Country Fried Steak

Country Fried Steak

Ready in 45 minutes

Try this Country Fried Steak recipe, or contribute your own. "Emeril" and "Fry" are two of the tags cooks chose for Country Fried Steak.

Top-ranked recipe named "Country Fried Steak"

4.4 avg, 7 review(s) 100% would make again

Ingredients

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1.5 pounds Flank steak; (up to 2 pounds)
Salt; to taste
black pepper; Fresh ground, to taste
2 1/2 cups Flour; divided
Essence; to taste (recipe below)
2 large Eggs; beaten with 2 tablespoons milk
Vegetable oil; for frying
6 ounces bacon; Finely chopped
1/4 cup onions; Minced
3 cups Whole Milk
-- Emeril's Essence --
5 tablespoons Sweet paprika
1/4 cup Salt
2 tablespoons Fresh ground black pepper
2 tablespoons Onion powder
2 tablespoons Cayenne
2 tablespoons Dried oregano
2 tablespoons Dried thyme

Original recipe makes 4

Servings  

Preparation

Cut the flank steak into four equal portions, crosswise. Using a meat mallet, pound out the steak, about 1/4-inch. Season with salt and pepper. Season 2 cups of the flour with Emerils Essence. Dredge the steaks in the seasoned flour. Dip the steaks in the egg wash, letting the excess drip off. Dredge the steaks in the seasoned flour, coating each side completely. Add enough oil to a large skillet to fill about 1/4-inch of the pan. Heat the oil. When the oil is hot, carefully lay the steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each side, or until golden. Season with salt and pepper. In another skillet, render the bacon until crispy, about 3 to 4 minutes. Add the onions and continue to saute for 2 to 3 minutes. Stir in the remaining 1/2 cup of flour and continue to cook for 2 minutes. Season with salt and black pepper. Whisk in the milk and bring the liquid to a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too thick add a little more milk and if too thin, cook a little longer. Remove from the heat and season with salt an black pepper. Spoon the gravy over each steak. This recipe yields 4 servings.

For Emeril''s Essence: Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a~~at;prodigy.com -or- MAD-SQUAD~~at;prodigy.net 06-04-1997 Recipe by: Emeril Lagasse

A long time favorite comfort dish in the South, Midwest, and Southwest United States, Country-fried or chicken-fried steak is great served with mashed potatoes and smothered with milk gravy. photo by sgrishka sgrishka

Calories Per Serving: 1149 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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So YUMMY
2labs 5 months ago
skot0123 1 year ago
rwcarmack 1 year ago
Yum! Maybe needs a bit more seasoning.
LizMartin1530 1 year ago
There could be some confusion with the name of this dish since there are two schools of thought when it comes to 'country fried steak' and 'chicken fried steak.' Many believe the titles are one in the same and exchange them freely to describe steak that's been pounded, coated and fried, and served with gravy. Others believe there are regional distinctions between the titles and that they represent two different dishes. Country fried steak being a Southern dish; usually a battered and fried steak, made without an egg wash, that's smothered in either a brown or white gravy and simmered until the solid crust and gravy meld. Chicken fried steak being more typically Texan and Midwestern; usually a pounded, battered steak that's fried in a manner generally associated with chicken and served alongside or covered with a white pepper gravy. For me, since I am of the latter school, this is a 'Chicken Fried Steak' recipe...and it was delicious! The bacon and onion infused milk gravy was terrific. We did alter the method slightly. To help tenderize the flank steak, we scored both sides of the meat. We dredged the scored meat in the seasoned flour prior to pounding and once again after pounding. We pounded the seasoned flour into the steak with the meat mallet to insure that the coating stayed put. We served this with mashed potatoes and homemade buttermilk biscuits.
sgrishka 4 years ago
[I made edits to this recipe.]
sgrishka 4 years ago
[I made edits to this recipe.]
sgrishka 4 years ago
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