Best Connies Country Fried Steak Recipes

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OLD FASHIONED COUNTRY FRIED STEAK



Old Fashioned Country Fried Steak image

Old Fashioned Country Fried Steak is a southern comfort food classic. Cubed round steak is dredged in flour and fried to a golden brown.

Provided by Lana Stuart

Categories     Main Dishes

Time 15m

Number Of Ingredients 4

2 pounds cubed steak
1 tablespoon Jane's Crazy Mixed-Up Salt ((or other seasoning salt))
All-Purpose Flour
Cooking Oil

Steps:

  • If necessary, cut the cubed steak into serving sized pieces.
  • Heat about 1/2 inch of oil over medium-high heat in a heavy cast iron skillet.
  • Liberally season both sides of the cubed steak with the seasoning salt. You can use any seasoning salt that you like or just plain salt and pepper.
  • Dredge the steak one piece at a time in flour.
  • Carefully place the prepared steak in the hot oil. Cook for 3 to 4 minutes on one side.
  • Check for adequate browning and turn to the second side to cook for an additional 2 to 3 minutes.
  • Remove steak to a paper towel lined plate and keep warm until serving.

Nutrition Facts : ServingSize 1, Calories 424 kcal, Protein 47 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 163 mg, Sodium 136 mg

COUNTRY-STYLE STEAK



Country-Style Steak image

Mmmm...mmm... This is the recipe that my momma passed down to me. Born and raised in the South, and my momma was raised on a farm, so my family knows a lot about southern cookin'. With this recipe, don't be shy to add other spices to it. This goes great with mashed potatoes, green beans and sweet tea. You can use the gravy from the steak for the mashed potatoes.

Provided by hmclaurin

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 2h35m

Yield 4

Number Of Ingredients 7

1 cup all-purpose flour
1 teaspoon cracked black pepper
1 teaspoon seasoned salt
¼ teaspoon garlic powder
1 pound beef cube steaks
½ cup olive oil
2 cups beef broth

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
  • Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
  • Bake in the preheated oven until the meat is tender and the gravy has thickened, about 2 hours.

Nutrition Facts : Calories 355 calories, Carbohydrate 24.6 g, Cholesterol 27.2 mg, Fat 19.9 g, Fiber 1 g, Protein 18.3 g, SaturatedFat 4.1 g, Sodium 655.7 mg, Sugar 0.1 g

COUNTRY FRIED STEAK AND MILK GRAVY



Country Fried Steak and Milk Gravy image

I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.

Provided by LIKESTOCOOK

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 35m

Yield 4

Number Of Ingredients 7

4 (4 ounce) cube steaks
½ teaspoon salt, divided
1 ¾ teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
¼ cup lard
1 cup milk

Steps:

  • Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
  • Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
  • Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Nutrition Facts : Calories 502.1 calories, Carbohydrate 27.5 g, Cholesterol 180.8 mg, Fat 27.7 g, Fiber 1.1 g, Protein 33.4 g, SaturatedFat 10.9 g, Sodium 409.7 mg, Sugar 3.1 g

CHICKEN FRIED STEAK WITH GRAVY



Chicken Fried Steak with Gravy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups whole milk
2 large eggs
2 cups all-purpose flour
2 teaspoons seasoned salt
Freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3 pounds cube steak (tenderized round steak that's been extra tenderized)
Kosher salt
1/2 cup canola or vegetable oil
1 tablespoon butter
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon seasoned salt
Freshly ground black pepper
Mashed potatoes, for serving

Steps:

  • For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
  • Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
  • Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
  • After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
  • For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
  • Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
  • Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

COUNTRY FRIED STEAKS WITH SWEET ONION GRAVY



Country Fried Steaks with Sweet Onion Gravy image

A simple recipe, but dressed up with a different, more flavorful, topping.

Provided by TerryWilson

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h15m

Yield 4

Number Of Ingredients 13

1 cup all-purpose flour
2 tablespoons cornstarch
1 ¼ teaspoons onion powder
1 ¼ teaspoons garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
4 (4 ounce) beef cube steaks
2 tablespoons unsalted butter
2 tablespoons olive oil
3 very large sweet onions (such as Vidalia®), thinly sliced
2 cups beef stock
1 cup milk

Steps:

  • In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
  • Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
  • Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.

