CHICKEN FRIED STEAK WITH GRAVY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
- For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
- Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!
CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)
A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken breasts with black pepper.
- In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
- In another shallow dish whisk together eggs with 3/4 milk.
- Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
- Pour the oil into a large skillet and heat to 360 degrees F.
- Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
- Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
- In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
- Serve the creamed gravy with the breasts.
CHICKEN-FRIED STEAK & GRAVY
As a child, my grandmother taught me how to make this chicken-fried steak. I taught my daughters, and when my granddaughters are bigger, I'll show them, too. -Donna Cater, Fort Ann, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.
Nutrition Facts : Calories 563 calories, Fat 28g fat (5g saturated fat), Cholesterol 148mg cholesterol, Sodium 839mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 46g protein.
BAKED CHICKEN-FRIED STEAK WITH MUSHROOM GRAVY
Very easy and comforting autumn or winter steak and gravy dish. Serve with rice, wild rice, mashed potatoes, or noodles. Great on biscuits, as well.
Provided by SeedyMe NC
Categories Meat and Poultry Recipes Beef Steaks
Time 1h35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 285.8 calories, Carbohydrate 23.6 g, Cholesterol 31.9 mg, Fat 12.9 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 583.1 mg, Sugar 1.9 g
CHICKEN FRIED STEAK WITH GRAVY
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat a medium-high skillet over medium-high heat. Add oil. Cook's Note: Oil is heated when you drop a little flour in and the oil spits.
- Pound out the cube steaks with a meat mallet until they are 1/4 to 1/2-inches thick. Salt and pepper both sides. Mix the flour, cayenne and paprika together in a bowl. Beat the eggs in another bowl. Dredge the steaks through the flour, then egg mixture, then through the flour again.
- Place the steak carefully in the pan as the oil will splatter. Cook until golden brown, about 4 to 6 minutes on each side. When finished, place on a sheet tray lined with paper towels, hold in a warm oven and repeat the procedure with the other pieces of steak.
- When all steaks have been cooked off, pour off all but 2 tablespoons of the cooking oil and lower heat. Add 3 tablespoons of the leftover flour mixture to the oil and whisk to create a paste. Cook until golden, about 1 minute. Gradually add the milk to the flour and oil mixture while whisking together. Season the gravy with salt and pepper, to taste. Let cook until thickened; about 10 minutes. Pour gravy over the steak to finish and garnish with parsley.
TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY
Cube steak works the best for this recipe. Chaz loves this - perfect comfort food with mashed potatoes and biscuits. Yay carbs!
Provided by greysangel
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the egg and milk and set aside.
- Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
- Fill plastic zip lock back with flour. Drop steaks into bag to manually and dredge the steak in flour. Then pour flour into a shallow dish and shake excess flour off of the steaks. Use a pair of tongs for dipping steak into egg mixture and a separate pair of tongs for dipping into the flour.
- Set cutlets aside on a piece of waxed paper.
- Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. (This recipe is not about diets!) Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
- With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
- Cream Gravy.
- After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
- Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
- Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
CHICKEN-FRIED STEAK WITH CREAM GRAVY
Chicken-fried steak an iconic dish found in many southern states and each state has its own delicious version. This recipe is a Texas-style CFS with lots of peppery, creamy gravy and a crispy crust that's flavored with onion and garlic powders, plus a hit of heat from paprika and hot sauce.
Provided by Rick Martinez
Categories main-dish
Time 6h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pound each steak between 2 sheets of plastic wrap to 1/4 inch thick. Liberally sprinkle the steaks with salt and pepper. Transfer to a wire rack set inside a rimmed baking sheet.
- Whisk together the 1 1/2 cups flour with the cornstarch, paprika, onion powder, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk together the buttermilk and hot sauce in a medium bowl.
