Best Spring Hill Ranchs New Mexico Style Fried Steak Recipes

SPRING HILL RANCH'S SOUTHWESTERN BEEF MARINADE 1

Steps:

• 1. In a small mixing bowl, whisk together the soy sauce, garlic, brown sugar, tomato paste, chili powder, cumin and ground cayenne. While whisking vigorously, drizzle in the oil. Store and marinate in the refrigerator.

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.

RANCH STYLE CHICKEN FRIED STEAK AND GRAVY

Steps:

• Tenderize round steak.
• Dip in milk and then flour, salt and pepper to taste.
• Fry in deep fat at approcimately 375 Degrees F. until golden brown.
• After steak is done, pour off fat leaving about 4 T in pan.
• Add 4 T flour.
• Stir until smooth.
• Add 1 qt milk.
• Stir and cook until until thickened for steak gravy.

BLUE WILLOW INN COUNTRY-FRIED STEAK

Steps:

• Cover the bottom of a large skillet with olive oil. Saute onion over medium heat until tender. Remove the onion and set aside.
• Use a meat mallet to tenderize the steaks. Combine the flour, salt, and pepper. Dredge the tenderized steaks in the flour. Fry each side of each steak in the oil in the skillet 4 to 5 minutes over medium heat. Add more oil if needed.
• Remove each steak to drain on paper towels. Add cream of mushroom soup and water to the skillet, and cook over medium heat, stirring often.
• Preheat oven to 350 degrees F. Place cooked steaks in a 9 x 13 casserole dish. Cover with onions and gravy. Cover the dish with aluminum foil, and bake for 15 to 20 minutes.

CROCK POT RANCH HOUSE CHICKEN FRIED STEAK

Steps:

• In a skillet, heat oil over medium high heat for 30 seconds. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.
• Reduce heat to medium. Add onions to skillet and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minutes. Sprinkle flour over mixture and cook, stirring, for 1 minute. Add stock and cook, stirring, until thickened. Sauce will be very thick.
• Spoon sauce over meat in slow cooker, cover and cook on LOW for 8 hours or on High for 4 hours, until meat is tender.
• In a small bowl, combine paprika and cayenne. Gradually add cream, mixing until blended. Add to stoneware along with jalapeno pepper. Cover and cook on HIGH for 15 minutes, until flavors meld. Serve with hot, fluffy mashed potatoes.
• TIP: While round steak is traditionally used for this dish, an equally successful version can be made with "simmering steak." This is cut from the blade or cross rib and is available at many supermarkets. Serves 6.
• 175 Essential Slow Cooker Classics.

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.

SPRING HILL RANCH'S GREEN CHILE COUNTRY GRAVY

Steps:

• 1. In a small saucepan over medium high heat, heat the lard until just below the smoking point. Add the minced onion and sauté them until they have softened and are beginning to turn golden around the edges (about 5 minutes).
• 2. Whisk in the flour until well combined. Continue whisking or stirring for a minute or two to cook out the raw flour flavor. Slowly whisk in the milk. Add the green chiles. Whisking constantly, bring the gravy to a boil to thicken it, then reduce the temperature to a simmer. Season the gravy with salt and pepper.

NEW MEXICO STYLE ENCHILADAS

Steps:

• 1. Heat the lard in a large skillet over medium high heat. Sauté the diced onion until it begins to turn translucent and soften. Add the shredded meat and enchilada sauce. Bring to a simmer, turn the heat down to low and simmer 15 minutes, stirring often.
• 2. In a separate small skillet, warm a tortilla just until it becomes soft. Slide the tortilla through the meat mixture to coat with the sauce, then lay it on a plate. Place a scoop of meat mixture, a little shredded lettuce and a little shredded cheese on the tortilla. Repeat with another tortilla, stacking it on top of the one you've already completed; a typical enchilada plate will have two or three layers. Top with a fried egg. Garnish with the cilantro, a dollop of sour cream, some guacamole and/or salsa or pico de gallo. A big ol' serving of frijoles refritos (refried beans) goes really well on the side, too!

