Country Steak Gravy Recipes

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:

• After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
• Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.

Steps:

• 1. Slice roast into thin slices. Dredge in flour & seasoning, salt and pepper.
• 2. In a lg fry pan add oil & garlic. Place slices of meat and brown on both sides; remove when browned. Add more oil and saute onions till caramelized. Remove onions. Add water to the drippings and then the gravy packets.
• 3. Add back in the meat & onions. Simmer on low for 1 1/2 hrs or till tender. Pour over rice or mashed potatoes. Can be made in the crock pot.

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:

• 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:

• Roll steak in flour and fry real brown.
• Take steak up and add flour to grease,brown.
• In a cup,add bouillon to hot water to dissolve.
• add to the ammount of cold water you have in a bowl as to how much gravy you wish to make.
• Add water to browned flour and put steak over in the gravy;Let come to a boil.
• Pour the steak and gravy in a double boiler; steam on low heat for 3 hours.
• Enjoy!
• **I have also put the steak and gravy in a pyrex dish.
• Cover it with foil,then put it in the oven on 300-325* for 2-1/2-3 hours.
• the meat is sooo tender fixed both ways!
• You may need to adjust the oven time, based on how your oven cooks.

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:

• 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:

• 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:

• Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt.
• Dredge steak in 1/2 cup flour and dip into 1/2 cup milk.
• Return to flour and dredge again.
• Brown steaks in hot oil in large, heavy skillet.
• Remove from skillet and drain on paper towels: set aside.
• Pour off pan drippings, reserving 3 tbs.
• Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
• Add 2 cups milk; cook stirring constantly.
• Stir in 1/2 tsp salt and 1/4 tsp pepper.
• Add steak to gravy; cover and reduce heat and simmer for 25 minutes.
• Remove cover and cook an additional 5 minutes.
• Serves 8.

Steps:

• In a shallow dish beat together egg and 1/2 cup milk, set aside.
• In another shallow dish or on a plate mix together 3/4 cup of flour,seasoned salt,pepper,and garlic powder.
• Shape ground beef into three equal sized oval "steaks" and flatten into 1/4 inch thickness.
• Add each "steak" one at a time to egg mixture, coating both sides well.
• Then add each "steak" to seasoned flour,making sure to cover each side well.
• Heat oil over medium heat in skillet large enough to hold all the "steaks".
• Add "steaks" to hot but not smoking oil, cook until both sides are golden brown.
• Remove "steaks" and keep warm.
• To make gravy, drain all but 3 Tablespoons oil, add flour and stir into oil until a paste like texture is reached.
• Cook this mixture (roux) for about 5 minutes on medium heat to eliminate the raw flower taste, then warm the milk before adding to roux.
• Stir in milk a little at a time until desired thickness is reached, if you want it a little thinner add a bit of water.
• At this point,taste and add more seasoning if desired.
• Pour gravy over "steaks" and mashed potatoes.