Pioneer Woman Country Fried Steak Recipe Recipe For Lasagna

THE BEST LASAGNA. EVER.

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you're feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
• In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until "al dente" (not overly cooked). Drain.
• To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
• Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

PIONEER WOMAN'S BEST EVER LASAGNA

Steps:

• Preheat oven to 350 F
• In a large skillet over medium heat, fry the ground beef, sausage and garlic until cooked through
• Drain off the excess fat
• Stir in 2 Tbsp parsley and 2 Tbsp basil
• Add the tomatoes, tomato paste, salt, and freshly ground black pepper
• Stir together well, simmer over low heat, uncovered, for 45 minutes, stirring occasionally
• In a medium bowl combine the cottage cheese, eggs, ½ Cup of the Parmesan cheese and 2 Tbsp parsley
• Stir together well
• Layer 4 noodles in the bottom of a 9x13 pan
• Spoon half of the cottage cheese mixture over the noodles
• Sprinkle half of the mozzarella cheese on top of the cottage cheese mixture
• Spoon just under half of the meat mixture on top of the mozzarella
• Spread evenly being careful not to disturb the layers
• Repeat the layers, beginning with noodles, cottage cheese, mozzarella, and ending with a thick layer of meat sauce
• Sprinkle the remaining ½ Cup Parmesan over the top
• Bake for 45 minutes until the lasagna is hot and bubbly
• Allow to stand for 10 minutes before cutting into squares
• * Lasagna can be frozen, unbaked

PIONEER WOMAN COUNTRY FRIED STEAK

Steps:

• Arrange three bowls in a line. In the first, mix the milk with the eggs. In the second, mix the flour with the seasoned salt, black pepper, paprika and cayenne. Place the steak in the last bowl. At the end of the line, place a clean plate, ready for the breaded steak. Take the first steak and sprinkle both sides with kosher salt and pepper. Coat it in the flour mixture, then place in the milk/egg mixture, coating thoroughly. Finally, place it back into the flour mixture and turn it, making sure it is well coated. Place on the clean plate, then repeat with the other steaks. Heat the oil and butter over a medium heat in a large skillet. Test by dropping in a few sprinkles of flour, which will sizzle when the oil is hot enough. When the oil is ready, add 3 pieces of the steak at a time and cook until the edges start to look golden. This will take around 2 minutes each side. Place the meat on a plate lined with paper towels and keep warm whilst you cook the rest. Once all the steak is cooked, pour the grease from the pan into a heatproof bowl and return the skillet to the stove (don't clean it first). Set the heat to medium-low and return 1/4 cup of the grease back to the skillet. Once the grease is hot, sprinkle the flour for the gravy over it evenly. Whisk the flour into the grease, which will create a golden brown paste (roux). If it looks too greasy, add a little extra flour. If it seems too clumpy, add a little more grease. Once the roux is a deep, golden brown color, whisk in the milk. Add seasoned salt and black pepper to taste and cook until the gravy is thick and smooth, stirring constantly. This should take 5 to 10 minutes. If the gravy becomes too thick, add a little more milk. Serve the meat with mashed potato and top with the gravy.

CHICKEN FRIED STEAK WITH GRAVY

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!

LOAF PAN LASAGNA

Steps:

• Cover a baking sheet with plastic wrap.
• Bring a large pot of water to a boil and add some salt. Cook the lasagna noodles until al dente, 5 to 7 minutes. Drain, then lay out flat on the wrapped baking sheet until ready to assemble.
• Meanwhile, heat the oil in a large skillet or saucepan set over medium-high heat. Add the sausage, beef and garlic and cook until the meat is browned completely, about 5 minutes. Drain off all but 2 tablespoons of the fat (if needed), add the tomato paste and fry for 1 minute. Add the tomatoes and crush with a spoon. Add the basil, 1 tablespoon of the parsley and 1 tablespoon salt. Bring to a simmer and cook for 25 to 30 minutes.
• In a medium bowl, add the cottage cheese, ricotta, beaten eggs, 1/2 cup of the grated Parmesan, 2 teaspoons salt and remaining 1 tablespoon parsley and mix together well. Set aside.
• Before or during assembly, cut or tear the lasagna sheets in half crosswise.
• To assemble each loaf pan: Add just enough meat sauce (about 1/4 cup) to cover the bottom of each of three 8 1/2-by-4 1/2-by-2 1/2-inch aluminum foil loaf pans. Layer 4 half lasagna sheets, overlapping, over the sauce on each. Top with 1/2 cup of the cottage cheese mixture, spread evenly. Top with 3 slices mozzarella, then 1/2 cup meat sauce, then 4 half lasagna sheets, overlapping. Top with 1/2 cup cottage cheese mixture, spread evenly, 3 slices mozzarella and 1/2 cup meat sauce. Finish with 4 half lasagna sheets, overlapping, 1/2 cup meat sauce and 1 tablespoon grated Parmesan. The lasagnas can be baked right away, covered in foil and refrigerated for up to 2 days or wrapped in foil and frozen.
• If baking right away, preheat the oven to 350 degrees F. Put the loaf pan on a baking sheet and bake until hot and bubbly, about 20 minutes. Serve with a couple of slices of ciabatta or baguette and cherry tomatoes tossed in basil.
• If baking from frozen, put the loaf pan on a baking sheet, cover with foil and bake at 350 degrees F for 1 hour. Uncover and bake until hot and bubbly, an additional 20 to 25 minutes.

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.

COUNTRY FRIED STEAK

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).

PIONEER WOMAN LASAGNA

Steps:

• In a large skillet, brown meat with garlic, drain half the fat, and add the next 6 ingredients.
• Simmer uncovered, 45 minutes.
• Boil one 10 oz package lasagna noodles with 1/2 teaspoon salt and 1 tablespoon olive oil. Cook noodles al dente.
• Combine in a bowl: cottage cheese, eggs,Parmesan Cheese, salt, dried parsley flakes
• Place 4 noodles in a baking dish.
• Spread half the cottage cheese mixture over the noodles.
• Add 1/2 pound of mozzarella slices, and a little less than half the meat mixture.
• Repeat the layers, ending with the meat mixture.
• Sprinkle generously with Parmesan and bake 20 to 30 minutes at 350 degrees until hot and bubbly.
• Let stand 10 to 15 minutes before cutting into squares, unless your family is wigging out with hunger -- in which case, go ahead and dig inches.

STEAK SANDWICHES - PIONEER WOMAN

Steps:

• Melt 2 TBSP butter over medium heat in large skillet. Slice onions and cook until soft and light brown (7-8 minutes). Remove and set aside.
• Meanwhile, slice cube steak thinly against the grain. Sprinkle with seasoned salt.
• After onions have been removed from skillet, melt another 2 TBSP butter over high heat.
• Add meat in single layer. Cook one side until brown (at least one minute), then flip and cook until brown, another minute.
• Add 1/2 cup worcestershire sauce, 5 dashes of Tabasco, and 2 more TBSP butter. Add cooked onions. Stir to combine.
• Using last 2 TBSP butter - butter halved French rolls and brown on skillet or griddle.
• Put bottom half of French rolls on plates. Put one fourth of meat mixture on each, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and enjoy!