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 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 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
GIDDY-UP STEAK WITH ONION-DATE COMPOTE
Provided by Aarti Sequeira
Time 3h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the rub: In a small bowl, stir together the rub ingredients, making sure to smooth out any brown sugar nuggets. Then, pour half the mixture over 1 side of the flank steak and massage into the meat. Turn the steak over and pour the other half over the meat and massage in. Set aside on the counter up to 2 hours to marinate. You could also marinate the meat overnight in the fridge.
- For the compote: Heat the olive oil in a very large skillet over medium heat. Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil. Cover and reduce the heat to low. Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.
- Warm your grill or grill pan over medium heat.
- When the onions are caramelized, add the dates, vinegar, and water. Stir and cook, covered, for another 15 minutes.
- Fold a paper towel in 4, pour a little vegetable or canola oil onto it, and wipe down your grill pan.
- Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on. It should sizzle upon contact - if it doesn't, your pan wasn't hot enough. This is how you ensure a nice crust on the steak! After 5 minutes on 1 side, flip the steak over, and cook another 4 to 5. Check the temperature; I like my flank steak done medium-rare, so I pull it off as soon as the thermometer register 125 degrees F. Pull onto a chopping board, and tent with foil; allow your meat to rest for 5 minutes.
- Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and deeply unsatisfying! Serve with a dollop of onion compote on top.
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 GRAVY
My family enjoys this simple version of country-fried steak...you can use cubed beef steak in place of the cubed pork steak as well.
Provided by jcasto970
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1-/12 cups flour and 1/4 teaspoons of pepper in small bowl. Sprinkle one side of the meat with the basic seasoning and the other side of the meat with the seasoning salt. Dredge the meat in the flour mixture.
- Heat 1/2 cup oil in a large heavy skillet over medium-high heat.
- Add 2 or 4 of the steaks (don't overcrowd the pan) to the hot oil and fry until browned (approx. 5 minutes per side). Remove each steak to a paper-towel plate to drain. Repeat with any remaining steaks, adding up to 1/4 cup oil, as needed.
- Make the gravy by adding the 2 T. remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 t. pepper and the salt. Reduce the heat to medium, stirring frequently, until the flour is med. brown and the mixture is bubbly. Slowly add the hot water, stirring constantly.
- Return the steaks to the skillet and bring to a boil (can use medium-high heat if needed). Reduce the heat to low and place the onion on top of the steaks.
- Cover the pan and let simmer for 30 minutes.
- Special Seasoning:.
- 1/2 cup all-purpose flour.
- 1/8 cup black pepper.
- 1/8 cup garlic powder.
- (Can be stored in an airtight container for approximately 6 months).
Nutrition Facts : Calories 318.3, Fat 20.8, SaturatedFat 2.7, Sodium 440.8, Carbohydrate 29.3, Fiber 1.8, Sugar 1.2, Protein 4.1
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