• If you are having problems logging in please use the Contact Us in the lower right hand corner of the forum page for assistance.

country fried steak

H

Hayguy

Well-known member
Joined
Sep 7, 2010
Messages
2,384
Location
Southern Alberta
hoping someone has a good recipe for country fried steak. what cut of beef do you start with? how do you make it tender?

have tried eye of round about 3/8 to 1/2 inch thick,pounded the he!! out of them with the tenderising mallet and still were tough. do you marinate ? what am i doing wrong :oops:

any advice would be greatly appreciated.
 
I found this recipe here on ranchers under the cookbook section of the home page. We use cubed steaks and it turns out great! Add plenty of hot sauce to spice it up or you can make it pretty mild. Here's a link to the page or ya can go to the home page and find it your own self. :D

http://ranchers.net/recipes/BRAGGINRIGHTSCHICKENFRIEDSTEAK.htm
 
H' is right. Cubed steak (you can buy it cubed or have some of the bottom
round cubed when you have your meat processed--we have all the bottom
round cubed) is what works best. It has been run through a cuber to get
it so it is tender. I like cutting it up into smaller sized pieces, it seems
to fry more even that way. Like the size of MY hand or so.

I just turn mine in flour and fry it....are you ready for this...in hot bacon grease. :shock:

But you can beat an egg and add a little milk, turn the cubed meat in the
egg, then in flour (or cracker crumbs), dip it again in egg and then flour and fry it that way.

Don't forget to make gravy out of the gezzlin's in the pan. :D

You can also deep fry it, then it is called 'finger steak'.

Good luck!!
 
Faster horses said:
H' is right. Cubed steak (you can buy it cubed or have some of the bottom
round cubed when you have your meat processed--we have all the bottom
round cubed) is what works best. It has been run through a cuber to get
it so it is tender. I like cutting it up into smaller sized pieces, it seems
to fry more even that way. Like the size of MY hand or so.

I just turn mine in flour and fry it....are you ready for this...in hot bacon grease. :shock:

But you can beat an egg and add a little milk, turn the cubed meat in the
egg, then in flour (or cracker crumbs), dip it again in egg and then flour and fry it that way.

Don't forget to make gravy out of the gezzlin's in the pan. :D

You can also deep fry it, then it is called 'finger steak'.

Good luck!!
Click to expand...

Yep- I do the same when cooking country/chicken fried steaks - with the gravy coming from the pan with adding some gravy..

I do about the same with fried chicken- but since it is chicken- stick it in a roaster in the oven for an hour or two after frying (I hate raw/red chicken)-- and the pan crumbs make the best chicken gravy...
 
thanx all, hope to try some of these on the week-end. going to try to get some steaks double cubed to see if i can get some consistancy in tenderness

thank-you all again
 
When I bread and fry chicken or beef I marinate in buttermilk for at least 5 hours preferably over night .
Season the milk with your favorite spices like thyme,salt, pepper,garlic , splash of worcestershire and tabasco .
It gives it a great flavor and I find holds the breading better.
For a little bit of a crunch and more flavor on your steak or chicken ,add crushed Panko crumbs with some parmesan cheese to your seasoned flour mixture.

You can use the left over marinade from the cubed steak to make your gravy (I always discard my chicken marinade).

I would deglaze the pan after frying the steaks with white wine (why white not red, because we are making a white sauce) add butter to make a roux then flour (whisk until smooth) add some beef stock and some of your butter milk marinade, whisk until consistent and thoroughly bubbling .

For a change ,saute some minced fresh clove garlic ,sliced shallots and mushrooms before deglazing ,remove with slatted spoon and add back to gravy mixture when ready to serve.
 
hillsdown said:
When I bread and fry chicken or beef I marinate in buttermilk for at least 5 hours preferably over night .
Season the milk with your favorite spices like thyme,salt, pepper,garlic , splash of worcestershire and tabasco .
It gives it a great flavor and I find holds the breading better.
For a little bit of a crunch and more flavor on your steak or chicken ,add crushed Panko crumbs with some parmesan cheese to your seasoned flour mixture.

You can use the left over marinade from the cubed steak to make your gravy (I always discard my chicken marinade).

I would deglaze the pan after frying the steaks with white wine (why white not red, because we are making a white sauce) add butter to make a roux then flour (whisk until smooth) add some beef stock and some of your butter milk marinade, whisk until consistent and thoroughly bubbling .

For a change ,saute some minced fresh clove garlic ,sliced shallots and mushrooms before deglazing ,remove with slatted spoon and add back to gravy mixture when ready to serve.
Click to expand...

