Best 19 Country Steak Gravy Recipes

COUNTRY FRIED STEAK AND MILK GRAVY

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.

COUNTRY FRIED STEAK & GRAVY - PAULA DEEN

Steps:

• HOUSE SEASONING:.
• Mix ingredients together and store in an airtight container for up to 6 months.
• STEAK:.
• Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl.
• Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour.
• Heat 1/2 cup oil in a heavy skillet over medium-high heat.
• Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side.
• Remove each steak to a paper towel-lined plate to drain.
• Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
• Drain all but 4 TBS drippings, and scrapings.
• GRAVY:.
• Add 4 tablespoons flour to the pan drippings, scraping the bottom with a wooden spoon.
• Stir in the pepper and the salt.
• Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
• Slowly add the whole milk, stirring constantly with whisk.
• Return the steaks to the skillet and bring to a boil over medium-high heat.
• Reduce the heat to low, and place the onions on top of the steaks.
• Cover the pan, and let simmer for 30 minutes.
• NOTE:.
• See Paula Deen's biscuits to serve with this.

COUNTRY FRIED STEAK WITH WHITE GRAVY

Steps:

• Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. Pound the meat to a 1/4-inch thickness with a meat mallet. Season both sides of the meat with 1 1/2 teaspoons of the Essence.
• Fry the bacon in a large skillet until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Set the pan aside.
• Combine the flour with 1 tablespoon of the Essence in a large shallow bowl. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.
• Dredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Shake off any excess bread crumbs. Reserve the seasoned flour.
• Reheat the bacon fat in the skillet over high heat until very hot but not smoking. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Transfer to paper towels to drain.
• Add 3 tablespoons of the reserved seasoned flour to the pan. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Add the onions and cook, stirring often, until softened, about 4 minutes. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Stir in the bacon.
• Serve the steaks with the hot gravy and cheesy grits, if desired.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

CHICKEN (COUNTRY) FRIED STEAK AND WHITE GRAVY (BOBBY FLAY)

Steps:

• Preheat oven to 250 degrees F. Cut the steak into 4 equal portions.
• Place the buttermilk in a medium baking dish and season with salt and pepper. Combine the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl and divide between 2 baking dishes.
• Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second dish of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
• Place 1-inch of oil in a large cast iron skillet until it reaches 350 degrees F on a thermometer. Add the steak, 2 pieces at a time and cook until golden brown on both sides. Remove to a plate lined with paper towels and season with salt. Repeat with the remaining meat. Transfer the meat to a rack set on a baking sheet and place in the oven to keep warm while you make the gravy.
• Remove all but 2 tablespoons of the fat from the pan, leaving the crunchy pieces from the breading. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels.
• Return the pan to the stove over medium heat. Whisk the flour into the pan and let cook for 1 minute. Slowly whisk in the warm milk and continue to cook, whisking occasionally until thickened. Stir in the heavy cream and thyme and season with salt and lots of freshly ground black pepper. Serve 1 piece per person ladled with some of the sauce and garnished with a few pieces of bacon. Garnish with thyme sprigs.

COUNTRY FRIED STEAK WITH BUTTERMILK GRAVY

Steps:

• After pounding steak, season with salt and pepper then dredge in flour.
• Place oil in a large skillet and heat on medium-high.
• Brown steak in oil.
• Add onion and cook until tender.
• Add water and buttermilk and stir.
• Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
• Stir occasionally.
• The"gravy" will look as if the buttermilk and water are separating at this point.
• Do not be concerned.
• When the cheese is added, everything blends together to make a delicious gravy.
• Just before serving, add cheese and stir to melt.

COUNTRY FRIED STEAK WITH CREAM GRAVY

Steps:

• Sprinkle steaks with 1 tsp salt, 1/2 tsp pepper and garlic salt.
• Dredge steak in 1/2 cup flour and dip into 1/2 cup milk.
• Return to flour and dredge again.
• Brown steaks in hot oil in large, heavy skillet.
• Remove from skillet and drain on paper towels: set aside.
• Pour off pan drippings, reserving 3 tbs.
• Add 1/4 cup flour to drippings; cook over medium heat until bubbly, stirring constantly.
• Add 2 cups milk; cook stirring constantly.
• Stir in 1/2 tsp salt and 1/4 tsp pepper.
• Add steak to gravy; cover and reduce heat and simmer for 25 minutes.
• Remove cover and cook an additional 5 minutes.
• Serves 8.

