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 & GRAVY - PAULA DEEN
Biscuit recipe posted separately. The ingredients(for the steak & gravy) lists 4 cups of hot water, but I've read the entire thing several times and can find no use for the hot water. Sent enquiry to Foodnetwork for an answer. Recipe courtesy Paula Deen See this recipe on air Monday May. 01 at 4:00 PM ET/PT. Episode#: PA0709
Provided by Nana Lee
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 779.4, Fat 46.2, SaturatedFat 10.2, Cholesterol 29.3, Sodium 29117.7, Carbohydrate 73.5, Fiber 4.6, Sugar 19.8, Protein 20
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
CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
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 CREAM GRAVY
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
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 STEAKS WITH SWEET ONION GRAVY
A simple recipe, but dressed up with a different, more flavorful, topping.
Provided by TerryWilson
Categories Meat and Poultry Recipes Beef Steaks
Time 1h15m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 456 calories, Carbohydrate 44 g, Cholesterol 48.1 mg, Fat 20.7 g, Fiber 3.3 g, Protein 22.7 g, SaturatedFat 7.7 g, Sodium 398.1 mg, Sugar 9.6 g
COUNTRY-STYLE STEAK & GRAVY
A true Southern classic! This is all about pleasure and taste, no worries about fat content, etc. A repeated request when both my kids are home. Nothing fancy, just great eating. Mashed potatoes are a must with this. If my mom is here, we have to double the gravy and make biscuits, but if she isn't here, I leave the biscuits off.....just an overload for me! We usually add a side of roasted green beans or asparagus. Put your treadmill on high the next day...you will need the extra exercise....but I've found it is worth it to see the enjoyment on my kids' faces. Freshly ground black pepper, and freshly ground sea salt make all the difference. Prep time does not include marinating time (2 hours). The recipe as posted is perfect for me, and I don't add any other seasonings. However, if you feel you have to ....add some garlic powder for extra flavor. Personally I don't think it needs it....tastes like Grandma's the way it is posted, and that is perfect to me.
Provided by breezermom
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1/2 tbsp sea salt and 1/2 tbsp white vinegar with a cup of water in a bowl or pan large enough to hold your meat. Stir until salt is dissolved. Add the cubed steak, and add additional water to cover the meat. Let this rest in the refrigerator for 2 hours. This will flavor the meat and make it tender.
- Combine 1 1/2 cups flour and 1 tbsp freshly ground black pepper; stir well. Remove the meat from the marinade, draining well. Dredge the meat in the flour mixture.
- Pour oil into a heavy skillet, to a depth of 1/2 inches. Heat to 375 degrees. Add the meat and fry a few pieces at a time, 6 to 7 minutes on each side or until lightly browned. Remove from the skillet and drain well on paper towels. Keep warm.
- Drain the pan drippings until you only have 2 tbsp of oil in the skillet. Place the skillet over low heat. Add 2 tbsp flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 tsp salt and 1/2 tsp black pepper. Serve the meat with the gravy. Enjoy.
COUNTRY FRIED STEAK AND PAN GRAVY
My husband's great aunt taught me how to make this as it is my hubby's favorite meal. It is one of those things that I cook by eyeballing the ingredients but someone requested I post it so the amounts are guesstimates with instructions on what the mixture should look like. Serve with mashed potatoes and Recipe #268494.
Provided by Marg CaymanDesigns
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 319.4, Fat 28.6, SaturatedFat 14.6, Cholesterol 62.9, Sodium 212, Carbohydrate 11.7, Fiber 0.2, Protein 5
COUNTRY FRIED STEAK WITH BUTTERMILK GRAVY
This is real Southern comfort food. The buttermilk is an unsual ingredient in gravy but it tenderizes the steak and tastes wonderful. It took me a while before I would first try this recipe because of the buttermilk, but once I did, I was hooked. The gravy doesn't "look" good until the cheese is added but don't let this fool you. This is really a delicious dish and is one that after you have it started, can be left to cook on low with minimal attention.
Provided by TPubmgjbd
Categories Steak
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 322.4, Fat 14.8, SaturatedFat 6.5, Cholesterol 107.6, Sodium 240, Carbohydrate 4.7, Fiber 0.3, Sugar 3.1, Protein 40.7
COUNTRY GRAVY
Country gravy, also called sawmill gravy or white gravy, is a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time. This recipe is a down-home classic that takes just 15 minutes to pull together.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 15m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 90 mg, Sugar 2 g, TransFat 0 g
COUNTRY-STYLE STEAK
Mmmm...mmm... This is the recipe that my momma passed down to me. Born and raised in the South, and my momma was raised on a farm, so my family knows a lot about southern cookin'. With this recipe, don't be shy to add other spices to it. This goes great with mashed potatoes, green beans and sweet tea. You can use the gravy from the steak for the mashed potatoes.
Provided by hmclaurin
Categories Meat and Poultry Recipes Beef Steaks
Time 2h35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
- Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
- Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.
Nutrition Facts : Calories 355 calories, Carbohydrate 24.6 g, Cholesterol 27.2 mg, Fat 19.9 g, Fiber 1 g, Protein 18.3 g, SaturatedFat 4.1 g, Sodium 655.7 mg, Sugar 0.1 g
COUNTRY FRIED STEAK
This country fried steak recipe was originally my grandmother's, but I thought it was really bland so I added seasoning to it. Serve it with country gravy and mashed potatoes.
Provided by Laura
Categories Meat and Poultry Recipes Beef Steaks
Time 25m
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.9 g, Cholesterol 75.6 mg, Fat 18.6 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 4.4 g, Sodium 1109.2 mg, Sugar 1.6 g
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