- Working with one steak at a time, lightly dredge in the flour mixture, shaking off the excess. Dip in the buttermilk mixture, letting the excess drip off. Dredge again in the flour mixture, packing it onto the steaks and pressing firmly into crevices, and gently shake off the excess. Return the steaks to the same wire rack. (If time allows, refrigerate, uncovered, 2 to 6 hours. This rest time will ensure that the crust is extra crispy and adheres to the steak. Let the steaks stand at room temperature 30 minutes before frying.)
- Meanwhile, make the gravy. Melt the butter in a medium saucepan over medium-high heat. Stir in the remaining 3 tablespoons flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the milk, heavy cream, sugar, 1 teaspoon salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm. (Cream gravy will seem very loose, but it will thicken as it sits.)
- Heat a large cast-iron skillet over medium heat with enough oil to come halfway up the sides. Fit the skillet with a deep-fry thermometer then heat over high heat until the oil registers 375 degrees F. Fry the steaks in 2 batches until golden brown, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
- Whisk the warm cream gravy to loosen and serve over the chicken-fried steaks.
CHICKEN FRIED STEAK W/CREAM GRAVY
This is a recipe for Chicken Fried Steak, one of the staple foods of Texas. Like with fried chicken, folks in each family or restaurant tend to have their own little "secrets" to preparing Chicken Fried Steak, so you can play with the recipe a bit. But if it don't include the cream gravy, it ain't been prepared right and it ain't a "secret" worth keeping.
Provided by Mark H.
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat about 1/4-1/2 inch of oil or shortening in a frying pan.
- Beat eggs then combine with milk.
- Dredge tenderized beef cutlets in flour, then egg-milk wash, then a second time in flour.
- Place dredged cutlets into heated oil and fry until golden, about 10 minutes.
- Turn steak over and cook for another 5 minutes or so until both sides are golden.
- Remove to a plate lined with paper towels and allow to drain.
- TIME TO MAKE THE GRAVY: Drain all but 1-2 tablespoons of drippings from the frying pan; leave all the cooked bits you can.
- Combine flour and seasonings with milk, then pour into the pan with drippings and bits.
- Continually stir/whisk the gravy over medium heat for 10-15 minutes, or until desired consistency.
- Taste and add more salt or pepper if necessary.
- Serve generously over each piece of chicken fried steak.
- Sop up any extra gravy with a biscuit.
CHICKEN FRIED STEAK WITH GRAVY
A misleading name, as chicken is in no way, shape, or form involved. Deep-fried steak covered in a combination brown and white gravy. Best with some eggs and hash browns.
Provided by Brian Genest
Categories Beef Steaks
Time 2h10m
Yield 3
Number Of Ingredients 31
Steps:
- Trim fat caps off steaks. Rub steaks with salt, then Worcestershire sauce and soy sauce. Let rest for 30 minutes.
- Transfer one steak to a cutting board and cover with plastic wrap. Use a meat mallet to pound the steak until it is about half the original thickness and twice the original area. Repeat with remaining two steaks.
- Place 2 cups flour in a shallow bowl. Whisk buttermilk, eggs, and hot sauce together in a second bowl. Combine remaining 3 cups flour, bread crumbs, baking powder, garlic powder, smoked paprika, onion powder, Cajun seasoning, sea salt, chile seasoning, black pepper, thyme, oregano, sweet paprika, chipotle powder, cumin, sage, mustard powder, and cayenne pepper in a third, large bowl.
- Dunk each piece of steak in the plain flour, then in the egg wash, and then in the breading, making sure it gets completely coated in each step. Transfer to a plate and refrigerate for 1 hour; this is crucial and ensures the breading will adhere to the meat.
- When ready to cook, prepare gravy: Melt butter in a saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk beef broth into the flour mixture, then gradually whisk in cream, and bring to a simmer over medium heat. Reduce heat to low and cook, stirring occasionally, to let it further thicken. Keep warm as you cook the steaks.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Drop steaks into the hot oil and fry until breading is crisp and golden brown, 6 to 7 minutes. Transfer to a paper towel-lined plate to drain.
- Serve hot steaks with gravy.
