Country Fried Steaks with Gravy

May 29, 2013 by  
Filed under Meats

The gravy in this Country Fried Steaks recipe is South Carolina Style. In Texas this same dish is called Chicken Fried Steak and is served with white gravy made with milk instead of water.

6 top round cube steaks
1 cup flour
1 teaspoon each salt and pepper
½ teaspoon garlic powder
1 onion, diced small
Oil for frying
1 cup water for gravy

  1. Combine the flour, salt, pepper, and garlic powder. Roll the steaks in the flour mixture until coated.
  2. Put about ¼ to ½ inch of oil into the bottom of a heavy frying pan. Heat oil until hot. Then add steaks. You may have to fry them in 2 batches, depending on the size of your pan. Remove the steaks to drain on paper towels when done.
  3. Pour off most of the oil, leaving about a tablespoon in the pan. Add the onions and 1 T of the leftover flour mixture to the pan. Stir and fry over medium heat until the flour is golden brown and the onions are translucent.
  4. Add 1 cup of water and the steaks. Simmer, covered, for 10-15 minutes until tender.

NOTE: I prefer to serve my steaks crispy with the gravy on the side. When done this way more gravy may be desired. I double the flour and water and add a boullion cube for extra flavor.

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Gazpacho

A Caesar sometimes referred to as a Bloody Cae...

Serve a small glass of Gazpacho as an appetizer or serve with a sandwich or good bread for a light lunch.  (Photo credit: Wikipedia)

Another summer soup served cold. This is a quick and easy version using canned tomato juice. It definitely delivers on flavor.

2 cucumbers, sliced
5 green peppers, diced
½ loaf of hard bread or equal amount of hard rolls, broken into chunks
5 ripe tomatoes, cut up
3 cloves crushed garlic
¼ onion
¾ cup olive oil
¾ cup wine vinegar
3 cups tomato juice or v-8 juice
cayenne pepper and salt to taste

Place cucumbers, green peppers, bread, tomatoes, garlic and onion in large bowl. Add oil, vinegar, water and seasonings.
Refrigerate together at least 24 hours.
Mix in blender and pour into bowl.
Refrigerate a few more hours and serve in chilled bowls.
Top with croutons or fresh chopped vegetable garnish. Serves 8 to 10.

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The Best Bread and Butter Pickles!

I love the flavor of bread and butter pickles- that sweet and sour mixture is just perfect to my taste! My favorite part is the onions, so I usually add a little more than it calls for here, but you can be flexible. Beware: an old wives tale says that the pickles will take on the personality of the person preparing them. So watch your mood- unless you like your pickles sour!

English: Bread and butter pickles with the bac...

Bread and butter pickles  (Photo credit: Wikipedia)

1 gallon cucumbers
8 small onions
2 green peppers (optional, but good)
½ cup salt
cracked ice
5 cups sugar
½ teaspoon tumeric
½ teaspoon ground cloves
2 tablespoons whole mustard seeds
2 tablespoons whole celery seeds
5 cups vinegar (or more if needed to almost cover pickles)
6-8 pint jars, lids, and rings

1. Slice cucumbers, onions and peppers into very thin slices.
2. Cover with salt. Cover completely with cracked ice and stir.
3. Top with a weighted lid. (I put a plate on top that just fits the container and then weight it down with a heavy can, etc. on top of that.) Allow to stand for 3 hours.
4. Prepare the Jars by cleaning and covering with boiling water. Boil for 10 minutes, then keep hot until ready to fill.
5. Drain cucumbers, but DO NOT RINSE.
6. Combine remaining ingredients and cook until the sugar dissolves.
7. Pour over the cucumbers, bring to a boil.
8. Put in sterile jars and seal while still hot. Hand tighten lid. No additional processing is needed.
9. Put jars upside down to cool. Any jar that does not seal should be put in the fridge for immediate use.

NOTES: Your cucumbers should be fresh. If they have been standing around too long, the pickles will have holes in them. If this happens to you, your cucumbers were not as fresh as they could have been. (You can still eat them.) Its best to pick your cucumbers as close to pickling time as possible, but do not let them get too big- you want the small to medium sized cucumbers. The large ones are all seeds.

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