Julia's Simply Southern: Country Style Steak >

Wednesday, April 26, 2017

Country Style Steak


We are rolling through the month of April Y'all and the weather is beautiful! I've got the windows open and those wonderful spring breezes are flowing through. Life is so good.

Today, it's Country Style Steak for dinner. Country Style Steak is like Country Fried Steak & Gravy cooked in a similar method as you would Smothered Pork Chops. So basically, it's country fried steak and gravy that you cook in the oven on a lower temperature for a couple hours. What you get is.....yummy, delicious, incredible melt in your mouth goodness! The beef just falls apart - in a good tender way. Great served over rice. This is classic southern cooking the whole family will love!

Ingredients

  • Cooking Oil 
  • 2-3 lbs Beef Cubed Steaks
  • 2 c All Purpose Flour
  • 1.5 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Paprika
  • 1 Egg
  • 1/2 c Buttermilk
  • 1 tsp Water

Gravy

  • 1/4 c Flour Mixture (that we used in dredging)
  • 3 c Milk
  • 1 c Water


Preheat oven to 325℉

Note: Be sure to use an oven proof skillet, such as cast iron for this dish. You can also transfer to a casserole dish for the oven if you don't have the proper skillet.

Add enough cooking oil to coat the bottom of a large cast iron skillet (about 1/8") and warm over medium heat.

Prepare the cubed steaks. Typically the cubed steaks are large pieces that are truly too much for one serving. Cut each one in half and set aside for dredging. 

When I buy cubed steaks, I tend to stay away from the larger packages because they overlap the meat. You don't know what's hiding under there. I buy smaller packages so I can get a good look at what I am getting to avoid getting meat pieces with gristle. If you have a good butcher, you can also pick out steaks, such as round or tenderloin, and have them cube it fresh for you.

Dry Dredge Mixture: In a mixing bowl add flour and seasonings, whisk to combine.

Wet Dredge Mixture: In a mixing bowl add the egg, buttermilk and a teaspoon of water, whisk to combine.

Take each cubed steak piece and dredge in the dry mixture, then coat with the wet mixture and back to the dry mixture once more. Add to the skillet.

Don't discard the dry mixture yet, you're going to use some of it for making the gravy.

You just want to cook the meat enough to brown on each side, about 4 minutes per side. It doesn't have to be completely cooked through because it will finish in the oven. After browning, remove each piece and set aside on a plate.


After all of the cube steak pieces are browned, it is time to make the gravy.

Add 1/4 cup of the seasoned flour dry mixture we used for dredging to the skillet. Whisk to incorporate into the cooking fat and cook 2-3 minutes to brown. This is a known as a roux. 


Next add the milk and water, whisk to incorporate into the roux. Simmer for 2-3 minutes. This will begin to thicken slightly into a gravy. You don't want it to thicken too much at this point because it will thicken up quite a bit in the oven.

Add the cubed steaks into the gravy.


Transfer the skillet to the oven and cover loosely with a sheet of aluminum foil. 

Cook for two hours.







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3 comments:

  1. Replies
    1. You'll get your belly full with this dish! So good ;)

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  2. Congratulations!
    Your recipe is featured on The Top Ten for Full Plate Thursday! Your post will be pinned to the Full Plate Thursday Features Board and sure hope you enjoy your new Red Plate.
    Miz Helen

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