Nutrition Facts : Calories 1674.2 calories, Carbohydrate 207 g, Cholesterol 309.8 mg, Fat 56.2 g, Fiber 10.1 g, Protein 81.1 g, SaturatedFat 24.5 g, Sodium 5435.8 mg
CHICKEN (COUNTRY) FRIED STEAK AND WHITE GRAVY (BOBBY FLAY)
This recipe comes from the throw down on the Food Network. I tried a lot of different CFS recipes and this one is great. Thanks Bobby!
Provided by Londonsbk
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
- Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
- Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
- Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
- Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.
OLD-FASHIONED CHICKEN FRIED STEAK WITH PAN GRAVY
This was a staple at my house growing up in the late 60's. With my Dad hard at work, Mom always wanted a good hearty meal for him to come home to. This was, and still is, one of his all-time favorites.
Provided by JoAnn Lynn
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 inch oil in heavy skillet on med-high heat.
- Combine 1 cup milk with egg. Pour into a shallow pie pan.
- Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
- Tenderize the steak well and trim off excess fat.
- Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
- When oil is hot, fry meat for 9-12 minutes.
- This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
- FOR GRAVY:.
- Pour off all but 4 Tbsp of the cooking oil from skillet.
- Over medium heat, slowly stir in the flour, stirring constantly.
- Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
- Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
- Serve this dish with Mashed Potatoes.
CHICKEN FRIED STEAK AND GRAVY
Make and share this Chicken Fried Steak and Gravy recipe from Food.com.
Provided by beckas
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If needed, cut steaks into serving size pieces.
- Combine flour, salt, pepper, and garlic salt in a pie plate or shallow bowl, Combine eggs and milk in another shallow bowl.
- Dredge steaks in flour mixture, dip in egg mixture, and then dredge back in flour mixture.
- Lightly pound steaks.
- Heat about 1 inch of oil in a frying pan to medium heat (375 degrees).
- Fry steaks in hot oil until browned, turning once.
- Reserve 1/4 cup of pan drippings for gravy.
- For Gravy: In heated pan drippings, stir in 1/4 cup flour.
- Cook over medium heat until bubbly, stirring constantly.
- Gradually add milk and cook until thickened and bubbly, stirring constantly.
- Add salt and pepper.
- Serve steaks with a ladle of gravy.
Nutrition Facts : Calories 667.6, Fat 29.2, SaturatedFat 12.3, Cholesterol 263.3, Sodium 1088.8, Carbohydrate 36.8, Fiber 1.2, Sugar 0.3, Protein 60.5
QUICK CHICKEN-FRIED STEAK WITH PAN GRAVY
This is one of the many main dishes I ate growing up. It would either be beef steak or venison steak.
Provided by Lavender Lynn
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
- Stir with fork until well blended.
- Put 1/2 C milk in bowl.
- Dip steak in milk first, then coat generously with flour mixture.
- Heat oil in skillet until it reaches 375°F.
- Add steaks to skillet.
- Cook until seared and well crusted on one side, about 2 minutes.
- Turn steaks with tongs, cook 2 more minutes for medium.
- Transfer steaks to a plate. Keep warm.
- To prepare gravy, pour off all but 4 T cooking oil from pan.
- Return pan to medium heat.
- Whisk in remaining 4 T flour; cook 1 minute.
- Whisk in milk; cook until thick, 3 minutes.
- Add more milk if gravy becomes too thick.
- Season with salt, pepper, and paprika.
- Serve with steak and mashed potatoes.
CHICKEN FRIED STEAK WITH WHITE GRAVY
Steps:
- Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
- Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
- Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the steak pieces on a baking rack set over a baking sheet while the oil heats.
- Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
- Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
- Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.
CHICKEN-FRIED STEAK WITH CRACKED PEPPER GRAVY
Make and share this Chicken-Fried Steak With Cracked Pepper Gravy recipe from Food.com.
Provided by bugsbunnyfan
Categories Steak
Time 1h35m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or wax paper.
