|A Short History of Wine|
|by Rod Phillips|
Variously regarded as a sacred, religious drink, inebriant, and even the work of the Devil, wine has always been much more than a commodity.
Results 1 - 10 of 43 for country fried steak
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Tenderize a round steak. Sit out ... make gravy. Cook very slowly for 1 1/2 to 2 hours. Keep adding water so it doesn't get thick. Salt, pepper, garlic.
If steak is large, cut ... and pour gravy over this. Cover baking pan with tin foil. Place in oven at 350 degrees for 1 hour or until steak is real tender.
Divide steak into 4 equal ... cornstarch, potato starch, rice starch or arrow root starch, or 1 tablespoon quick-cooking tapioca for 1 tablespoon flour.
Combine flour and ... on plate. Dredge steaks, one at ... bring to boil, stirring. Remove from heat. Serve steaks accompanied by gravy. Makes 4 servings.
Combine meat, salt, ... skillet. Add remaining flour. Cook until browned. Add milk and remaining salt. Cook until thick. Pour gravy over steak. 5 servings.
Trim excess fat from steak; pound steak ... stirring constantly, until thickened. Stir in last 3 ingredients. Serve steak with gravy. Yield: 4 to 6 servings.
Cut steak into 4 pieces, ... Remove meat, add water and flour to make gravy. Cover meat and gravy. Cook in oven at low heat for 45 minutes or until tender.
Pour 1 cup ... piece of tenderized steak and roll in ... lid and reduce heat to simmer. Cook on simmer until steak is tender. The water will form a gravy.
Trim excess fat from steak; pound steak ... stirring constantly until thickened. Stir in last 3 ingredients. Serve steak with gravy. Yield: 4 to 6 servings.
If not cubed, ... enough to coat steak and have enough ... bring to boil, reduce heat, cover and simmer until water is absorbed and rice separates with fork.
Result Page: 1
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