Easy Country Fried Steak Recipe Recipe For Zucchini

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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



Country Fried Steak image

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

1 egg
¼ cup milk
1 cup all-purpose flour
1 (4 ounce) packet saltine crackers, crushed
1 ½ teaspoons seasoned salt
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons Montreal steak seasoning
4 (4 ounce) cube steaks
2 tablespoons vegetable oil

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

COUNTRY FRIED STEAK



Country Fried Steak image

Also known as chicken fried steak. Not to be confused with chicken. When they do chicken this way it is chicken fried chicken.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs cube steaks
1 cup all-purpose flour, plus
3 tablespoons all-purpose flour, divided
1 1/2 teaspoons salt, divided
1 1/4 teaspoons pepper, divided
1 teaspoon paprika
2 1/2 cups milk, divided
3 eggs, beaten
4 tablespoons oil
butter

Steps:

  • Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
  • Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
  • Season both sides of cube steaks with additional salt and pepper, if desired.
  • Dip cube steaks in milk, then dredge in seasoned flour.
  • Dip floured steaks in egg wash, then again in the seasoned flour.
  • Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
  • Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
  • Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
  • Add enough butter to the pan to equal 3 tbsp along with the oil.
  • Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
  • Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
  • Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).

Nutrition Facts : Calories 272.7, Fat 15.5, SaturatedFat 4.3, Cholesterol 107.2, Sodium 667.5, Carbohydrate 24.2, Fiber 0.9, Sugar 0.2, Protein 9.1

QUICK COUNTRY-FRIED STEAK



Quick Country-Fried Steak image

That delicious old-country taste right at home. Always a big hit. Whip up some mashed potatoes and even some peas and carrots and you've got a whole meal ready to go! Amount of left-over mixture depends on how evenly and how thoroughly you coat each steak. Tweaking and experimenting will be required to nail down a better proportion ratio so that there is less mix left over.

Provided by Chanory

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 6

Number Of Ingredients 13

⅔ cup milk
2 eggs
1 ½ cups crushed saltine crackers
¾ cup all-purpose flour
1 teaspoon salt
¼ cup vegetable oil
6 (5 ounce) beef cube steaks
½ cup all-purpose flour
¼ cup minced onion
2 ¾ cups milk
¼ cup vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
  • Heat 1/4 cup vegetable oil in a skillet over medium heat.
  • Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
  • Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
  • Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 39.8 g, Cholesterol 106.8 mg, Fat 32 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 8 g, Sodium 1081.9 mg, Sugar 7.1 g

SOUTHERN-FRIED BAKED STEAK



Southern-Fried Baked Steak image

When our family gets together, they often ask me to prepare this main course. They love its down-home flavor.-Howard Haug, Hewitt, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 9

2 pounds beef top round steak, trimmed
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups all-purpose flour
1/2 cup milk
1 egg, lightly beaten
Oil for deep-fat frying
1 medium onion, chopped
1 cup beef broth

Steps:

  • Pound steak to tenderize; cut into serving-size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back into flour. , In a large skillet, brown meat on both sides in oil. Place onion in an ungreased 13-in. x 9-in. baking dish. Place meat over onion. Pour broth over all. Cover tightly and bake at 350° for 1-1/2 hours. Uncover; bake 20 minutes longer.

Nutrition Facts : Calories 467 calories, Fat 21g fat (3g saturated fat), Cholesterol 117mg cholesterol, Sodium 606mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 39g protein.

ZUCCHINI BEEF SKILLET



Zucchini Beef Skillet image

This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. -Becky Calder, Kingston, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
2 teaspoons chili powder
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium zucchini, cut into 3/4-inch cubes
2 large tomatoes, chopped
1/4 cup water
1 cup uncooked instant rice
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.

Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 749mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.

STIR-FRIED ZUCCHINI AND BEEF



Stir-Fried Zucchini and Beef image

My version of a recipe from a book titled Quick & Easy Korean Cooking for Everyone, via RecipeSource.com. The recipe originally called for cucumbers instead of zucchini; somehow I bought the zucchinis instead (I know, I know...) and I loved the end result, so here it is! The directions are a little vague, but I am a beginner cook and managed just fine. Enjoy over rice, with Sriracha.

Provided by Shalabhanjika

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

4 zucchini, thinly sliced
1/3 lb lean beef (julienned or thinly sliced)
1 teaspoon salt
1 tablespoon sesame oil or 1 tablespoon other oil
1/4 teaspoon crushed garlic
salt and pepper, to taste
1 tablespoon finely chopped green onion
1 tablespoon toasted sesame seeds
1 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon ground red chili pepper
1/4 teaspoon salt
shredded chili pepper, to garnish

Steps:

  • Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. Remove from pan/wok with a slotted spoon and set aside.
  • Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt.
  • Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili.

FLANK STEAK WITH ZUCCHINI



Flank Steak With Zucchini image

Marinate the meat at leisure, allow enough time to salt the zucchini to extract excess moisture and you are ready for speed-dial cooking. Once cooked, the dish can also bide its time, to anchor a summer buffet at room temperature.

Provided by Florence Fabricant

Categories     meat, main course

Time 5h40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 1/2 tablespoons light brown sugar
1 teaspoon five-spice powder
1 3/4 to 2-pound flank steak
2 pounds zucchini, trimmed
Salt
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon slivered ginger
4 scallions, chopped
Leaves from 20 stems cilantro

Steps:

  • Mix soy sauce, mirin, sesame oil, vinegar, sugar and five-spice powder in a bowl. Place meat in a shallow dish, cover with mixture, turn, cover and marinate 3 to 5 hours in refrigerator.
  • Meanwhile, julienne zucchini lengthwise, preferably using a mandoline for longer strips than in a food processor. Separate into strings, place in a bowl, toss with 1 1/2 teaspoons salt and set aside for one hour. Rinse and squeeze dry on paper towels.
  • Heat grill. Drain marinade from meat into a saucepan. Grill steak 3 to 4 minutes on each side for medium rare. Set aside on a cutting board.
  • Heat oil in a skillet. Add garlic and ginger, saute a couple of minutes, add zucchini and stir-fry until wilted. Stir in scallions and cilantro. Season with salt. Spread on a platter. Bring marinade to a simmer. Slice meat thin on the bias and arrange on zucchini. Pour hot marinade over meat and serve.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 8 grams, Sodium 1160 milligrams, Sugar 9 grams

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