steak in crispy seasoning and serve with savory gravy for a delicious entrée.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine coating mix and pepper in shallow dish. Beat egg and buttermilk in separate shallow dish until blended. Heat oil in large deep skillet on medium heat.
- Dip steaks in flour mixture, then in egg mixture and then again in flour mixture to coat both sides. Add steaks to oil in skillet, in batches; cook 2 to 3 min. on each side or until golden brown and done. Remove steaks from skillet, reserving 1 Tbsp. drippings in skillet. Cover steaks to keep warm.
- Add onions to drippings in skillet; cook and stir on medium-high heat 5 min. or until tender. Stir in gravy. Simmer on low heat 3 min. until heated through; spoon mixture over steaks.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 860 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 3 g, Protein 30 g
COUNTRY FRIED STEAK WITH WHITE GRAVY
Recipe courtesy of Emeril Lagasse, this is the best country fried steak. The original recipe called for a cup of vegetable oil for frying but that was ridiculous.
Provided by Cristi Hinten
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 640.6, Fat 32, SaturatedFat 11.4, Cholesterol 156.5, Sodium 177.8, Carbohydrate 49.2, Fiber 1.4, Sugar 0.2, Protein 36.8
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