This was not the recipe I thought I was making.
I was thinking a crispy fried steak, a southern fried steak.
This is more of a pan seared pot roast.
Saying that, I am not saying we didn’t enjoy the dish.
The steaks end up super moist. We didn’t even need steak knives. They cut perfectly with a butter knife.
I cooked the steaks in a 250 degree oven for about an hour and forty five minutes. This seemed like the perfect time.
You could also cook the steaks over low heat on the stove top. I opted for the oven because I was doing other things and didn’t want to have to watch it all the time.
The gravy was a lovely amber color. It got a lot of that color from scraping up the browned bits.
I used to watch The Chew on TV when it was airing. I always remember Carla Hall saying “There’s flavor in the brown.” And there certainly is. Those browned bits gave the gravy all the flavor it needed.
So while this recipe wasn’t exactly what I was expecting - it was absolutely delicious.
COUNTRY FRIED STEAK
1 Pound Round Steak
1/2 Cup Bisquick
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Paprika
3 Tablespoons Liquid
1 Cup Water
2 Tablespoons Leftover Bisquick
1/4 Cup Cold Water
Cut steak into serving size pieces. Combine bisquick, salt, pepper and paprika. Dredge meat in mixture. Brown slowly in melted fat. Add liquid as needed. Cover tightly and cook over low heat until tender - 1 to 2 hours. Remove meat from pan. Add 1 cup water to drippings. Mix leftover bisquick with cold water to make a paste. Stir into pan, whisk until boiling. Boil 1 minute, whisking constantly. Add meat and serve.
Comments