Best Country Style Steak Recipes

COUNTRY-STYLE STEAK

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.

CROCK POT MELT-IN-YOUR-MOUTH COUNTRY STYLE STEAK

Steps:

• Place cubed steaks in crock pot and set on "Low".
• Mix together cream of mushroom soup, dry onion soup and water in bowl and pour over top of cubed steaks.
• Cook for 8-10 hours. Steaks will be so tender, they may fall apart when you take them out.

CROCK POT COUNTRY STYLE STEAK

Steps:

• 1. Season steaks with salt and pepper. Put some oil or crisco in skillet to fry the steaks in.
• 2. Roll in flour and brown in hot grease in skillet. You want to get them done and the crock pot will make them really tender.
• 3. Spray crock pot with Pam before you turn it on to get hot.
• 4. As the steaks begin to get done, layer them in the crock pot.
• 5. Put the 1/2 cup of flour in the left over grease in the skillet and brown lightly to medium color to make the gravy. Add the hot water. When it begins to thicken, pour over steaks. Cook on low heat at least half a day.
• 6. If you are cooking for more people, then just double the recipe. I buy steaks that will feed our family. If the steaks are a good size then I cut in half to make more. It's all depends on how many you are serving. Use your own judgement to how much you are going to make.

COUNTRY STYLE STEAK

Steps:

• 1. Combine flour, salt, pepper and garlic powder in a shallow dish.
• 2. dredge cube steak in flour mixture, coating evenly. reserve 1/4 cup leftover flour.
• 3. brown cube steaks in hot oil over medium high heat about 4 minutes on each side. Remove steaks to a 9x13 baking dish.
• 4. add reserved flour mixture to pan drippings to make a flour paste. Add more oil or flour if necessary. Pour broth into pan and stir until smooth and thickened. Pour gravy over meat.
• 5. Cover pan with foil and bake in a 350 degree oven for 2 hours. Serve with hot cooked rice or mashed potatoes.

COUNTRY STYLE STEAK

Steps:

• Preheat the oven to 300 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
• Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

RANCHERO CHICKEN FRIED STEAK W/COUNTRY STYLE GRAVY

Steps:

• In a large Ziploc bag, combine the flour, 1 dressing packet mix, salt and pepper.
• In a shallow baking dish, combine 2 cups of buttermilk, beaten egg and 1 dressing packet mix; soak cube steaks in mixture.
• While steaks are soaking, make the gravy: in a small pot, combine 1 cup buttermilk, broth and dry graving mix; simmer over medium heat and stir well and keep warm.
• One by one, add each steak into Ziploc bag and shake to coat; dip steak back again in buttermilk mixture and recoat and shake in Ziploc bag.
• In a deep skillet, heat 1/2 inch of oil to 350 degrees; fry steaks for about 4 minutes on each side, or until golden brown.
• Drain on paper towels; serve with gravy and side dishes.

CROCK-POT COUNTRY STYLE STEAK

Steps:

• You have a choice with this recipe - I've done it both ways depending on my time. You can brown your steaks lightly on each side or put them in the crock-pot raw.
• Add soup, water and beef broth. Stir all together and make sure that steak is covered. Add salt and pepper.
• Cook on low for 4-5 hours.

COUNTRY-STYLE STEAK

Steps:

• Place the steak in a casserole dish and generously sprinkle with Worcestershire sauce. Cover and marinate overnight. Remove from the marinade and sprinkle generously with salt, pepper, and garlic powder. Dip the steak in flour and shake. Heat the oil and quickly fry the steak until brown, but do not cook the inside too much. This is done by cooking both sides on high heat, turning quickly, and then reducing heat to low to finish cooking.
• Boil 1/2 cup minced onion in another pot with 1/4 cup of the water for about 5 minutes. When finished cooking as many steaks as desired, leave about 3 tablespoons browned crumbs (not burned) and drippings from steak in skillet. Add onion and 3 tablespoons flour. Stir until slightly browned. Slowly pour in the remaining 3 cups hot water as it thickens. Season with salt and pepper to taste. The gravy may be served over rice or steaks.

