Down Home Country Fried Steak Recipes

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).

COUNTRY-FRIED STEAKS

Steps:

• Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. , In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks. , Meanwhile, for gravy, melt butter in a small saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks.

COUNTRY FRIED STEAK

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).

DOWN HOME COUNTRY FRIED STEAK

Steps:

• The gravy takes the longest, so start the gravy by combining the chicken broth, milk, salt and pepper in a medium sauce pan over medium heat.
• As it is heating (but before boiling) be very careful and remove about a 1/2 to 1 cup of the hot liquid.
• Add flour to the liquid and whisk to combine.
• Pour the hot liquid/flour mixture back into the sauce pan and whisk til smooth.
• Bring to a boil and cook for 10-15 minutes until thick. Stir frequently.
• While the gravy is going, heat oil in a deep fryer or large frying pan to 350°F Make sure to have enough oil to cover the steaks while frying.
• Sift flour, salt, pepper, garlic powder, and seasoning salt together into a large shallow bowl.
• Pour water into another shallow bowl.
• Dredge each steak, one at a time, first in the water, then in the flour. Repeat this one more time so that each steak has been coated twice.
• When all steaks have been coated and the oil is hot, drop the steaks, one at a time, into oil. If needed, work in batches. (I usually do.).
• Fry for 8-10 minutes, until golden brown. Place on wire rack with paper towels underneath to drain. (This keeps 'em crispy).
• Serve the steaks hot with gravy poured over.

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

Steps:

• Trim visible fat from meat and cut into 4 equal serving pieces.
• 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 heavy, wide 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 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes.
• Take steak from the pan and drain.
• Leave about 2 Tbsp of drippings and all the browned flecks of crust in the pan.
• Turn the heat a bit lower, sprinkle Wondra flour int o the drippings and stir to keep from lumping while it browns.
• Slowly add half and half, stirring.
• Let it cook until thick, about 3 to 5 minutes.
• Taste and add seasoning, if needed.
• Return the steaks to the gravy and cook an additional 5 mins or so.
• Serve on plate, Mashed potatoes, maybe some green beans with country ham.

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.

BLUE WILLOW INN COUNTRY-FRIED STEAK

Steps:

• Cover the bottom of a large skillet with olive oil. Saute onion over medium heat until tender. Remove the onion and set aside.
• Use a meat mallet to tenderize the steaks. Combine the flour, salt, and pepper. Dredge the tenderized steaks in the flour. Fry each side of each steak in the oil in the skillet 4 to 5 minutes over medium heat. Add more oil if needed.
• Remove each steak to drain on paper towels. Add cream of mushroom soup and water to the skillet, and cook over medium heat, stirring often.
• Preheat oven to 350 degrees F. Place cooked steaks in a 9 x 13 casserole dish. Cover with onions and gravy. Cover the dish with aluminum foil, and bake for 15 to 20 minutes.