Best 10 My Country Style Steak Recipes

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.

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.

COUNTRY FRIED STEAK AND GRAVY RECIPE BY TASTY

Steps:

• Preheat the oven to 225˚F (110˚C).
• Set a steak in the center of a cutting board and cover with a piece of plastic wrap. Using a meat mallet, pound the steak evenly to ¼-inch (½ cm) thick. Season with salt and pepper on both sides. Repeat with the remaining meat.
• In a wide, shallow dish, whisk together the eggs and 1 cup (240 ml) of milk. In a separate shallow dish, mix together the 1 ½ cups (190 g) of flour, pepper, salt, garlic powder, onion powder, and paprika.
• Dredge the steaks in the flour mixture, then dip in the egg mixture, letting any excess egg drip off. Coat again in the flour mixture. Set aside for 10-15 minutes, until the coating has dried out a bit.
• Meanwhile, heat the oil in a 10-inch (25.5 cm) pan over medium-high heat until it reaches 375˚F (190˚C).
• Fry the steaks, 2 at a time, for 3 minutes, until golden brown and crispy. Flip and cook on the other side for 3 minutes more, until golden brown and cooked through when the internal temperature reaches 155˚-165˚F (170˚-175˚C). Transfer the steaks to a paper towel-lined plate or baking sheet and immediately season with salt. Once all of the steaks are done frying, transfer to the oven while you prepare the gravy.
• Pour the hot oil into a heatproof bowl and let cool before discarding. 9. Leave any browned bits in the pan.
• In the same pan, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream and remaining milk. Bring to a simmer and cook, whisking constantly, until thickened, 5-7 minutes. Season with salt and pepper.
• Ladle the gravy over the steaks and serve with your favorite side dishes.
• Enjoy!

COUNTRY STYLE STEAK

Steps:

• Heat oven to 300ºF.
• Cut the meat with the grain into 1/2-inch-thick slices and season on both sides with salt and pepper. Put 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, about 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, making sure they are all submerged in the liquid. Cover the pot and place it in on the middle rack of the oven. Cook until the meat is tender and falling apart, 1 1/2 to 2 hours.

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

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.

MAW MAW'S COUNTRY-STYLE STEAK

Steps:

• Cut any large pieces of steak into roughly 4-inch-wide pieces after tenderizing vigorously (or get your butcher to tenderize). Place a single layer of steak in the bottom of a slow cooker.
• Peel and slice the onion into ¼-inch-wide rings. Place half the rings over the steak. Sprinkle with half the pepper. Layer the rest of the steak over the rings and top with the remaining onion and pepper.
• In a small bowl, combine the soup, gravy mix and 1 cup lukewarm water; mix well. Pour the mixture over the steak, and cover the slow cooker. Cook on high heat for 6 hours or low heat for 10 hours. Remove steak to a large platter, and spoon the gravy on top. Serve immediately.

COUNTRY-FRIED STEAKS

Steps:

• Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. , In a large skillet, cook two steaks in 1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked to desired doneness. Remove steaks and keep warm. Repeat with the remaining oil and steaks. , Meanwhile, for gravy, melt butter in a small saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve with steaks.

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.

EASY COUNTRY STYLE STEAK

Steps:

• Dredge steak in flour & brown quickly in hot oil. Mix soup & water & pour over meat, Top with onion. Cover & simmer for 1 hour. Add kitchen bouquet to taste.