BAKED COUNTRY-STYLE STEAK

Steps:

• Preheat oven 200 degrees.
• Flour and brown steaks in a small amount of oil in skillet.
• Place steaks in 8x12 casserole.
• Add mushroom soup, water, and onion to meat drippings in skillet in which meat was browned.
• Simmer together and add kitchen bouquet, Pour over steaks and bake covered for 2 hours.

COUNTRY-STYLE STEAK & GRAVY

Steps:

• Combine 1/2 tbsp sea salt and 1/2 tbsp white vinegar with a cup of water in a bowl or pan large enough to hold your meat. Stir until salt is dissolved. Add the cubed steak, and add additional water to cover the meat. Let this rest in the refrigerator for 2 hours. This will flavor the meat and make it tender.
• Combine 1 1/2 cups flour and 1 tbsp freshly ground black pepper; stir well. Remove the meat from the marinade, draining well. Dredge the meat in the flour mixture.
• Pour oil into a heavy skillet, to a depth of 1/2 inches. Heat to 375 degrees. Add the meat and fry a few pieces at a time, 6 to 7 minutes on each side or until lightly browned. Remove from the skillet and drain well on paper towels. Keep warm.
• Drain the pan drippings until you only have 2 tbsp of oil in the skillet. Place the skillet over low heat. Add 2 tbsp flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk and cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in 1/4 tsp salt and 1/2 tsp black pepper. Serve the meat with the gravy. Enjoy.

COUNTRY STYLE STEAK LIKE GRANNY USED TO MAKE

Steps:

• 1. Wash and pat dry cube steaks. Sprinkle with salt and dredge in flour, set aside. In large skillet, brown the cube steaks in hot oil a couple of minutes on each side, then lay into slow cooker and set aside.
• 2. In deep skillet (I use a cast-iron fryer), melt grease. While grease is melting, mix flour with salt, pepper, and sugar. When grease is melted, add flour mixture and brown well, stirring constantly. Add milk while stirring constantly. Continue to stir and bring gravy to a boil, but Do not allow to thicken.
• 3. Pour gravy over browned cube steaks and add additional salt and pepper, if desired. Turn slow cooker on high and cover. After about 1 hour, turn cooker down to low and cook for about three more hours, gently stirring occasionally.
• 4. About the last hour of cooking, check on the gravy. If too thick, thin down with a little water or milk, stirring or whisking gently. If too thin, mix a couple of tablespoons cornstarch with water to make a pourable paste. Slowly and gently stir into gravy. You must be very gentle when stirring so as not to break up the tender meat too much.
• 5. When gravy is the desired consistency and meat is tender, turn slow cooker off or to keep warm. Serve over rice or mashed potatoes and with your favorite veggies.

COUNTRY-STYLE SMOTHERED STEAK

Steps:

• 1. Mix 3 tablespoons of dry soup mix with flour, mustard, Season-All and pepper; pound into steak pieces. In heavy skillet brown meat on both sides in hot shortening.
• 2. Add the rest of the dry soup mix, the remaining flour mixture and remaining ingredients in recipe. Cover, bring to a boil. Add water if you find the gravy becoming too thick from the flour mixture. Reduce heat and simmer 1 1/2 hours or until tender, adding water as needed to keep the gravy a good consistency.
• 3. Remove bay leaf before serving. If desired, garnish with pimento. Serve with the gravy poured over hot, buttery mashed potatoes, that is my favorite way!

COUNTRY STYLE STEAK

Steps:

• Preheat the oven to 300 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Dredge in the flour again and set aside.
• Add enough of the vegetable oil or bacon fat to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the chicken broth and thyme and whisk until the liquid just comes to a boil. Return the steaks to the pot and make sure they are all submerged in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 11/2 hours or until the meat is tender and falling apart.

