Countryfriedsteakcasserole Recipes

COUNTRY FRIED STEAK AND GRAVY RECIPE BY TASTY

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!

COUNTRY FRIED STEAK

Steps:

• Whisk together the egg and milk in a shallow bowl; set aside.
• Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
• Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

COUNTRY FRIED STEAK CASSEROLE

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.