Best 6 Blue Willow Inn Country Fried Steak Recipes

COUNTRY FRIED STEAK

Steps:

• Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
• Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
• Season both sides of cube steaks with additional salt and pepper, if desired.
• Dip cube steaks in milk, then dredge in seasoned flour.
• Dip floured steaks in egg wash, then again in the seasoned flour.
• Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
• Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
• Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
• Add enough butter to the pan to equal 3 tbsp along with the oil.
• Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
• Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
• Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).

SOUTHERN LIVING'S COUNTRY FRIED STEAK

Steps:

• sprinkle salt and pepper evenly over steaks.
• Set aside.
• combinecracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.
• whisk together 3/4 cup milk and eggs.
• Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
• POUR oil into a 12-inch skillet;heat to 360 degrees.
• Do not use a nonstick skillet.
• I like to use a cast iron skillet for this.
• Fry steaks 10 minutes.
• Turn and fry 4 to 5 more minutes or until golden brown.
• Remove to a wire rack on a jellyroll pan.
• Keep steaks warm in a 225 degree oven.
• Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.
• whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk.
• Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes, or until thickened.
• Serve gravy with steaks and mashed potatoes.
• Sprinkle with parsley, if desired.

COUNTRY-FRIED STEAK WITH MUSHROOM GRAVY

Steps:

• Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture then dredge in flour mixture. Repeat procedure with remaining steaks.
• Heat oil in a large nonstick skillet over medium-high heat. Add steaks and cook 3 minutes on each side or until browned. Remove steaks from pan and keep warm.
• Add mushrooms to pan and sauté 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil and cook 1 minute, stirring constantly. Spoon over steaks.
• Serve with mashed potatoes.

BLUE WILLOW INN'S FRIED CHICKEN

Steps:

• cut chicken into 8 pieces.
• wash throughly and remove excess fat.
• cover chicken in a bowl with the quart of water and allow to sit or 3-4 minutes.
• mix the flour, salt and pepper.
• remove chicken from water, shaking off excess water but leaving it moist.
• dredge the chicken pieces in flour mixture.
• in a large deep heavy skillet, heat oil
• place chicken in oil and cook uncovered 6 minutes on each side.
• when golden brown remove from oil and drain on paper towels.

COUNTRY FRIED STEAK

Steps:

• Mix together egg and milk in a medium sized shallow bowl; set aside.
• Preheat oil in a medium sized skillet over medium heat.
• While oil is heating, place flour on a sheet of aluminum foil or a flat plate.
• Take a piece of steak covering each side with flour.
• Press flour into meat with palm of your hand.
• Place flour covered meat one piece at a time in egg, making sure meat is covered with egg mixture.
• Repeat step 5.
• Repeat steps 5, 6, and 7 with remaining steak.
• Place each piece of meat in skillet, sprinkle each piece with 1/4 teaspoon of each seasoning salt and pepper (can add more seasoning salt and pepper if desired).
• Lightly brown each side of steak for 5 to 6 minutes or until desired brownness is reached.
• Serve with your favorite gravy and your favorite sides.

COUNTRY FRIED STEAK ITALIANO

Steps:

• To prepare sauce: Heat olive oil in a medium saucepan. Saute onions until they start to pick up a bit of color.
• Reduce heat and add garlic, sautéing just a moment -- until the aroma begins to release.
• Add remaining sauce ingredients except artichokes and optional mushrooms. Bring to a boil.
• Simmer gently for 60-90 minutes, stirring occasionally or until flavors are well blended.
• Add artichokes (and optional mushrooms if desired), and simmer 5 minutes until well heated.
• Prepare spaghetti according to package directions.
• To prepare steaks: Cut into about 8 pieces. Pound pieces thin with the toothy side of the meat hammer. Heat oven to 400°F.
• Put 1/4 cup flour into a wide, shallow dish.
• Beat egg into milk in another shallow dish.
• Mix remaining flour with seasonings in another wide, shallow dish.
• Dip steak pieces into the plain flour, patting it into the dents. Dust off excess.
• Dip floured steak pieces into the egg-milk mixture.
• Bread the steaks with the seasoned flour.
• Heat olive oil in a large skillet. Fry steaks in batches until breading is golden.
• Arrange steaks in a large baking pan or two smaller ones. Top each steak with a dollop of sauce.
• Mix asiago and mozzarella cheese together. Spread cheese mixture over the steaks.
• Put in the oven for 7-12 minutes or until cheese is lightly browned.
• Serve on a bed of spaghetti with extra sauce available at the table. (If you like your pasta with a lot of sauce on it you might want to make an extra half a batch).
• I suggest that you complete the meal with a salad of mixed greens with a simple, vinaigrette dressing and a loaf of crusty bread.