- Prepare the batter by mixing the eggs with a whisk, in a large bowl.
- Add the cream, and beer. Whisk to blend.
- Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess.
- Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes.
- Turn in, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks.
- Hold the cooked steaks in a 225 degree oven until all four are done. Pour Cracker-Pepper Gravy over the steaks and serve. Yield: 4 servings.
- CREAM GRAVY Melt the butter in a heavy saucepan.
- When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.
- Slowly add the milk, continuing to whisk to keep lumps from forming.
- Season with salt and pepper.
- Simmer gravy for 10 minutes to cook and reduce. Serve hot.
Nutrition Facts : Calories 1635.7, Fat 147.3, SaturatedFat 34.5, Cholesterol 241.1, Sodium 1017.8, Carbohydrate 46, Fiber 1.9, Sugar 0.3, Protein 32.9
COPYCAT DENNY'S CHICKEN FRIED STEAK & COUNTRY GRAVY
This looks so tasty and easy! I received it in an e-mail. Recipe courtesy of RecipeSecrets.net. Prep time does not include overnight refrigeration time. EDITED TO ADD recipe for Country Gravy that I found courtesy of RecipeLink.com. (I haven't tried this one yet, but it looks very easy and it was posted for someone who was in search of a copycat Denny's Country Gravy recipe.)
Provided by Stacky5
Categories Steak
Time 1h15m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 14
Steps:
- The night before, put the steaks in a single layer on a dish. Brush them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of seasoning salt. Drizzle each steak with wine.
- Seal the dish in foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish.
- Remove the steaks from the fridge and coat both sides well in the Bisquick. Season with salt and pepper, to taste.
- Preheat the oven to 375°F.
- Combine the butter with the oil in a large skillet until melted. Place the steaks in the skillet. Brown both sides of each steak, until crispy.
- Transfer to a baking dish and seal in foil. Bake at 375 F for about 30 minutes.
- Top each steak with prepared country gravy.
- FOR COUNTRY GRAVY: Melt butter in medium saucepan over medium heat. Whisk in flour until well blended, cooking 1 minute.
- Gradually whisk in the milk. Bring to a boil. Boil for 1 minute, whisking constantly.
- Reduce heat to medium-low. Add bouillon granules, pepper and salt.
- Simmer for 2 to 3 minutes, stirring occasionally.
Nutrition Facts : Calories 734.8, Fat 58.2, SaturatedFat 22.7, Cholesterol 76.1, Sodium 978.6, Carbohydrate 45.3, Fiber 1.4, Sugar 10.7, Protein 7.6
MOCK CHICKEN FRIED STEAK WITH MILK GRAVY
My mother made these for us four girls. Money was tight and she couldn't afford steak very often. These use ground beef. I use a 80/20 lean to fat. You can use ground round but it tends to be a little too dry. This is great with mashed potatoes. Everyone I have ever made it for loved it. The first time my DH had it he never knew it was ground beef. He just commented on the tenderness of the steak!
Provided by Judedeva
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix 2 cups flour with salt and pepper.
- Shape ground beef into four thin patties.
- Dip patties into flour, then beaten egg, then flour again.
- Put shortening, oil or lard into a heavy skillet over medium high heat.
- When a little flour sprinkled into skillet begins to sizzle, add patties.
- Cook for about 5 minutes per side.
- Remove and drain on paper towels.
- To make gravy:.
- Remove all but four tablespoons of fat from skillet.
- Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
- Stir, scraping up browned bits, for about one minute till light brown.
- Whisk in milk gradually.
- Whisk until thick and bubbly.
- Remove from heat.
- Add 1/2 teaspoon black pepper or to taste.
- Stir well.
TEXAS CHICKEN FRIED STEAK AND GRAVY
There's probably not a truck stop or roadhouse in the Lone Star State that doesn't serve chicken fried steak. It's great with mashed potatoes and gravy, buttered green beans, and yeast rolls - true Texas comfort food.
