country fried steak?

Question

how do u make country fried steak?i bought some cube steak for it but what do i do?lol

Answer 1

1 tenderized round steak,(tenderized cube steak can also be used, it is the same thing)
2 beaten eggs
1/8 cup milk (2 tablespoons)
flour
salt/pepper/garlic powder
.
Gravy:
3 tablespoons flour
milk
PREPARATION:
Season meat, cut into serving size. Use 2 shallow bowls for flour, in first dip bowl, leave flour plain, in the second dip bowl add more of the same seasoning (salt/pepper/garlic powder/and if you like add just a touch of cayenne) In the third shallow bowl, beat 2 eggs and add milk.

Mix together. Dip meat in plain flour, then in egg mixture, then in seasoned flour, shake off all excess flour. Fry in cast iron pan with about 1/4-1/2 in heated oil. (have the grease hot enough to fry but not too hot to burn the oil) You can make the milk gravy by using 3 tablespoons of the grease used to fry the steak and add 3 tablespoons of flour, mix well and add milk to the consistency of gravy you like.

Answer 2

Country fried steak.

Answer 3

Make sure its thin, pound it if you have too with a mallot. If you get a thick peice the butcher in the grocery store can run it through there machine to make it thinner. Whisk up a couple eggs with a little milk in a bowl. Get another bowl for flour. Take your steak and dredge it through the egg, then put it in the flour on both sides to coat. Fry it in crisco, dont be stingy on the grease, lol. I would say a few minutes on each side, flip when golden brown. The heat should be about 300 or 325, if its to hot it will brown to fast. Good Luck. P.S. dont forget the gravy.

Answer 4

Just dip the steak in egg mixture with a lot of black pepper in it . Coat with seasoned bread crumbs. Fry the steaks in oil. Serve with a package of country gravy.

Answer 5

I wasn't really sure what you meant until I read you bought "cube" steak.Made me remember eating a dish at "Applebees" while we were in Niagara Falls,and it goes something like this:


Ingredients:
cubed steak (preferably prime rib)
green peppers (sliced or cubed)
fresh mushrooms
Roma tomatoes diced(not to small)
cooking oil
garlic clove or powder
Montreal steak spice

In a large skillet, fry steak cubes in oil (not to much) with garlic, and steak spice until cooked (medium rare) and tender.Remove from pan.
Add to your pan, the green peppers, mushrooms, and tomatoes, and saute until tender. Return steak cubes to pan and heat, mixing the vegetables and meat thoroughly. Serve with garlic bread, and ceasar salad. Bon Appitite!

Answer 6

Chicken Fried Steak with Cracked black pepper Gravy

4 tenderized beef cutlets(or any steak, you can ask the butcher to run it through the Docker for you)
1 egg
1/4 cup milk
all-purpose flour
canola oil, enough to fill up to at least a 1/2 inch of the pan
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon of cayenne
1/2 teaspoon of garlic powder
1/2 teaspoon cracked black pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika, garlic powder and cayenne and season on both sides of beef cutlets then add the remainder to the flour.

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. Check the temperature with a drop of water, if it pops and spits back at you, it's ready.

Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, and then back in the flour.
Carefully place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Remove from heat. Drain cutlets. You now should have a lovely tender medium chicken fried steak

Cracked Black Pepper 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 (You weren’t gonna throw that goodness away now were you?) in the hot oil. Stir, quickly, to brown the flour.
Gradually stir in 2 1/2 cups milk and stirring constantly with a whisk and whisking out any lumps. (You can cheat and use a emersion blender if you have one ) Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy almost reaches desired thickness. It’s gonna thicken more as it sits. Check seasonings and add more salt and cracked pepper according to taste. Add more milk if it gets too thick. Who was supposed to bring the Bisquits? Dang! I'll be right back.

Quick Buttermilk Biscuits

1/2 c. butter
2 c. self-rising flour
3/4 c. buttermilk
butter, melted

Cut butter into flour until it resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Do NOT overmix. Turn out onto floured surface. Knead lightly 3-4 times. Roll to 3/4 " thickness and cut with a 2" cutter. Place on lightly greased baking sheet. Bake at 425F., 13-15 minutes. Brush with melted butter.

Makes 6 for you and 6 for me.

Answer 7

"Minute Steak" - 4 servings

4 beef "cubed" steaks
1/2 cup all-purpose flour
1/4 cup shortening
1/2 tsp. salt
1/4 tsp. pepper

Coat steaks with flour. Melt shortening in skillet; cook steaks over medium-high heat until brown and crispy, about 4 minutes on each side.
Season steaks with salt and pepper. If desired, top each steak with butter or margarine.

Answer 8

Cube steak is moist, so dip it in flour (egg wash first, if you want to be authentic Southern), or bread crumbs and fry it up in vegetable oil. Don't use olive oil (trust me).

Serve with biscuits and gravy.

Answer 9

Country-Fried Steak in Paradise:

1/2 cup all-purpose flour
1/4 cup cornmeal
3/4 teaspoon salt, divided
1 teaspoon ground black pepper, divided
Pinch of ground red pepper
1/8 teaspoon garlic powder
1 pound cubed sirloin steak
2 tablespoons bacon drippings
2 tablespoons all-purpose flour
2 cups milk

Stir together 1/2 cup flour, cornmeal, 1/2 teaspoon salt, 1/2 teaspoon pepper, red pepper, and garlic powder in a shallow dish.

Cut steak into 4 pieces, and dredge in flour mixture.

Heat bacon drippings in a large cast-iron skillet until hot. Add steak, and cook 3 to 5 minutes or until browned, turning once. Cover, reduce heat, and cook 15 minutes. Uncover and cook 10 minutes or until crisp, turning once. Drain on paper towels, reserving drippings in skillet; transfer steak to a serving platter.

Heat reserved drippings in skillet; whisk in 2 tablespoons flour, and cook, whisking constantly, until browned. Gradually whisk in milk, and cook, whisking constantly, 3 to 5 minutes or until thickened. Stir in remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper. Serve gravy with steak.

Yield: 4 servings

Answer 10

I just got done cooking mine a few minutes ago...

I mix Tony Chachere's seasoning into a flour...both in a gallon size ziplock. Put some buttermilk (or egg and milk) in a bowl. Shake your meat in the flour mix, put it in the milk next, then coat it in flour one more time. Fry in oil till no pink comes out. It's what I am eating for lunch at work tonight, with some potatoes and biscuits.