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.

COUNTRY-FRIED CUBE STEAK AND GRAVY

Steps:

• Season the meat on both sides with salt and pepper.
• Cover meat generously with flour on all sides and set aside.
• pour oil in skillet and heat over medium-high heat for about a minute, then place meat in skillet and brown on both sides until crispy and brown. 3 minutes per side.
• After browning meat place all pieces in skillet, turn heat to medium-low, put onions on top then add beef broth. Place lid on skillet and cook for 45 minutes. During the last 10 minutes mix cornstarch and water together and add in skillet to make gravy thick.

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.

LISA'S COUNTRY FRIED CUBE STEAK WITH ONION GRAVY

Steps:

• 1. Heat oil in a large skillet. Salt and pepper on steaks and dip in flour. Put the steaks in a hot oil skillet on medium-low heat and let the steaks get brown on both sides and put the steaks on a plate and set aside. Put the flour in hot oil and put water in flour mixture in a skillet and let it cook until thickens. Put the slice onions in gravy and put browning sauce in gravy and put the steaks in gravy and let it cook for 45 minutes on simmer and cover until the steaks is tender and done. Make mashed potatoes or rice and put the gravy over mashed potatoes or rice.

COUNTRY FRIED STEAK WITH SAWMILL GRAVY

Steps:

• 1. Combine dry ingredients in one bowl and the egg and milk in another.
• 2. Heat the two cups of oil in a heavy skillet, on medium, until a small drop of water sizzles when dropped in.
• 3. Coat steak in the flour mixture and then the milk and egg mixture and dredge back into the flour mixture.
• 4. Gently place in the frying pan and fry until the juices on top start oozing red. Gently flip over with a fork to keep grease from splattering. Fry on the other side for about 5 minutes. This will depend on the thickness of the steak. Remove from pan.Drain on paper towel lined plate
• 5. Discard all of the pan drippings except for two or three Tbs.
• 6. Whisk the flour into the drippings, stirring continuously for about two minutes.
• 7. Whisk in the milk making sure to blend all lumps into a smooth gravy. Add salt and pepper and stir until mixture thickens, about 5 or 6 minutes. Put the steak back in the pan with the gravy and simmer for a couple of minutes.

COUNTRY FRIED STEAK AND MILK GRAVY

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.

COUNTRY STEAK & GRAVY

Steps:

• 1. Slice roast into thin slices. Dredge in flour & seasoning, salt and pepper.
• 2. In a lg fry pan add oil & garlic. Place slices of meat and brown on both sides; remove when browned. Add more oil and saute onions till caramelized. Remove onions. Add water to the drippings and then the gravy packets.
• 3. Add back in the meat & onions. Simmer on low for 1 1/2 hrs or till tender. Pour over rice or mashed potatoes. Can be made in the crock pot.

CHICKEN FRIED STEAK WITH COUNTRY GRAVY

Steps:

• 1. For the steaks: Bring steaks to room temperature. Heat oil in frying pan over medium low heat. Season steaks with salt & pepper on both sides. Put flour in one pie plate close to skillet. Season flour with salt & pepper, onion powder, garlic powder and paprika, and mix well. In other pie plate mix eggs, milk and season with salt & pepper. Dredge steak first in flour mixture, then into egg mixture, then back into flour mixture again, making sure to evenly coat each time. Gently lay steak in frying pan and fry until dark golden brown on bottom, then flip using tongs so as not to dislodge breading. This should take about 7 minutes per side, depending on size of steak. Drain on paper towels and serve immediately.
• 2. For the gravy: In a clean skillet or sauce pan, on medium low heat, melt butter. Add flour and mix well with a fork or a whisk. It should be the consistency of wet sand. Cook for a couple of minutes til it looks kind of frothy. Do not let it brown as this is a white gravy. (It doesn't hurt it if you do, but it won't look as pretty.) Slowly, a little at a time while constantly whisking, add in your milk. Add milk and continue whisking until gravy is smooth and thickens to desired consistency. Season with salt and HEAVY pepper. Serve over steak and mashed potatoes.

