Chicken Fried Steak Casserole Recipe 455

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COUNTRY FRIED STEAK CASSEROLE



Country Fried Steak Casserole image

Make and share this Country Fried Steak Casserole recipe from Food.com.

Provided by jwyoung3

Categories     Meat

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs beef cube steaks
cooking oil
2 (10 1/2 ounce) cans cream of mushroom soup
equal parts water
1 tablespoon kikkomans soy sauce
1 tablespoon Lea & Perrins Worcestershire Sauce
1 -2 onion, sliced in discs 1/2 inch thick
flour
salt
pepper
garlic powder

Steps:

  • Heat about 1/2 inch of cooking oil in cast iron skillet. Bring to about 350 degrees.
  • Preheat oven to 375 degrees
  • Cut large cube steak pieces into fist size pieces about 4x5". Season both sides with salt, pepper and garlic powder. Dredge all pieces in about 2 cups of white flour (all purpose or self rising). Take a large zip loc or paper bag and put flour in it. Put a few pieces of the steak in at a time and shake to thoroughly coat. Shake off excess.
  • Place a few pieces in the heated oil at a time, don't crowd. Fry for about 5 minutes each side until dark golden brown. Drain on paper towels. Repeat until all steak pieces are fried.
  • In large casserole empty both soup cans. Add two cans of water or to desired consistency and whisk together. Add soy and worcestireshire sauce and combine. Place all fried steak pieces in casserole submerging in the soup. On top, place all sliced onion pieces. Cover casserole and place in oven. Cook for about 1 to 2 hours until steak is tender, onions are cooked and gravy is bubbling.
  • Serve with white cooked rice.
  • Broccoli and corn on the cob is good with this dish. Reheated leftovers are even better.

Nutrition Facts : Calories 143.5, Fat 8.8, SaturatedFat 2.1, Sodium 1338.9, Carbohydrate 13.7, Fiber 0.5, Sugar 3.8, Protein 3.2

CHICKEN FRIED STEAK CASSEROLE



Chicken Fried Steak Casserole image

This recipe originally calls for tongue, but my mom use to substitute with top sirloin. It's probably my most favorite way to cook steak. It tastes really good served with rice.

Provided by Um ahmad al gimzawie

Categories     Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 lbs top sirloin steaks
3 eggs
2 cups flour
2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
salt
pepper
vegetable oil (for frying)
2 large finely chopped onions
1 (15 ounce) can tomato sauce
4 cups water
1 tablespoon vegetable oil
salt
pepper

Steps:

  • Begin by cutting meat in to pieces a bit bigger then the palm of your hand. Make sure meat is a little bit thin (you don't want piece to be thick).
  • Place meat in pot (without oil) and put on medium heat. Meat will begin to cook by releasing water, stir once in a while to keep it even. Remove meat once the water has almost all went away.
  • Place meat in a clean bowl, add olive oil. crushed red peppers, and salt and pepper to taste.
  • Meanwhile make sauce by sautéing onions and oil in pot. When onions begin to brown, add tomato sauce, water, and salt and pepper. Simmer until sauce is reduced to half.
  • Heat oil for frying. Whisk eggs in bowl, place meat in eggs, then in flour, then fry until golden brown.
  • Begin stacking in small casserole dish by placing alternate layers of sauce and meat in casserole dish. Making sure to put sauce first, you should get about 3 layers of meat.
  • Bake in oven at 400 degrees for 1 hour.
  • Serve with rice.

Nutrition Facts : Calories 1547.2, Fat 92.5, SaturatedFat 33, Cholesterol 491.8, Sodium 860.5, Carbohydrate 63.6, Fiber 4.4, Sugar 8.3, Protein 108.9

OLD-FASHIONED CHICKEN FRIED STEAK WITH PAN GRAVY



Old-Fashioned Chicken Fried Steak With Pan Gravy image

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

1/2 lb round steak
1 cup flour
1 cup milk
1 egg, slightly beaten
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
oil (for cooking)
1 cup milk
1 cup water
1/4 cup flour
salt and pepper

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 (CHICKEN WITH CREAMY GRAVY)



Chicken-Fried Steak (Chicken With Creamy Gravy) image

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

4 small boneless skinless chicken breasts (pounded to about 1/2-inch thick)
black pepper
38 saltine crackers, crushed (1 sleeve)
1 cup all-purpose flour
1 teaspoon seasoning salt
1 pinch cayenne pepper (optional or adjust to heat level)
1/2 teaspoon garlic powder (garlic lovers use 1 teaspoon)
1/2 teaspoon baking powder
3/4 cup milk
2 large eggs
1 1/2 cups vegetable oil
3 -4 cups half-and-half cream (use 4 cups for a thinner gravy)
1/4 cup all-purpose flour
1 teaspoon seasoning salt or 1/2 teaspoon white salt
1 teaspoon black pepper (can reduce if desired)

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.

THE BEST CHICKEN FRIED STEAK



The Best Chicken Fried Steak image

I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.

Provided by norah

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 4

Number Of Ingredients 14

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
¾ teaspoon salt
1 ½ cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
¼ cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

Steps:

  • Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  • Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  • Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

Nutrition Facts : Calories 791.1 calories, Carbohydrate 71.1 g, Cholesterol 123.6 mg, Fat 34.3 g, Fiber 2.1 g, Protein 47 g, SaturatedFat 11.9 g, Sodium 1393.4 mg, Sugar 16.1 g

TEXAS STYLE CHICKEN FRIED STEAK WITH CREAM GRAVY



Texas Style Chicken Fried Steak With Cream Gravy image

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

4 (4 ounce) tenderized beef steaks (known in supermarkets as "cube steak")
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper

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 CASSEROLE RECIPE - (4.5/5)



Chicken-Fried Steak Casserole Recipe - (4.5/5) image

Provided by Susan52

Number Of Ingredients 11

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds beef cubed steak
1 egg
1/4 cup milk
3/4 cup dry bread crumbs
1/4 cup vegetable oil
1 (24-ounce) package refrigerated mashed potatoes
3 scallions, thinly sliced
1/2 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray. In a shallow dish, combine flour, salt, and pepper. Coat steak in mixture and set aside. In a medium bowl, combine egg and milk; mix well. Place bread crumbs in a shallow dish. Dip coated steak into egg mixture, coating completely, then into bread crumbs; set aside. Discard any remaining coating mixture. In a large deep skillet, heat oil over medium-high heat until hot, but not smoking. Add steak and cook 6 to 8 minutes, or until juices run clear and coating is golden brown, turning occasionally. Place steak in single layer in prepared baking dish. Combine potatoes and scallions and spread over steak. Sprinkle cheese over top. Bake 20 to 25 minutes, or until potatoes are warmed through and cheese is melted.

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