Food recipes
Country Fried Steak
Country Fried Steak
Ingredients:
3 tablespoons garlic powder
1 tablespoon mild paprika
3 large eggs
1 cup buttermilk
Directions:
2½ cups extra-virgin olive oil
6 6-ounce rib eye steaks
1. In a large bowl, combine the flour, salt, pepper, garlic powder, and paprika. In a
medium bowl, lightly beat the eggs. Pour the buttermilk into another medium bowl.
2. Preheat a large sauté pan over medium-high heat for 1 minute. Pour the olive oil
into the pan.
3. Dip each steak into buttermilk and then into the seasoned flour. Shake off any excess
flour. Dip each steak into the beaten egg and then into the seasoned flour again.
4. Carefully transfer the steaks to the sauté pan and cook until the coating is
caramelized and the steaks are cooked to medium, about 2 to 3 minutes per side.
COLLARD GREENS WITH BRAISED TURKEY LEGS
You can treat collard greens the same way as kale in terms of how to clean and cut
them. And for this dish, it’s great to follow the tradition of adding a rutabaga for extra
crunchiness. If you don’t have rutabagas, parsnips work well, too. Add one rutabaga
or parsnip, cut up, when you add the collard greens. Buy the turkey legs in any
supermarket—both fresh and frozen work.
SERVES 6 TO 8 | LEVEL: JUMP SHOT
Ingredients:
3 tablespoons garlic powder
1 tablespoon mild paprika
3 large eggs
1 cup buttermilk
Directions:
2½ cups extra-virgin olive oil
6 6-ounce rib eye steaks
1. In a large bowl, combine the flour, salt, pepper, garlic powder, and paprika. In a
medium bowl, lightly beat the eggs. Pour the buttermilk into another medium bowl.
2. Preheat a large sauté pan over medium-high heat for 1 minute. Pour the olive oil
into the pan.
3. Dip each steak into buttermilk and then into the seasoned flour. Shake off any excess
flour. Dip each steak into the beaten egg and then into the seasoned flour again.
4. Carefully transfer the steaks to the sauté pan and cook until the coating is
caramelized and the steaks are cooked to medium, about 2 to 3 minutes per side.
COLLARD GREENS WITH BRAISED TURKEY LEGS
You can treat collard greens the same way as kale in terms of how to clean and cut
them. And for this dish, it’s great to follow the tradition of adding a rutabaga for extra
crunchiness. If you don’t have rutabagas, parsnips work well, too. Add one rutabaga
or parsnip, cut up, when you add the collard greens. Buy the turkey legs in any
supermarket—both fresh and frozen work.
SERVES 6 TO 8 | LEVEL: JUMP SHOT
Printed from https://recipe.bluelayer.org/recipe/63787/country-fried-steak