Country Fried Steak With Mushroom Gravy Recipes

Steps:

• Combine bread crumbs, Parmesan cheese, and green onion in a container. Beat egg in a bowl until fluffy; add milk and whisk together. Dip steaks in egg batter and then in bread crumb mixture until coated and place on a plate.
• Heat butter and olive oil in a saucepan over medium heat. Increase heat to medium-high and place steaks in the saucepan. Cook, without moving steaks, 2 minutes. Continue cooking until golden brown, about 2 minutes more. Transfer steaks to a serving plate and reduce heat to medium.
• Add onion and mushrooms to the saucepan and cook until soft, 3 to 5 minutes. Slowly add broth, flour, and cornstarch, stirring gravy while adding these ingredients. Reduce heat to low and cook without stirring for 1 minute. Stir again, remove from heat, and let sit 1 to 2 minutes more; gravy will thicken as it cools. Cover steaks with gravy.

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.

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.

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.

Steps:

• Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture then dredge in flour mixture. Repeat procedure with remaining steaks.
• Heat oil in a large nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm.
• Add mushrooms to pan and sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Spoon over steaks.
• Serve with mashed potatoes.

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.

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).

Steps:

• In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
• Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
• Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.

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!

Steps:

• HOUSE SEASONING:.
• Mix ingredients together and store in an airtight container for up to 6 months.
• STEAK:.
• 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 buttermilk and then flour.
• Heat 1/2 cup oil in a heavy skillet over medium-high heat.
• Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 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.
• Drain all but 4 TBS drippings, and scrapings.
• GRAVY:.
• Add 4 tablespoons flour to the pan drippings, scraping the bottom with a wooden spoon.
• Stir in the 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 whole milk, stirring constantly with whisk.
• 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.
• NOTE:.
• See Paula Deen's biscuits to serve with this.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
• Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
• Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
• Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
• Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.

Steps:

• Remove the outer leaves from the cauliflower and trim the stem so the cauliflower can sit upright on a cutting board. Using a serrated knife, carefully cut the cauliflower into 1-inch (2.5 cm) thick slabs. Reserve any florets that fall off as you are cutting. You should get 3 to 4 "steaks."
• Fill a large, shallow pan with 1½-2 inches (4-5 cm) of water. Bring to a gentle boil over medium heat. Add 2 teaspoons salt. Working in batches, gently lower cauliflower steaks into the water. They should be just barely submerged. Cook for 4-5 minutes, until the stems can be pierced easily with a fork but are still slightly firm. Transfer the steaks to paper towels to drain. Repeat with the remaining steaks. Cook reserved florets for 2-3 minutes, until pierced easily with a fork.
• Drain cooking water from the pan and wipe dry. Melt the butter in the same pan over medium heat. Add the shallot and garlic and sauté until softened, about 2 minutes. Add the mushrooms, sage, thyme, and 1 teaspoon of salt and cook until the mushrooms begin to release their juices and brown, about 5 minutes.
• Stir in 3 tablespoons flour, mixing well to coat the mushrooms. Cook for 2-3 minutes, until the flour just starts to brown.
• Pour in 2 cups (480 ml) milk and stir well to incorporate. Bring to a gentle boil, then reduce the heat to low and simmer for 5 minutes, until the sauce thickens. Season with salt and pepper to taste. Remove from the heat and cover to keep warm until ready to serve.
• In a shallow dish, mix together the remaining flour, the cornstarch, garlic powder, onion powder, paprika, and 2 teaspoons salt.
• In a separate shallow dish, whisk to combine the eggs with the remaining milk.
• Working in batches, dip the cauliflower steaks and florets in the flour mixture, turning to coat completely. Dip in the egg mixture, letting any excess egg drip off. Dredge once more in the flour mixture, shaking off any excess flour or clumps.
• Heat 1½ inches (3 cm) of canola oil in a large, high-sided pan until a deep-fry thermometer reaches 325˚F (160˚C).
• Working in batches, carefully lower 1-2 cauliflower steaks at a time into the hot oil. Cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes, until deep golden brown. Transfer to paper towels to drain and repeat with the remaining cauliflower steaks and florets.
• Pour the gravy over the cauliflower steaks and garnish with parsley and black pepper. Serve the florets with gravy in a small bowl, for dipping.
• Enjoy!

Steps:

• Mix flour, breadcrumbs, parmesean cheese, and seasonings in a bowl.
• Dip steaks into a small amount of milk and then dredge in the flour mixture.
• Place 3-4 tablespoons of olive oil in frying pan over medium-high heat.
• Cook steaks for 5 minutes on one side (cooking time depends on thickness of steak).
• The juices from the steak might soak up the flour, so before you flip the steaks add some more of the flour mixture, patting it down with a spatula.
• When brown, flip over and continue to cook for another 3 mintues (again cooking time varies).
• When finished cooking, remove steaks and keep warm.
• FOR GRAVY:.
• Once steaks are finished cooking add a small amount of oil (most of oil, if not all, will have been used in cooking the steaks) and cook the mushrooms.
• Add 1/4 water, salt&pepper, and continue cooking.
• Make sure to get all of the scraps from the sides of the pan that the steaks left into the liquid you are cooking the mushrooms in.
• When most of liquid is cooked off, sprinkle remaining flour over mushrooms and cook for 1 minute.
• Add milk and cook until thickened to your liking.
• Serve with mashed potatoes and enjoy!