Country Fried Steak With Mushroom Gravy Recipes

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 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 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!

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 ONION AND MUSHROOM STEAK

Steps:

• Combine bread crumbs, Parmesan cheese, and green onion in a container. Beat egg in a bowl until fluffy; add milk and whisk together. Dip steaks in egg batter and then in bread crumb mixture until coated and place on a plate.
• Heat butter and olive oil in a saucepan over medium heat. Increase heat to medium-high and place steaks in the saucepan. Cook, without moving steaks, 2 minutes. Continue cooking until golden brown, about 2 minutes more. Transfer steaks to a serving plate and reduce heat to medium.
• Add onion and mushrooms to the saucepan and cook until soft, 3 to 5 minutes. Slowly add broth, flour, and cornstarch, stirring gravy while adding these ingredients. Reduce heat to low and cook without stirring for 1 minute. Stir again, remove from heat, and let sit 1 to 2 minutes more; gravy will thicken as it cools. Cover steaks with gravy.

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:

• 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.