Sunday, March 14, 2010

country fried steak

Apparently something the healthy cooking magazine by taste of home does is makeover recipes. This is what we tried for dinner tonight. It was good.  I served it with slow cooked mac and cheese and mixed veggies.

  • 1 lb beef top round steak (I actually used a sirloin steak trimmed of fat)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 teaspoon onion powder
  • 1/2 cup buttermilk
  • 3/4 cup flour
  • 1 1/2 tablespoon flour
  • 1 Tablespoon canola oil
  • 1 1/2 Tablespoon butter
  • 1 cup 2 % milk
  1. Cut steak into 4 serving-size pieces; pound to 1/4 inch thickness. Combine the salt, 1/4 tsp. garlic powder, 1/4 teaspoon pepper and onion powder; sprinkle over steaks.
  2. Place buttermilk in shallow bowl or plate. Place flour in another shallow bowl or plate. Dip steaks in buttermilk, then flour.
  3. Heat oil in large skillet over medium heat. Cook steaks in oil for 3-4 minutes on each side or until meat is no longer pink. (I actually found that they were ready to turn over when the tops started to get bloody. I also just checked the temp. to know when they were done.)
  4. In a small saucepan, melt butter. Stir in 1 1/2 Tbs flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in remaining garlic powder and pepper. Serve with steak.

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