Provided by CookinCowgirl
Categories Meat
Time 30m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Put the flour in a shallow bowl.
- In another, stir together the salt, pepper, soda, baking powder, egg, buttermilk, Tabasco, and garlic.
- Dredge each steak in flour, then buttermilk mixture, and coat again in the flour.
- Using a cast iron skillet or dutch oven, pour in 4 inches of oil and heat to medium high.
- When the oil is ready, fry the steaks about 4 minutes on each side, or until browned.
- Remove to a platter lined with paper towels.
- Pour off all but 6 tbs of the oil and add 6 tbs flour (I use the dredging flour) and make a roux.
- Slowly add the milk, stirring constantly.
- Season with salt and pepper and serve over the chicken fried steaks.
Nutrition Facts : Calories 730, Fat 23, SaturatedFat 10.5, Cholesterol 193.2, Sodium 1683.5, Carbohydrate 71.2, Fiber 2.3, Sugar 4.7, Protein 56
ALL AMERICAN CHICKEN FRIED STEAK WITH CREAM GRAVY
This recipe steals a technique from fried chicken recipes to come up with a coating for the steaks that stays crispy! Adapted from America's Test Kitchen Family Cookbook.
Provided by Sharon123
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Steak:.
- Adjust an oven rack to middle postiton in oven and heat oven to 200*F. Toss the flour, 1 tbls. salt, 1 teaspoons pepper and cayene together in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together(it will get foamy).
- Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
- Pour the oil into a large large Dutch oven or pan until measures 1". Heat the oil over medium high heat until it reaches 375*. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes, then transfer to a paper towel lined plate to drain. Return the oil to 375*. and repeat with the remaining steaks. Move the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
- Gravy:.
- Carefully strain the hot oill through a fine meshed strainer into a medium pot. Return any broened bits from the strainer along with 2 tbls. of the frying oil to the Dutch oven.
- Return the Dutch oven to medium heat until the oil is shimmering. Add the onion and thyme and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 15 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, scraping up any browned bits. Whisk in the milk, salt, pepper, and cayenne and simmer until the gravy has thickened, about 5 minutes. Spoon the gravvy over the steaks before serving. Enjoy!
Nutrition Facts : Calories 1617.3, Fat 149.9, SaturatedFat 21, Cholesterol 40.8, Sodium 610.3, Carbohydrate 59, Fiber 2.2, Sugar 7.1, Protein 12.5
CHICKEN FRIED STEAK WITH CREAM PORK SAUSAGE GRAVY
My grandmother use to make this for my grandfather. She passed the recipe down to my mom who use to make this for our family, but especially for my father who absolutely LOVED this! I now make this for my husband! I serve this with buttered corn and smashed garlic potatoes!
Provided by Hawn
Categories Meat and Poultry Recipes Beef Steaks
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- In a bowl, stir together 1 cup flour, 1 teaspoon salt, white pepper, and garlic powder. In a separate bowl, beat eggs with garlic and parsley. Dredge each tenderloin fillet in seasoned flour, dip in egg mixture, and dip back into flour mixture. Shake off any excess flour.
- Gently place the steaks into the hot oil, 2 at a time, and cook until golden brown on both sides, about 3 minutes per side. Drain on paper towels.
- Place the sausages in a small skillet over medium heat, and fry them until very dark brown on all sides, about 10 minutes. Finely chop the sausages, and set aside. In the same skillet, melt butter, and stir in 3 tablespoons of flour. Cook the butter-flour mixture until it turns a pale beige color, about 1 minute, then stir in the sausage, cream, salt, and black pepper. Bring the mixture to a simmer, and cook until thickened, about 5 minutes. Serve sauce over the fried steaks.
Nutrition Facts : Calories 1202.2 calories, Carbohydrate 34.2 g, Cholesterol 440.9 mg, Fat 104.1 g, Fiber 1.3 g, Protein 34.1 g, SaturatedFat 49.3 g, Sodium 886.9 mg, Sugar 0.9 g
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