Deglazed, Saute, Roux, Shallots Geez Hillsdown you talking to Hayguy not the Galloping Gourmet. :shock: :lol: :lol: :lol: :lol: :lol:
 
Big Muddy rancher said:
hillsdown said:
When I bread and fry chicken or beef I marinate in buttermilk for at least 5 hours preferably over night .
Season the milk with your favorite spices like thyme,salt, pepper,garlic , splash of worcestershire and tabasco .
It gives it a great flavor and I find holds the breading better.
For a little bit of a crunch and more flavor on your steak or chicken ,add crushed Panko crumbs with some parmesan cheese to your seasoned flour mixture.

You can use the left over marinade from the cubed steak to make your gravy (I always discard my chicken marinade).

I would deglaze the pan after frying the steaks with white wine (why white not red, because we are making a white sauce) add butter to make a roux then flour (whisk until smooth) add some beef stock and some of your butter milk marinade, whisk until consistent and thoroughly bubbling .

For a change ,saute some minced fresh clove garlic ,sliced shallots and mushrooms before deglazing ,remove with slatted spoon and add back to gravy mixture when ready to serve.
Click to expand...

Deglazed, Saute, Roux, Shallots Geez Hillsdown you talking to Hayguy not the Galloping Gourmet. :shock: :lol: :lol: :lol: :lol: :lol:
Click to expand...

Sorry, just trying to spice up a rather blah dish . :P

The fact that Hayguy even attempts to cook makes him a "Galloping Gourmet " . :D
 
The processor who does our beef run's the round steaks through a machine that tenderises them. Making cube steak I believe, those in the crock pot with a can of mushroom suop some wild rice and an onion mmmmmmmm.
 
I think some processors in our area call cube steak ,minute steak.

I have never been a fan of the round either way so I usually get it made into patties or brats.

A good gravy can make a lot of crappy dishes somewhat edible . 8)
 
We get the round sliced into rouladin or schnitzel which she breads in crumbled cornflakes, a sprinkle of Montreal steak spice and fries it. Can't do it too long or it gets tough since it's a thin slice of drier meat. It goes over big here.

A round steak in the crock pot for the day is some mighty tender and tasty eating and it's ready to eat when you get home if you're out all day and don't want to have to fuss with meat before supper. Throw some veggies, onions with parsley, oregano and oil in the frying pan for a stir-fry to go with it and oh my goodness . . .

So don't be dissin' a cut that can be made into a really great meal!! :wink:
 
burnt said:
We get the round sliced into rouladin or schnitzel which she breads in crumbled cornflakes, a sprinkle of Montreal steak spice and fries it. Can't do it too long or it gets tough since it's a thin slice of drier meat. It goes over big here.

A round steak in the crock pot for the day is some mighty tender and tasty eating and it's ready to eat when you get home if you're out all day and don't want to have to fuss with meat before supper. Throw some veggies, onions with parsley, oregano and oil in the frying pan for a stir-fry to go with it and oh my goodness . . .

So don't be dissin' a cut that can be made into a really great meal!! :wink:
Click to expand...

OK OK I digress ,just don't throw me to the wolves ! :P

My sister ,who recently returned to the work force, loves to do the same as you Burnt with round steak, and it makes a fabulous meal for a busy family on the go ! :tiphat:

Now I am off to enjoy a wonderful dinner of grilled prawns , rib eye , broccoli rabe with pancetta, Taber corn and some fresh made ciabatta bread .

Bonn Appetit :D
 
At the first annual ranchers.net camping trip, i nominate Hillsdown as camp cook!
I will have to try that recipe you posted. :D I add chopped, roasted green chillies to any and every gravy i build. It is the perfect additive! :D
 
leanin' H said:
At the first annual ranchers.net camping trip, i nominate Hillsdown as camp cook!
I will have to try that recipe you posted. :D I add chopped, roasted green chillies to any and every gravy i build. It is the perfect additive! :D
Click to expand...

Yea but who is going to keep Haymaker from getting "Deglazed" in the wine? :o :lol: :lol: :lol:
 
I dipped my cube steaks in buttermilk and then in a flour that has salt, pepper and a pinch of paprika added. Then fry it in butter.

HD I always used a round steak for my Pepper Steak dish.
1 round steak cut 1/4 inch thick
2T vegtable oil
1 sliced onion
2 can beef broth
3c chopped celery
1 can french style green beans
Pepper
Salt

Heat oil and fry steak til brown. Add onion, broth, green beans undrained, celery and season wth pepper and salt.
Cover and let simmer for 30-45 minutes.
Serve over rice
 

Latest posts

Back
Top