PERFECTLY EASY COUNTRY STYLE STEAK

Steps:

• 1. Spray small to medium non-stick skillet(one that has a lid) with Pam. Heat to med/hi heat. Place cubed steak in heated pan, lightly brown on each side. Mix soup and 1/2 soup can of water. Pour over steak. Reduce heat to simmer, and cook at least 1 hour, covered. Check/stir as needed--the smell is so wonderful, you will have to peek!
• 2. Meat will be fall-apart tender, with a rich brown gravy. I serve with mashed potatoes or rice, baby lima beans, fresh sliced tomatoes....and have a very happy husband!

MELT-IN-YOUR-MOUTH SLOW COOKER COUNTRY STYLE STEAK RECIPE - (4.5/5)

Steps:

• Put flour in Ziploc bag and add cube steak pieces; toss to coat well. Heat large skillet on med-high heat and add desired amount of vegetable oil. Brown steaks quickly on both sides, sprinkling both sides with pepper. Spray inside of slow cooker with cooking spray. Stack browned cube steaks in cooker; top with sliced onion and mushrooms. Mix mushroom gravy, gravy packets, water and Worcestershire; stir well. Pour over cube steak mixture. Cover and cook on low 6-1/2 hrs. Serve gravy with mashed potatoes, rice or noodles. ** Can also add sliced green or red bell peppers on top of onions and mushrooms if desired.

SLOW COOKER COUNTRY STYLE STEAK

Steps:

• 1. First, Mix soup, 1 quart of broth, salt & pepper, onions, and Texas Pete sauce in the slow cooker.
• 2. Pat dry steak and lightly coat with flour. Heat frying pan on medium heat. Place coated steaks into frying pan and brown lightly on each side. Saving some "crumbs" and juice/grease to make gravy.
• 3. Place steaks into the slow cooker.
• 4. Now (on low heat) slowly add some flour and milk to the frying pan, stirring constantly to create some awesome gravy!!
• 5. Add the gravy to the slow cooker & stir.
• 6. Cover and let cook for 5-6 hours!!!! It will be the best Country Style Steak you have put in your mouth!!!
• 7. REMEMBER: Add your own spices and techniques and share it with us!!!!

COUNTRY FRIED STEAK, ANNACIA STYLE

Steps:

• Put water in medium bowl.
• Sift flour, salt, and pepper together in another bowl.
• Dip steaks in water, then in dry mixture. Repeat.
• Lay coated steaks on wax paper and freeze for 3 hours.
• Deep fry frozen steaks in 350 degree oil for 8-10 minutes.
• Drain on paper towels.
• Brown ground beef in skillet.
• Stir in flour, then remaining ingredients.
• Bring to boil, then simmer until thick.
• Pour gravy over steaks.

MY COUNTRY STYLE STEAK

Steps:

• Heat the oil in a large skillet over medium-high heat. Coat cube steak pieces with flour, and shake off the excess. Fry steak pieces in the hot oil just until browned on each side and there are some juices in the pan. Remove with a slotted spoon and set aside.
• Stir together the onion soup mix and 1 tablespoon of flour; sprinkle into the skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in the water to make a gravy. Return the cube steak to the pan, and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.

CROCK- POT COUNTRY STYLE STEAK RECIPE - (5/5)

Steps:

• Cook all day 5-6 hours on low.

COUNTRY STYLE STEAK

Steps:

• 1. Cut round steak into pieces. Heat Crisco in large skillet (I use an iron one). Roll steak in flour and fry brown on both sides over medium-high heat(about 3 minutes each side). Remove meat from skillet.
• 2. Add 3 tablespoons flour to the pan drippings and brown while stirring. Add salt and 3 cups water, stir well. Put steak back in pan and spoon some gravy over meat. Simmer covered on low 2 hours or until meat is fork tender.