COUNTRY FRIED STEAK W/BROWN ONION GRAVY

Steps:

• 1. Take two bowls, one for the flour, salt, pepper and onion powder, mix well. The other for egg and buttermilk.
• 2. Add oil to large skillet on medium-high heat. Once oil starts to ripples, take steak, dredge through buttermilk then flour, add to skillet, repeat other pieces of meat. (Save the flour for gravy.) Turn heat to medium and cook for 6-8 minutes or until meat turns brown. Turn over and cook 6-8 minutes or until meat is brown, take out of skillet.
• 3. Turn heat to high and add onion to skillet and saute for 1 minute. Add saved flour and stir until flour is medium brown, add water, stir until gravy is thick.
• 4. Take off heat, and pour into bowl. Serve over steaks.

COUNTRY SALISBURY STEAK WITH ONION GRAVY BY FREDA

Steps:

• 1. In a Bowl, Combine 1/3 Cup of the Soup with the Ground Beef, Crumbs, Egg, Salt and Pepper, (Onions and Bell Pepper is Optional) Mix well.
• 2. Shape into Patties . . should make 6 patties.
• 3. In SKillet, over Med. High Heat, Brown Patties, about 8 minutes till browned on both sides. (add the optional Onions if Desired while Browning patties.) . . . Pour off Fat. only if More than 2 Tbs of fat.
• 4. Grdually blend the Remaining Ingredients; in the Skillet, stir to Loosen the Browned Bits off the Bottom of the Skillet. (including additional Optional Sliced Onions,& Mushrooms, if desired) Gravy will thicken as it cooks. if too thick add more Broth, or Cream. Cover; COOK over Low Heat for about 20 Minutes. Makes 6 Servings and its own ONION Gravy. Serving Suggestions: Serve Over Mashed taters, or Rice, with Your favorite Salad or Vegie. Our Family favorite any night of the Week.. Down Home Country Comfort meal, With items found in most all our Kitchens. ENJOY

HAMBURGER STEAK WITH COUNTRY GRAVY

Steps:

• 1. Combine salt, pepper, and flour together. Set aside. Combine egg and milk. Dredge hamburger patties in flour mixture then coat in milk mixture. Dredge in flour mixture again. Heat shortening in medium size skillet over medium high heat. Fry 2-3 minutes on each side until golden brown. Remove and keep warm.
• 2. Melt butter in skillet drippings. Add salt, pepper, and flour. Cook slowly on medium heat, stirring until bubbly and smooth. Add milk to the flour mixture in the skillet, stir well. Cook gravy on low heat, stirring constantly, until thickness desire is reached. Add a scoop full of gravy on top of warm steaks

COUNTRY ROUND STEAK N GRAVY BY FREDA

Steps:

• 1. 1.Cut Round steak into 3" serving size Pieces. 2.Remove all fat as possible. 3.Dredge meat in Flour. pound in with mallet, then dredge again.
• 2. 1. Heat Shortening in fry pan, (or electric skillet) 2. Brown Meat on Both sides, do not cook thru Just brown. 3. place meat in roaster pan or oven proof large casserole, with a cover. 5. top with chunks of onion
• 3. Sprinkle meat in Roaster pan with dry onion soup mix. 1. Combine Soup, water and Worchestershire sauce in small bowl, and whisk together. 2. Add the dredging flour to mixture, whisk. Pour over Meat in Roasting pan. 3. Add 1 more cup Water, Cook @ 350 in oven for 1-1 1/2 hr. or til Fork tender. Meat is done when Fork Tender. TIP: If gravy gets too thick add another bit more Water to gravy consistency. Serve with Mashed taters, and green beans or your Favorite Vegie. This will make the Best tastiest gravy ever.

HAMBURGER STEAK WITH COUNTRY GRAVY

Steps:

• 1. In large bowl mix together beef, bread crumbs, egg, Worcestershire sauce, black pepper, salt, onion powder and garlic powder. Shape into six patties. Heat oil in large skillet over medium heat. Brown patties on both sides; approximately 4-5 minutes per side. Remove patties to oven proof plate and place in oven at 300 degrees for 15 minutes.
• 2. In same skillet over medium low heat melt butter. Whisk in flour, cayenne, garlic powder and onion powder. Continue whisking until golden brown and fragrant; about 7 minutes. Slowly add milk whisking continuously. Simmer until slightly thickened; approximately 2-3 minutes. Gravy will thicken more upon cooling. Season with salt & pepper to taste.
• 3. Add patties back to the pan and simmer for 2-3 minutes. Serve over mashed potatoes or egg noodles.