Awesome Country Fried Steak Eggs Recipes

Steps:

• 1. Disclaimer: I just want to say, up front, that this recipe probably has enough calories, and fats to service a platoon of soldiers. I think I could have this as a breakfast every day... But I don't.
• 2. THE COATING
• 3. Mix together all the dry ingredients in a bowl.
• 4. Using your hands, or a pastry blender, cut the shortening, or the oil, or softened butter into the dry ingredients, until the mixture resembles a coarse meal.
• 5. Reserve for later use.
• 6. Chef's Note: If you make more of this than you need, simply place it in the refrigerator in a tightly sealed container. It should last for several months.
• 7. THE COUNTRY-FRIED STEAKS
• 8. Chef's Note: When you tenderize a steak, you are essentially pounding it with a dimpled mallet, which is an excellent way to take out your frustrations. But something else besides tenderizing is happening. You're pounding what's on the surface of the steak into the interior of the steak. If there are any nasty bacteria on the outside, they are now on the inside. Two things: First, make sure that you're working with fresh steaks, and second, make sure you cook them thoroughly, minimum internal temperature should be 160f (71c). No rare or medium rare when it comes to tenderized steaks, or any ground meat products.
• 9. Add the flour, salt, and pepper to a shallow pan and thoroughly combine.
• 10. Whisk the egg and water together, and add to a second shallow pan.
• 11. In a third pan add the coating mix, which you previously made.
• 12. Start with the flour, and coat the steaks.
• 13. Next dip into the egg mixture.
• 14. Finally, coat the steaks generously with the coating mix.
• 15. Allow the steaks to rest on a parchment-lined baking sheet for 20 minutes.
• 16. Chef's Note: The resting period will help to set the crust.
• 17. Chef's Tip: While the steaks are resting, you might want to drop down a bit in the recipe, and make the milk gravy. Then, keep it warm on a side burner, and cook the steaks. And speaking of steaks, let's get to it... I'm hungry.
• 18. Add the oil into a large frying pan (I prefer cast iron), over medium-high heat.
• 19. When it begins to shimmer, add the two steaks, and fry 4 to 5 minutes per side, or until they are nice and golden brown.
• 20. Remove the steaks from the pan, and drain on paper towels.
• 21. THE MILK GRAVY
• 22. Remove all but three tablespoons of the oil from the pan that you used to cook the steaks, and place over a burner at medium heat.
• 23. Add the flour to the pan, and mix until it absorbs all the oil (you're making a roux).
• 24. Add the salt and black pepper, and combine.
• 25. Add the milk to the roux, and whisk until thoroughly combined, and thickens.
• 26. Chef's Tip: To prevent lumps in the gravy, after adding the flour to the oil, slowly add the milk a little at a time and mix with the whisk, and then add more milk and whisk until all the milk has been added, and you have the desired consistency. Check for proper seasoning, and you've got it.
• 27. Serving Suggestion: Fry up two nice over-easy eggs, lay the steak next to the eggs, with some hash browns and cover in the milk gravy... don't forget a couple of nice skillet baked buttermilk biscuits. Now that's a proper Southern breakfast... Enjoy
• 28. Keep the faith, and keep cooking.

Steps:

• Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
• Heat 1/4 cup vegetable oil in a skillet over medium heat.
• Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
• Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
• Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.

Steps:

• For the gravy: Fry the bacon until crispy, and then finely chop and set aside. Crumble the sausage and saute until cooked through, and then set aside.
• Melt the butter in a large saucepan, and then stir in the flour over medium heat. Add the milk slowly, stirring constantly, and cook until thick, 5 minutes. Stir in the bacon and sausage, and season with garlic, hot sauce, thyme, salt and white and black pepper. Keep warm.
• For the steak: Heat oil in a large heavy-bottomed skillet to 350 degrees F. Pound the meat with a meat tenderizer; it should be neither thick enough to be tough, or falling apart. Dip the steak cubes in the egg wash, followed by the flour.
• Fry the steak cubes until golden brown and crispy, and then drain excess oil. Place the steak on plates, dress with the gravy and serve with eggs and potatoes.

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.