Country Round Steak N Gravy By Freda Recipes

COUNTRY ROUND STEAK N GRAVY BY FREDA

Steps:

• 1. 1.Cut Round steak into 3" serving size Pieces. 2.Remove all fat as possible. 3.Dredge meat in Flour. pound in with mallet, then dredge again.
• 2. 1. Heat Shortening in fry pan, (or electric skillet) 2. Brown Meat on Both sides, do not cook thru Just brown. 3. place meat in roaster pan or oven proof large casserole, with a cover. 5. top with chunks of onion
• 3. Sprinkle meat in Roaster pan with dry onion soup mix. 1. Combine Soup, water and Worchestershire sauce in small bowl, and whisk together. 2. Add the dredging flour to mixture, whisk. Pour over Meat in Roasting pan. 3. Add 1 more cup Water, Cook @ 350 in oven for 1-1 1/2 hr. or til Fork tender. Meat is done when Fork Tender. TIP: If gravy gets too thick add another bit more Water to gravy consistency. Serve with Mashed taters, and green beans or your Favorite Vegie. This will make the Best tastiest gravy ever.

COUNTRY SALISBURY STEAK WITH ONION GRAVY BY FREDA

Steps:

• 1. In a Bowl, Combine 1/3 Cup of the Soup with the Ground Beef, Crumbs, Egg, Salt and Pepper, (Onions and Bell Pepper is Optional) Mix well.
• 2. Shape into Patties . . should make 6 patties.
• 3. In SKillet, over Med. High Heat, Brown Patties, about 8 minutes till browned on both sides. (add the optional Onions if Desired while Browning patties.) . . . Pour off Fat. only if More than 2 Tbs of fat.
• 4. Grdually blend the Remaining Ingredients; in the Skillet, stir to Loosen the Browned Bits off the Bottom of the Skillet. (including additional Optional Sliced Onions,& Mushrooms, if desired) Gravy will thicken as it cooks. if too thick add more Broth, or Cream. Cover; COOK over Low Heat for about 20 Minutes. Makes 6 Servings and its own ONION Gravy. Serving Suggestions: Serve Over Mashed taters, or Rice, with Your favorite Salad or Vegie. Our Family favorite any night of the Week.. Down Home Country Comfort meal, With items found in most all our Kitchens. ENJOY

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 STEAK AND MILK GRAVY

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.

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 WITH GRAVY

Steps:

• Pour flour into a mixing bowl and season generously with seasoning salt, salt, and pepper.
• Whisk eggs and milk together in a separate bowl.
• Place steaks on a cutting board between two layers of plastic wrap; beat with a meat tenderizer on both sides for 3 to 5 minutes.
• Discard plastic wrap and sprinkle seasoning salt on top of steaks. Dip steaks in flour mixture until coated on both sides. Dip into egg mixture, then back into flour mixture a second time; steaks should be completely covered in flour on both sides. Sprinkle again with seasoning salt.
• Fill a large skillet halfway with vegetable oil and heat to medium-high. Allow oil to heat to 375 degrees F (190 degrees C).
• Fry steaks in the hot oil for 3 minutes per side. Remove to a paper towel-lined plate to drain.
• While steaks are frying, stir water into gravy mix in 2-quart microwavable bowl. Microwave on high until thickened, stirring every minute, 4 to 6 minutes total.
• Serve hot steaks with gravy.