Can anyone help me out today with a good recipe for Country Fried Steak?!
1 (1 1/2 to 2 pounds) flank steak
Salt and pepper
2 1/2 cups flour
Essence, recipe follows
2 eggs, beaten with 2 tablespoons milk
Vegetable oil for frying
6 ounces finely chopped bacon
1/4 cup minced onions
3 cups whole milk
Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with Essence. Dredge the steaks in the season flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to saute for 2 to 3 minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with salt and black pepper. Spoon the gravy over each steak.
nfd?
Answers: COUNTRY FRIED STEAK
1 (1 1/2 to 2 pounds) flank steak
Salt and pepper
2 1/2 cups flour
Essence, recipe follows
2 eggs, beaten with 2 tablespoons milk
Vegetable oil for frying
6 ounces finely chopped bacon
1/4 cup minced onions
3 cups whole milk
Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with Essence. Dredge the steaks in the season flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to saute for 2 to 3 minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with salt and black pepper. Spoon the gravy over each steak.
nfd?
Around here, they call it "Chicken Fried Steak". Here's how to make it Texas style:
4 (4 ounce) beef cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup vegetable shortening
1 cup milk
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 shortening 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. Note: gravy should be quite peppery.
Country fried steak is sometimes also called chicken fried steak.
Here are a couple of recipes using different spices, etc. You will get the nice brown gravy want if you follow the gravy instructions. A tip to keep in mind, if your gravey comes out too thin, thicken it easily with already-mashed potatos or instant mashed potatoes. If you want the gravy darker, add a bit of beef bouillon or instant coffee or kitchen bouquet.
Sometimes I serve it for breakfast with sausage gravy or a country gravy.
Country Fried Steak
1 pound round steak
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons bacon grease or Canola oil
2 tablespoons flour
2 cups milk
Trim fat from meat and cut into 4 equal serving pieces. Pound
steak with a mallet to tenderize it. Mix flour, salt, and pepper in a
shallow, wide bowl and dredge each piece of meat in it, coating
well on both sides. Heat grease or oil until hot but not smoking in
a large, heavy skillet with a lid.
Brown the meat pieces on both sides,turn heat down a bit, cover
and let steak fry like chicken for 15 minutes, until done. Remove
cover and let steak crisp for about 5 minutes. Take steak from
the pan and drain. Leave about 2 tablespoons of drippings and
all the browned flecks of crust in the pan.Turn the heat a bit
lower, sprinkle flour into the drippings and stir to keep from
lumping until it browns slightly. Slowly add milk, stirring. Let it
cook over low heat until thick,about 3 to 5 minutes. Taste and
add seasoning, if needed.
Serve gravy on the side. This is also sometimes served by placing some gravy on the dinner or serving plates UNDER the chicken fried steak.
Makes 4 servings
Country Style Steak
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoon dried thyme
3/4 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
2 1/2 pounds round steaks, cut 1/2" thick
3 slices bacon, cut in 1" squares
peanut oil or lard, if needed
6 tablespoons flour
1 teaspoon salt
4 cups sliced onions
2 cloves garlic, chopped
1/2 teaspoon sugar
3 cups cold water or beef stock
Combine the pepper, thyme, sage, and red pepper flakes in a
bowl and rub the steaks well all over with the mixture. Set aside
to season for at least 20 minutes, preferably overnight, covered,
in the refrigerator.
Render the bacon in the skillet or saute pan until it browns.
Remove the bacon, drain, and set aside. If necessary add fat to
the pan for browning the steaks. Combine the flour and salt on a
plate and dredge the steaks reserving the remaining flour for
thickening the gravy. Over medium heat brown the beef well on
each side and reserve the steaks. Add the onions and garlic and
saute over low heat until tender. Sprinkle with sugar and the
remaining flour. Stir in well, raise heat to medium, and cook until
golden. Add the water or stock slowly, stirring constantly.
Return the steaks and bacon to the pan and simmer for 40
minutes or until very tender.
Serves 6 to 8
try one of these
Country Fried Steak
Peanut oil or lard for frying
1 lb round beef steak, (or pork tenderloin) trimmed, cubed (preferable twice cubed)
salt
black pepper
enough buttermilk or milk (not lowfat), to cover meat
1/2 cup self rising flour
1 teaspoon table salt
1/4 tsp black pepper
1/4 tsp paprika (optional)
If you can, ask butcher to run the beef through the cuber TWICE. Otherwise, trim bones or excess fat or ligaments from the beef, divide it into four pieces, then beat or pound it with the clean, open top of a or wine bottle or with a
meat mallet, turning once. Sprinkle meat lightly with salt and black pepper. Place meat in a bowl and pour some buttermilk or milk over it. Let it sit about 10 minutes. Remove meat from milk.
Mix flour, salt, black pepper and paprika (optional), combining well. Place meat in the mixture and coat it well on both sides. Set it aside, reserving flour for second coating of beef. Heat a large heavy skillet over medium high heat. Add
oil or lard to skillet and heat it over medium to medium-high heat until it sizzles when a drop of two of water is placed in it. Now take each piece of beef that you have floured once and dip it into the flour the second time, coating it
well. Gently place the meat in the hot grease.
Reduce heat to medium. Take a lifting or turning spatula and lift each piece of beef so that the grease is under it and the beef is not sticking to the pan. When golden brown on one side, turn the beef and repeat until gold brown on the
other side. (Turn beef only once.) It will cook quickly in about 10 minutes. Have ready a pan or platter with a rack on it. Drain each piece and remove it to the rack to drain further.
Serve hot! Enjoy!
Bubba's Country-Fried Steak and Gravy
Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 4 servings
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through
cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
1 bunch green onions, or 1 medium yellow onion, sliced
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 the flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 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.
Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon 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 water and the Ac'cent, if using, stirring constantly. 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.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
********CHICKEN FRIED STEAK
2 pkg. tenderized cube or round steak
1 c. whole milk
1 1/2 c. flour
2 tsp. salt
1 tbsp. black pepper
1 1/2 - 2 c. cooking oil
Good heavy skillet
I start heating my skillet first and when it gets warmed up (7 minutes), I add my cooking oil and let it heat also. While that is heating up, I get the steak ready, pound each steak with the side of a mallet or palm of your hand until very thin. Place steaks (2 at a time) in shallow dish containing milk. Next, mix the flour, salt and pepper in a shallow dish. Remove steak from milk, dredge in flour mixture, place into skillet and brown on both sides. Continue cooking until all steaks are cooked.
CREAM GRAVY:
1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper to taste
I use another skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.