quick & easy: Speedy Steaks Fried Right

Southern Living, Mar 2005 by Poellnitz, Vicki A, Miller, Jennifer, Grantham, Candace, Washburn, Regina

These crisp, mouthwatering favorites make a marvelous meal.

Whatever you call it-country-fried, chicken-fried, or minute steak-you're gonna love these affordable recipes.

We prefer the tenderness of cubed sirloin and round steaks. In our recipe testing, cubed chuck tenders tended to be too tough. If round or sirloin is not your butcher's choice for cubing, grab a package of either cut and have the steaks run through the store's meattenderizing machine twice. The results will be obvious with your first bite.

VICKI A. POELLNITZ

COUNTRY-FRIED STEAK WITH CREAMY SALSA GRAVY

MAKES 4 TO 6 SERVINGS

PREP: 15 MIN., COOK: 19 MIN.

1 cup milk

1 large egg

1 cup all-purpose flour

1 (1.25-ounce) packet chili seasoning mix

1 to 1½ pounds cubed sirloin steaks

1/3 cup vegetable oil

2 (10-ounce) cans diced tomatoes and green chiles, 1 can drained and 1 can undrained

2/3 cup whipping cream

WHISK together milk and egg in a medium bowl. Stir together flour and chili seasoning packet in a shallow bowl. Dip steaks in egg mixture; dredge in flour mixture, shaking off any excess.

FRY steaks in hot oil over medium-high heat in a large skillet 4 to 6 minutes on each side or until golden brown. Drain on a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven.

STIR in drained and undrained tomatoes and green chiles, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Whisk in cream. Bring to a boil, whisking constantly; reduce heat, and simmer 5 minutes. Serve with steaks.

JENNIFER MILLER

BROOKFIELD, CONNECTICUT

CHICKEN-FRIED STEAK

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN., COOK: 14 MIN.

1½ teaspoons salt, divided

2 teaspoons pepper, divided

1 to 1½ pounds cubed round steaks

1¾ cups all-purpose flour, divided

1/8 teaspoon baking soda

1 cup water

Vegetable oil

1 (14.5-ounce) can chicken broth

SPRINKLE ½ teaspoon each of salt and pepper evenly over steaks. Set aside.

STIR together remaining 1 teaspoon salt, 1 teaspoon pepper, and 1½ cups flour in a shallow dish. Stir baking soda into 1 cup water in a bowl.

DIP each steak in water mixture, and dredge in flour mixture.

POUR oil to a depth of ½ inch in a large heavy skillet; heat to 360°. Fry steaks 3 to 4 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.

WHISK remaining ½ teaspoon pepper and remaining ¼ cup flour into drippings in skillet; cook, whisking constantly, over medium-high heat 1 minute. Whisk in broth; cook, whisking constantly, 5 minutes or until thickened. Serve with steaks. CANDACE GRANTHAM

DALLAS, TEXAS

MINUTE STEAK WITH MUSHROOM GRAVY

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN., COOK: 29 MIN.

1 (10¾-ounce) can reduced-fat cream of mushroom soup

½ cup buttermilk

¼ cup water

¼ teaspoon red pepper

1½ teaspoons salt

1½ teaspoons black pepper

1 to 1½ pounds cubed sirloin steaks

½ cup all-purpose flour

2 tablespoons canola oil

1 (8-ounce) package sliced fresh mushrooms

½ teaspoon dried thyme

WHISK together soup and next 3 ingredients until smooth; set aside.

SPRINKLE 1 teaspoon salt and 1 teaspoon pepper evenly over steaks. Stir together remaining ½ teaspoon salt, ½ teaspoon pepper, and flour in a shallow dish. Dredge steaks in flour mixture.

FRY steaks in hot oil in a large skillet over medium-high heat 2 minutes on each side. Remove steaks, reserving drippings in skillet. Add mushrooms and thyme, and sauté 3 to 4 minutes or until lightly browned.

STIR reserved soup mixture into mushroom mixture in skillet; cook 1 minute, stirring to loosen particles from bottom of skillet. Bring to a boil, and return steaks to skillet. Cover, reduce heat, and simmer 15 to 20 minutes or until done. REGINA WASHBURN

JACKSON, TENNESSEE