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How To make Country Fried Steaks
5 tablespoons all-purpose flour
divided
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 beef cube steaks (about 1 pound)
1 egg white
1 teaspoon water
2 tablespoons cooking oil :
divided
GRAVY 1 tablespoon butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 teaspoon beef bouillon granules
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper
Combine 3 Tbsp 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 skillet over medium-high heat, cook two steaks in 1 Tbsp oil for 5-7 minutes on each side or until crisp, lightly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks. Meanwhile, for gravy, melt butter in a saucepan; stir in flour until well blended. Gradually add milk; bring to a boil over medium heat. Boil for 2 minutes, stirring constantly; reduce heat to medium-low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve over steaks.
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THE BEST COUNTRY FRIED STEAK AND GRAVY RECIPE!
#countryfriedsteak #chickenfriedsteak #gravyrecipe
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The ONLY Southern Chicken Fried Steak Recipe YOU'LL EVER NEED! | Amazingly Delicious Gravy
Growing up spending summers in the south we had the best southern fried chicken steak ever. It had the most amazingly delicious gravy too. And the best part was that it was always an easy and quick meal to make. Get ready because this is the only chicken fried steak recipe you will ever need.
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The BEST Southern Chicken Fried Steak EVER Ingredients:
2-4 Angus Beef Cubed Steaks
2 1/4 cups All Purpose Flour
2 tablespoons hot sauce
2 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 cup buttermilk
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
salt and pepper to taste
Oil for Frying
Chicken Fried Steak Salt and Pepper Gravy
ENJOY!
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#ChickenFriedSteak #ChickenFriedSteakRecipe #AmazinglyDelicious #ChickenSteak #CookingAtPamsPlace
Country fried steak from Andy cooks.
This Southern classic is a classic for a reason.
Ingredients:
Makes 4
4x 180g rump or cube steaks
280g plain flour
3 tbsp garlic powder
3 tbsp black pepper
3 tbsp sea salt
600ml milk
300ml Buttermilk
3 x eggs
600ml beef tallow (or veg oil) for frying
Chicken Fried Steak with Kent Rollins
Learn how to cook chicken fried steak from Dutch oven cook specialist Kent Rollins. For more information please visit kentrollins.com.
For our best selling cookbook click here:
Cowboy Classic Chicken Fried Steak
What's more classic than a chicken fried steak- but there are some tricks to get the perfect, crispy and tender steak and we're showing you how! Featured on the Food Network's Throwdown with Bobby Flay.
Cowboy Classic Chicken Fried Steak
2 cups buttermilk
2 teaspoons Mesquite Seasoning (available here: ) or smoked paprika and pepper
1 egg
2 cups all-purpose flour
3 tablespoons Original Seasoning (available here: ) or seasoned salt and pepper, to taste
2 tablespoons baking powder
1 tablespoon cornstarch
Fry oil (canola, creamy liquid shortening, peanut)
Tenderized round steaks (we used inside of the round)
1. In a bowl, combine the buttermilk, Mesquite seasoning and egg. Whisk well.
2. In a separate bowl, combine the flour, Original seasoning, baking powder and cornstarch.
3. In a Dutch oven, pour in enough oil to deep-fry the steaks (2 to 3 inches). Heat the oil over medium-high heat until it reaches about 350°F.
4. Pick up one piece of meat and dip it into the wet batter and then into the flour mixture. Be sure both sides are well coated. Repeat, or as I call it, “double baptize.”
5. Fry the steaks for about 3 to 4 minutes on each side, or until golden brown. Be sure there is no red liquid coming from the steaks. Cool on a wire rack. Serve warm with the gravy.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
How to Make the Perfect Chicken Fried Steak | 50 States, 50 Plates, Oklahoma
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Chicken Fried Steak Recipe:
1 1/2 pounds cube steak (top round or sirloin) pounded into 1/2 inch steaks
Lightly coated in Worcestershire sauce with
Sprinkle of Kosher salt, black pepper and garlic granules
1 /1/2 cups frying oil (I used peanut)
Wet Mix:
1/3 cup whole milk
1/3 cup buttermilk
2 large eggs
Dry Mix:
1 1/2 cups all purpose flour
2 tsp onion powder
1 1/2 tsp seasoned salt
1 tsp paprika
1 tsp fresh ground black pepper
1/4 tsp cayenne pepper
1 1/2 tsp garlic powder
Gravy:
3 tbsp reserved frying oil
3 tbsp unsalted butter
6 tbsp all purpose flour
3 1/4 cups whole milk
1/2 cup heavy cream
1 tsp chicken bouillon
1 tsp onion powder
1 tsp garlic powder
Salt and pepper to taste (1 tsp kosher salt 1 1/2 tsp black pepper)
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