Best 4 Mock Steak Recipes

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Indulge in a delectable culinary experience with our versatile Mock Steak recipes, crafted to tantalize your taste buds and cater to various dietary preferences. From the classic Seitan Steak, a meaty and protein-packed delight made from wheat gluten, to the savory Lentil Walnut Steak, boasting a hearty texture and a nutty flavor, our collection offers a range of options to suit every palate. For those seeking a plant-based alternative with a tender and juicy bite, the Tofu Steak is a perfect choice, while the Portobello Mushroom Steak offers a meaty and umami-rich experience. Additionally, the Tempeh Steak provides a firm and flavorful option, and the Black Bean Burger, made with wholesome black beans and a blend of spices, delivers a satisfying and nutritious meal. Whether you're a committed vegan, vegetarian, or simply seeking to incorporate more plant-based dishes into your diet, our Mock Steak recipes are guaranteed to impress.

Here are our top 4 tried and tested recipes!

MOCK CHICKEN FRIED STEAK WITH MILK GRAVY



Mock Chicken Fried Steak With Milk Gravy image

My mother made these for us four girls. Money was tight and she couldn't afford steak very often. These use ground beef. I use a 80/20 lean to fat. You can use ground round but it tends to be a little too dry. This is great with mashed potatoes. Everyone I have ever made it for loved it. The first time my DH had it he never knew it was ground beef. He just commented on the tenderness of the steak!

Provided by Judedeva

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb ground beef
2 eggs, beaten
2 cups all-purpose flour
1/4 teaspoon seasoning salt
1/2 teaspoon black pepper
1/4 cup oil or 1/4 cup lard (for frying)
4 tablespoons of dredging flour
4 tablespoons cooking fat
1/4 teaspoon salt
1/2 teaspoon black pepper, depending on taste
3 cups milk

Steps:

  • Mix 2 cups flour with salt and pepper.
  • Shape ground beef into four thin patties.
  • Dip patties into flour, then beaten egg, then flour again.
  • Put shortening, oil or lard into a heavy skillet over medium high heat.
  • When a little flour sprinkled into skillet begins to sizzle, add patties.
  • Cook for about 5 minutes per side.
  • Remove and drain on paper towels.
  • To make gravy:.
  • Remove all but four tablespoons of fat from skillet.
  • Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
  • Stir, scraping up browned bits, for about one minute till light brown.
  • Whisk in milk gradually.
  • Whisk until thick and bubbly.
  • Remove from heat.
  • Add 1/2 teaspoon black pepper or to taste.
  • Stir well.

STEAK MOCK FRITES



Steak Mock Frites image

There is no better, more reliable restaurant dish than steak frites. It is perhaps America's favorite French food, a cheeseburger deluxe recast for date nights, celebrations, feasts. Few make the dish at home, though: The frites are too labor-intensive for all but the most project-oriented cooks. Here, then, is a recipe to fake out the fries, one that will take even a relatively neophyte home cook little more than an hour to make. The aim is great steak, a delicious sauce of maître d'hôtel butter, and potatoes with a terrific quality of French fry-ness, supreme crispness, with soft and creamy flesh within. (Here's a video to get you started on how to cook the perfect steak at home.)

Provided by Sam Sifton

Categories     dinner, lunch, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Kosher salt
8-12 new, baby or C-grade potatoes
3 tablespoons neutral oil, like canola
6 tablespoons unsalted butter
2 teaspoons thyme leaves, minced
1 small shallot, peeled and minced
1 teaspoon freshly squeezed lemon juice
Splash Champagne or white-wine vinegar
2 pounds beef steak, like boneless rib-eye, approximately 1 inch thick
Kosher salt and freshly ground black pepper
1 tablespoon neutral oil, like canola.

Steps:

  • Preheat oven to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Drain potatoes, and dry them well.
  • Grease a sheet pan with half the oil, and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the oven and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste.
  • Make the maître d'hôtel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use.
  • As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet - or 2 if your steaks are large and you are cooking them in 4 pieces - over high heat, and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil to the pan, and shake to distribute. It will almost immediately begin to smoke. Place the steaks in the pan, and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steaks over, and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. Top each steak with a tablespoon of the butter.
  • Remove the potatoes from the oven, and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

Nutrition Facts : @context http, Calories 987, UnsaturatedFat 41 grams, Carbohydrate 31 grams, Fat 77 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 32 grams, Sodium 1026 milligrams, Sugar 2 grams, TransFat 4 grams

MOCK STEAK



MOCK STEAK image

When I was little there was a recipe out called "Mock Apple Pie". It was made with ritz crackers and it was really good, surprisingly. So, when I got this recipe about 20 years ago, I thought I'd give it a try. And, like with the mock pie, I was pleasantly surprised and my boys and husband enjoyed it, too. The golden mushroom...

Provided by JANE LOUISE

Categories     Steaks and Chops

Time 1h15m

Number Of Ingredients 7

2 lb lean hamburger (hs to be lean this time)
1 tsp pepper
2 c finely crushed saltine crackers
1 1/2 c milk
1 onion chopped finely
2 can(s) campbell's golden mushroom soup
fresh mushrooms, sauteed (optional)

Steps:

  • 1. In bowl, mix all ingredients except soup. Chill for 1 hour or overnight. Form flat patties about 3 inches in diameter or a little oblong. Put patties in 9x13 baking dish and cover with soup. Bake in pre-heated oven 350 for 50 minutes until bubbly.
  • 2. Add fresh mushrooms if you desire into the soup before pouring on meat.

MOCK CHICKEN FRIED STEAK



Mock Chicken Fried Steak image

I'm not sure where my mom got this recipe, but she used to make it at least once a month. Although she never served it with gravy, I think peppered gravy would go great with this.

Provided by OMEGAJASMINE

Categories     Main Dish Recipes

Time 1h

Yield 6

Number Of Ingredients 7

1 pound ground beef
2 teaspoons chopped fresh parsley
1 tablespoon chili powder
1 teaspoon salt
1 egg
2 cups crushed saltine crackers, divided
½ cup oil for frying

Steps:

  • In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into 6 balls, then flatten into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
  • Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 17.4 g, Cholesterol 77 mg, Fat 30.9 g, Fiber 1.2 g, Protein 16 g, SaturatedFat 6.5 g, Sodium 706.6 mg, Sugar 0.3 g

Tips:

  • Choose the right ingredients: Use high-quality seitan or tofu as the base for your mock steak. Look for products that are firm and have a meaty texture.
  • Marinate your mock steak: Marinating the mock steak in a flavorful marinade will help to add flavor and moisture. You can use a variety of marinades, such as soy sauce, BBQ sauce, or a mixture of herbs and spices.
  • Cook your mock steak properly: The best way to cook mock steak is to pan-fry or grill it. Cook the mock steak over medium heat until it is browned on both sides and cooked through.
  • Serve your mock steak with your favorite sides: Mock steak can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Mock steak is a delicious and versatile plant-based alternative to traditional steak. With a little creativity, you can create a mock steak that is just as flavorful and satisfying as the real thing. So next time you're looking for a meatless meal, give mock steak a try!

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