Best Bisquick Fried Steak Recipes

COUNTRY FRIED STEAKS

Steps:

• In shallow dish, place 1/2 cup Bisquick mix. Into small bowl, pour buttermilk. In another shallow dish, place bread crumbs. Coat beef steaks with Bisquick mix. Dip each coated steak into buttermilk, then coat with bread crumbs.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Add steaks; cook 6 to 8 minutes, turning once, until thoroughly cooked. Remove from skillet; cover with foil to keep warm.
• In same skillet, cook onions over medium heat 5 to 7 minutes, stirring occasionally, until tender.
• In tightly covered container, shake 3 tablespoons Bisquick mix and the half-and-half until blended. Pour into onions in skillet. Cook over low heat 2 to 3 minutes, stirring occasionally, until gravy is thickened. Pour gravy over steaks; sprinkle with parsley.

YUMMY GOODNESS CHICKEN FRIED STEAK

Steps:

• 1. heat oil in a frying pan to 375 degrees.
• 2. beat eggs in a bowl, mix bisquick salt and pepper in a seperate bowl to use to bread the steaks.
• 3. Dip the steaks in egg, then coat in bisquick
• 4. place steaks in oil, flip when one side is golden brown, brown both sides. When done place on paper towel to soak up oil. ( you can cut the center of one to ensure it is cooked thoroughly) usually cooks for 10 min
• 5. For gravy, Spoon some of the oil and scrapings from the bottom of the pan of oil, into a 2 qt pot.
• 6. add flour and mix until it is thick. You can really play with the gravy, the key is have the flour soak up the grease.
• 7. Then add about a half of a cup of milk and whisk until you get most of the lumps over med heat.NEVER COOK ON HIGH. If it is too thin, add more flour (always by the teaspoon)and if it is too thick add more milk. Keep whisking and let simmer over med heat .......gravy will thicken as it stands off the heat.
• 8. Salt and pepper to taste!!!!
• 9. ENJOY!!!

QUICK COUNTRY-FRIED STEAK

Steps:

• Beat 2/3 cup milk and eggs together in a bowl. Whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
• Heat 1/4 cup vegetable oil in a skillet over medium heat.
• Dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
• Fry coated steaks in the hot oil until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer cooked steaks to a serving platter, retaining drippings in the skillet.
• Stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. Cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. Pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. Add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. Season gravy with 1 teaspoon salt and black pepper; serve alongside steak.

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).

COPYCAT DENNY'S CHICKEN FRIED STEAK & COUNTRY GRAVY

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.

CRACKER BARREL CHICKEN FRIED STEAK RECIPE - (3.9/5)

Steps:

• Preheat oven to 150°F. In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In a third shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix. In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked, adding additional vegetable oil between steaks if needed. Remove from pan and keep cooked steaks warm in preheated oven if not serving immediately.