RANCH ROUND STEAK

Steps:

• Trim excess fat from meat; slash edges to prevent curling.
• Combine flour, dry mustard, salt, and pepper; use to coat meat.
• Reserve remaining flour mixture.
• In skillet, brown meat, half at a time, on both sides in hot shortening.
• Push meat to one side; stir in reserved flour mixture.
• Combine water and Worcestershire sauce; stir into skillet mixture.
• Cook and stir until thickened and bubbly, reduce heat.
• Cover and simmer for 1 to 1 1/4 hours or until meat is tender.
• Remove meat to platter.
• Skim excess fat from gravy.
• Drizzle gravy over meat and serve.

SPRING HILL RANCH'S NEW MEXICO RED CHILE SAUCE

Steps:

• 1. In a heavy bottomed skillet over medium heat, heat the lard until it is shimmering but not yet smoking. Sauté the onion until it has softened and become translucent, about 4 minutes. Add the garlic and stir until it is nice and fragrant, about 1 minute. Add the flour. Stir gently but constantly until the roux reaches a medium brown ("peanut butter") color, about 2 minutes. Add the chile powder or chiles, garlic, chicken broth, oregano, salt and cumin (if using). Simmer, stirring constantly until the sauce has thickened. The sauce should coat the back of a spoon. Add a little water if needed for proper consistency. Blend or process if desired for a smoother texture.
• 2. Slather the hot (temperature-wise) sauce over or under your New Mexican or southwestern dishes. Kept in an air tight container, this should stay fresh for at least a week in the refrigerator.

SPRING HILL RANCH'S NEW MEXICO STYLE FRIED STEAK

Steps:

• 1. To make the chicken fried steak: Cut the steak into 4 evenly sized pieces. Pound each piece with a meat tenderizer to about a 1/4-inch thickness and almost doubled in surface area. Lightly season the steaks with salt and pepper.
• 2. In a pie pan or other shallow bowl, whisk together the flour, salt, pepper, cumin, oregano, and chipotle powder. In another similar bowl wide enough to accommodate the steaks, beat the egg and milk. Coat both sides of one piece of steak with the flour mixture. Tap off any excess and dip it into the egg mixture. Dredge it again in the flour mixture, and place it on a rack or large plate. Repeat with the remaining steaks. Reserve 1/4 cup of the flour mixture to use in the gravy. Preheat the oven to 200°F and line a baking sheet with aluminum foil.
• 3. In a large skillet over medium-high heat, warm 1/2 inch of oil to 300°F. Working in batches of 2 steaks, gently place the steaks in the skillet in a single layer. There will be a lot of popping and hissing, so be careful. After 2 to 3 minutes, or when juices start bubbling out of the top of the steak, use tongs to gently flip the steaks and continue to cook them until they are lightly browned, about 3 more minutes. Transfer the steaks to the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining steaks.
• 4. To make the chile gravy, reserve 1/4 cup of oil from the skillet, then drain the rest and wipe out the skillet with a paper towel. (If your oil is too burnt tasting, you can use fresh oil, lard or bacon grease.) Return the oil to the skillet and warm over medium-low heat. Add the onion and, stirring occasionally, cook until softened, 3-5 minutes. Add the garlic and cook for 30 more seconds. Add in the flour, whisking until everything is well combined. Cook for a minute or until it is just beginning to brown, then stir in the broth, chili powder, cumin, oregano, and black pepper. While stirring, cook until the sauce has thickened, about 5 minutes. Stir in the jalapeño pickle juice then taste and adjust seasonings, adding salt if needed.
• 5. Remove the steaks from the oven. Turn on the broiler. Remove the steaks from the oven and top each one with a handful of grated cheese and a few jalapeño slices. Position the steaks about 6 inches from the heating element and broil them just until the cheese is melted. Remove them from the broiler.
• 6. For plating, place a few spoonfuls of your gravy on each plate. Lay the steaks on top of the gravy. Add a side serving of rice and beans. Pour the remaining gravy into a bowl or pitcher to pass around at the table, along with nicely warmed tortillas.