Nutrition Facts : Calories 456 calories, Carbohydrate 44 g, Cholesterol 48.1 mg, Fat 20.7 g, Fiber 3.3 g, Protein 22.7 g, SaturatedFat 7.7 g, Sodium 398.1 mg, Sugar 9.6 g

COUNTRY-FRIED STEAKS



Country-Fried Steaks image

This down-home recipe reminds me of my mother, who was raised in the South. It calls for cube steak instead of round steak, so there's no need to pound the meat. I just dip and coat the beef, then cook it in my cast-iron skillet. -Bonnie Malloy, Norwood, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

5 tablespoons all-purpose flour, divided
1/4 cup cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
4 beef cube steaks (4 ounces each)
1 large egg white
1 teaspoon water
2 tablespoons canola oil, divided
GRAVY:
1 tablespoon butter
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
1 teaspoon beef bouillon granules
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

  • Combine 3 tablespoons 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 large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks. , Meanwhile, for gravy, melt butter in a small saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks.

Nutrition Facts : Calories 370 calories, Fat 17g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 612mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.

COUNTRY FRIED STEAK



Country Fried Steak image

This country fried steak recipe was originally my grandmother's, but I thought it was really bland so I added seasoning to it. Serve it with country gravy and mashed potatoes.

Provided by Laura

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 25m

Yield 4

Number Of Ingredients 10

1 egg
¼ cup milk
1 cup all-purpose flour
1 (4 ounce) packet saltine crackers, crushed
1 ½ teaspoons seasoned salt
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 ½ teaspoons Montreal steak seasoning
4 (4 ounce) cube steaks
2 tablespoons vegetable oil

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).

Nutrition Facts : Calories 467.9 calories, Carbohydrate 50.9 g, Cholesterol 75.6 mg, Fat 18.6 g, Fiber 2.1 g, Protein 22.7 g, SaturatedFat 4.4 g, Sodium 1109.2 mg, Sugar 1.6 g

QUICK COUNTRY-FRIED STEAK



Quick Country-Fried Steak image

That delicious old-country taste right at home. Always a big hit. Whip up some mashed potatoes and even some peas and carrots and you've got a whole meal ready to go! Amount of left-over mixture depends on how evenly and how thoroughly you coat each steak. Tweaking and experimenting will be required to nail down a better proportion ratio so that there is less mix left over.

Provided by Chanory

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 40m

Yield 6

Number Of Ingredients 13

⅔ cup milk
2 eggs
1 ½ cups crushed saltine crackers
¾ cup all-purpose flour
1 teaspoon salt
¼ cup vegetable oil
6 (5 ounce) beef cube steaks
½ cup all-purpose flour
¼ cup minced onion
2 ¾ cups milk
¼ cup vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper

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.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 39.8 g, Cholesterol 106.8 mg, Fat 32 g, Fiber 1.4 g, Protein 27.9 g, SaturatedFat 8 g, Sodium 1081.9 mg, Sugar 7.1 g

CONNIE'S COUNTRY FRIED STEAK



Connie's Country Fried Steak image

Easy and old fashion delicious. This recipe has been around the family for about forty years. We don't know where it came from but I come from a family of southern cooks.

Provided by Connie Ottman

Categories     Steaks and Chops

Time 1h20m

Number Of Ingredients 9

1 boneless round steak - 1/2 inch thick
1/2 c flour
1 1/2 tsp salt
1/8 tsp pepper
1 beaten egg
1/4 c wesson oil
1/4 c water
1 medium sliced onion
1 1/2 c milk

Steps:

  • 1. Cut steak into 4 pieces
  • 2. Coat steaks with flour, salt and pepper. I usually put the salt, pepper and flour into a plastic bag, add steak to coat.
  • 3. Dip steak into egg
  • 4. Dip steak into flour (save remaining flour)
  • 5. Heat oil in skillet over medium heat
  • 6. When oil is hot, add steak and brown on both sides
  • 7. Add water and onion
  • 8. Cover and simmer for one hour
  • 9. Drain excess fat from skillet
  • 10. Remove steak from skillet
  • 11. Add 1/4 cup seasoned flour mixed with milk
  • 12. Stir until mixture comes to a boil and thickens.
  • 13. Serve gravy over steak

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