Country Fried Steak
These chicken fried steak recipes are the epitome of comfort food. Tenderized top round steak or cube steak work equally well for these chicken fried steak dishes that can go from classic to unexpected.See Popular Country Fried Steak Recipes
This classic American beef recipe is named for the herb-seasoned coating traditionally used on chicken pieces before frying. It is just as good on beef steak.
Can you really make a chicken-fried steak that isn't loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won't miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.
A twist on a classic chicken fried steak recipe to make every member of a household with Southern and Asian heritage happy.
Why would you want to know how to make chicken fried steak (also know as country fried steak)? First, almost everything is more delicious when it's fried, but more importantly, this is a great trick for making a tough piece of beef more tender and flavorful. Where does the "chicken" part come in? The name nods to both the herb coating that the meat is dredged in (made with flour or breadcrumbs) -- similar to the batter used for fried chicken -- and the fact that it's fried to golden brown, just like chicken. The dish is usually made with round steak (also known as cube steak once it's been tenderized by a butcher).
Want to know how to make chicken-fried steak and gravy with less fat and salt? We skip the deep frying, but flavorful country gravy makes up for the loss.
You dont have to go out for quality Italian cuisine. Recreate this classic dish with a smoky roasted red pepper pesto for a meal youre sure to make again and again.
Learning how to cook cube steak the right way, and you'll have a flavorful meal that makes you feel like you've eaten in a steakhouse, without the dent in your wallet.
In Cajun country, catfish is king. And as we gear up to celebrate Mardi Gras (or Fat Tuesday), we take our own bow to the catfish that folks from Louisiana know how to cook to perfection. Pan-fried or baked, catfish has a mild flavor that marries well with spices like paprika and cayenne pepper, and a dash of hot-pepper sauce.
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I've never met a potato I didn't like. Mashed, fried, baked or roasted preparations are all welcome in my kitchen, although I reserve a special place on the dinner table for scalloped potatoes. Up until a few years ago, I didn't think anything other than the boxed scalloped potatoes I grew up with existed.
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When is a hamburger not a hamburger? When it's a Salisbury steak, a 19th-century invention named for the doc, J.H. Salisbury, who was big on high-protein diets.
In a fast-food first, Subway this week rolled out two new sandwiches that it hopes will be hot (for more than just their flavor): the Sriracha Chicken Melt and Sriracha Steak Melt. Not so long ago, most Americans didn't even know what sriracha was, let alone how to pronounce it. But the traditional Thai condiment, with its spicy blend of jalapenos, vinegar and plenty of garlic, has quickly become the new "it" ingredient of the moment, popping up on high-end restaurant menus across the country and inspiring a devoted, cult-like following.
A recent Mad Men episode showed Betty reaching a single pretty, manicured finger onto a pan-fried steak to determine how well-done it was. All the while, she never took her limpid gaze off her husband. Believe it or not, this test -- plucked from an era when, let's face it, people knew their steaks -- is an entirely valid method for testing how well-done your steak is, whether you're cooking it on the stove, in a fireplace, or how we like it best ...
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Mother knows best! "Mushrooms" was her advice to me as a young bride. I had bareley said "I do" when she handed me a recipe for sauteed mushrooms with sherry that I've come to cherish over the years. "