Steak Bobcat Country Style Recipes

COUNTRY STYLE STEAK

Steps:

• Preheat the oven to 300 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
• Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

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-STYLE STEAK

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
• Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
• Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

STEAK - BOBCAT COUNTRY STYLE

Steps:

• Place steak on deep plate or in pie pan.
• Sprinkle lightly with garlic powder, too much will kill your meat's flavor.
• Cover very generously with seasoning salt, you can't add to much of this.
• Add plenty of worsteschire sauce, making sure it gets through the seasonings to the steak.
• Flip steak over and repeat all 3 ingredients in order.
• Let marinate for 20 - 45 minutes, flipping over at half time.
• Heat your grill on the highest setting for 5 - 10 minutes.
• Add steak once grill is hot and pour 1/2 of the remaining marinade on the steak - be careful not to let the grill flame up.
• Cook for approximately 3 minutes and rotate the steak 180 degrees.
• Cook for another 3 minutes and turn the steak over, pour the remaining marinade on at this time, again watch out for flames.
• Cook for 3 minutes and rotate the steak 180 degrees.
• Your steak is done when you see the meat starting to separate from the bone, but cut into it to check for individual preference on color.
• These instructions are for a 2 - 2 1/2 lb. porterhouse steak, about 1 1/2 - 2 inches thick, cooked on a regular gas grill, preferably to a rare (warm red) state. If cooking for guests sharing the steak, you can always cook a little longer in the microwave for those that like the center pink or well done.
• Serve hot with your favorite red wine and good cheese, light salads & herb pasta or mashed potatoes and steamed veggies aren't a bad idea either.
• Best part is any leftovers make great cold steak salads, yummy toppings for nachos or breakfast fillings for tortillas.

TOMATOES COUNTRY STYLE

Steps:

• Beat together in mixer, or process in food processor, the garlic, parsley, salt and cream cheese; add basil, if desired.
• Cut tomatoes into 12 even slices, about 1/2 inch thick.
• Spread 6 slices with about 2 Tbsps of cream cheese mixture each; top with remaining slices to make 6 sandwiches.
• Dip each in flour, then in egg mixture, and finally in crumbs.
• Fry on both sides over medium heat in mixture of butter and olive oil until brown.
• Garnish with fresh basil or parsley, if desired.

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.

RISOTTO COUNTRY STYLE

Steps:

• Melt butter in a 2-quart saucepan; add in the onion, carrots, celery, and half the parsley; cook slowly over low heat until the vegetables are wilted and nearly tender.
• Add in the rice and, stirring constantly, saute until the grains of rice are opaque and make a clicking sound against the metal of the saucepan, approximately 1-2 minutes.
• Meanwhile, heat the broth until it is very hot; turn off the heat, but keep the broth hot on a warm burner.
• Add the white wine to the rice and cook slowly, stirring constantly, until it is completely absorbed.
• Add the hot broth to the rice one ladleful at a time, stirring frequently.
• The rice should cook very slowly over low heat.
• Wait until all the liquid is absorbed before adding the next ladleful of broth.
• Midway through cooking time add salt and pepper to taste.
• When the risotto is just tender, add the ricotta, 2 tablespoons of butter, parmesan cheese, and the remaining parsley.
• Turn off the heat and stir vigorously until all the butter and cheese are absorbed and the ricotta is well mixed into the risotto.
• Serve immediately; pass the Parmesan at the table.

BOOYA SOUP COUNTRY STYLE

Steps:

• Combine meats, bones, onion, parsley, split peas, lima beans and seasonings in a large kettle.
• Add water to cover; bring to boil and then reduce heat.
• Cover and simmer about 5 hours or until meat is tender.
• Remove meat from bones and cube; discard bones.
• Skim fat from stock. Return meat to kettle and add cabbage, carrots, rutabaga and green pepper.
• Simmer covered for about 1 more hour.
• Add undrained canned vegetables; simmer 1/2 hour more.
• Enjoy!