Sunday, January 29, 2012

How can you cook gravy steaks and make them tender?

I cooked some little gravy steaks, and they are so tough. Is there a way to make them tender?How can you cook gravy steaks and make them tender?
Hi! I learned to make soft, tender, thin little steaks from my mother -in-law and they are soooo good!

The number one trick is to pound them thin!

Coat them in flour shaking off the excess. Let them sit for a couple minutes so that the flor %26amp; meat juices bind together.

In a frying pan or skillet, heat about 3 tablespoons of oil and a tablespoon butter, not margarine (if you don't have butter, that's OK, just skip it). When you see whifts of steam coming off the oil it is then hot enough for you to add your steaks.

Do not flip them over until they are cooked 1/2 way up the sides of the meat (the time will vary depending on their thickness).

After flipping, cook them until the bottom side is crispy.

Remove them from the pan and let them drain on a paper towel.

Now, if you want, you could add a little onion to the pan drippings along with some seasonings of your choice. Cook until the onion is tender, add some flour (maybe 1 or 2 Tbls) and stir that around until it begins to brown, then add about 1 cup of milk or water and stir that until you have a gravy.


Hope this helps!
I buy the cubed minute steaks, that have been run thru a tenderizing machine, that way you don't have to "hammer" the steaks. But you can get the round steaks if you prefer and hammer them. I have used this recipe and it gives the desired results. (It's a Paula Deen recipe) It's also the recipe the restaurants use... except they fry their steaks in a deep fat fryer.

2 (6 oz.) cube steaks

1/4 cup plus 2 T. all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 egg, beaten

about 3 - 4 tablespoons of vegetable oil (I use Safflower)

1 1/4 cup warm milk for gravy

2 tablespoons of chopped onions

Take steaks out of fridge to come to room temp.

Combine a generous 1/4 cup of flour and seasonings... 1/2 t. salt, and 1/2 t. bk. pepper. I do this in a big disposable plastic bag, not a ziploc. (You may prefer a pie plate). Spread out to get ready to coat your steaks with the flour mixture.

Break your egg into a wide, shallow bowl and beat. Add a tablespoon of milk or water. Beat again.

Heat the skillet and add about 3 to 4 tablespoons of oil, heat to 375掳F.

Dredge each steak in the flour mixture, then into the egg mixture and then again in the flour mixture, let the floured steaks sit a minute to dry out, and finally put into the skillet. If you prefer, you can elimate the dip into the egg mixture if time is a factor.

Sear steaks about 2 minutes or less, on each side, depending on the temperature of the Oil. 4 min. in all.

With tongs, transfer to a papertowel lined plate.

These steaks are nice and tender and not tough, unless you over cook them.

To prepare gravy, pour off all but 2 tablespoons of fat/oil from skillet. Return to medium-low heat. Add 2 tablespoons of onions. Whisk in 2 tablespoons of the seasoning flour; cook and stir for about a minute. Whisk in the 1 1/4 cups of warm milk, cook until thick. Taste seasoning. Serve.

There is another method of cooking these steaks and that is to cook them a really long time like 1 1/2 to 2 hours to get them tender. That is a long time. They will need about a cup or two of beef broth and cook on medium-low heat.How can you cook gravy steaks and make them tender?
Pound the steaks with either a meat mallet or edge of a heavy plate.

Marinate in an acidic marinaide (it should include wine, vinegar, citrus juice etc).

Sear on both sides in a hot skillet with a little oil then reduce heat and simmer with some of the marinade or with the gravy that you have made. Keep the liquid only at simmer or use a crock pot and the meat will become more tender. Any beef that tends to be tough needs moist heat to cook and become more tender such as pot roasts etc.
Any time you have a tough steak for example round steak. Use a meat tenderizer (meat hammer) and hammer them until the meat fibers break up. Breaking the fibers tenderizes the meat. If you do not have a meat tenderizer, the edge of a plate will do and one person I know actually uses a carpenter's hammer; the one with the little spikes on the end to keep from slipping off the nail.How can you cook gravy steaks and make them tender?
for every 1 lb. steak add

salt if desired 1-2tsp

add 2oz gravy mix or gravy of some sort OR bbq sauce

1/2stick of butter or magerine

spices of ur liking

cook um like u do right but let them sit out on the grill or outside the oven for 5-6mins this allows the steaks to "rest" and the juices stay in the steaks allowing them to be more tender and the juice doesnt squirt everywhere when u cut them

try it trust me

I use mock tender steaks and they are also tough so I cook them in a crock pot to make them more tender. I put them, some mushroom soup, seasonings and a little water in and cook for a few hours until I can separate the meat with a fork.
BI CARB SODA : acts as a great meat tenderizer i use this method all the time and the meat literally melts in your mouth

A small amount can be added to meat as a tenderizer, a technique common in Chinese cuisine.
cook them longer?

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