STEAK CHILI PIONEER WOMAN RECIPES

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PIONEER WOMAN COUNTRY FRIED STEAK - FOOD FANATIC



Pioneer Woman Country Fried Steak - Food Fanatic image

Country fried steak with mashed potatoes and creamy gravy - the ultimate comfort food recipe from the Pioneer Woman herself.

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 16

1 1/2 cups whole milk
2 extra large eggs
2 cups all-purpose flour
2 teaspoons lawry's seasoned salt
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon paprika
1/4 teaspoon ground cayenne pepper
3 pounds cube steak, (tenderized round steak that's been extra tenderized)
1 pinch of kosher salt
1/2 cup canola oil, (or use vegetable oil)
1 tablespoon butter
3/10 cup all-purpose flour
3 cups whole milk
1/2 teaspoon lawry's seasoned salt
1 pinch of freshly ground black pepper
6 cups mashed potatoes, for serving

Steps:

  • Arrange three bowls in a line. In the first, mix the milk with the eggs. In the second, mix the flour with the seasoned salt, black pepper, paprika and cayenne. Place the steak in the last bowl. At the end of the line, place a clean plate, ready for the breaded steak. Take the first steak and sprinkle both sides with kosher salt and pepper. Coat it in the flour mixture, then place in the milk/egg mixture, coating thoroughly. Finally, place it back into the flour mixture and turn it, making sure it is well coated. Place on the clean plate, then repeat with the other steaks. Heat the oil and butter over a medium heat in a large skillet. Test by dropping in a few sprinkles of flour, which will sizzle when the oil is hot enough. When the oil is ready, add 3 pieces of the steak at a time and cook until the edges start to look golden. This will take around 2 minutes each side. Place the meat on a plate lined with paper towels and keep warm whilst you cook the rest. Once all the steak is cooked, pour the grease from the pan into a heatproof bowl and return the skillet to the stove (don't clean it first). Set the heat to medium-low and return 1/4 cup of the grease back to the skillet.  Once the grease is hot, sprinkle the flour for the gravy over it evenly. Whisk the flour into the grease, which will create a golden brown paste (roux). If it looks too greasy, add a little extra flour. If it seems too clumpy, add a little more grease.  Once the roux is a deep, golden brown color, whisk in the milk. Add seasoned salt and black pepper to taste and cook until the gravy is thick and smooth, stirring constantly. This should take 5 to 10 minutes. If the gravy becomes too thick, add a little more milk. Serve the meat with mashed potato and top with the gravy.

Nutrition Facts : ServingSize 1 serving, Calories 987 calories, FatContent 43 g, CarbohydrateContent 80 g, FiberContent 4 g, ProteinContent 61 g, SaturatedFatContent 11 g, SodiumContent 1266 mg, SugarContent 12 g

BEST STEAK FAJITAS RECIPE - HOW TO MAKE BEEF FAJITAS



Best Steak Fajitas Recipe - How to Make Beef Fajitas image

The best part about beef steak fajitas is that you can pair them with any vegetables you love: bell peppers, diced zucchini, even sliced mushrooms.

Provided by Ree Drummond

Categories     main dish    meat

Total Time 2 hours 15 minutes

Prep Time 2 hours

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 22

1 whole beef flank steak
1/2 c. olive oil 
3 tbsp. Worcestershire sauce
1/3 c. fresh-squeezed lime juice
3 cloves garlic, minced
1 tbsp. cumin
1 tbsp. chili powder
1/2 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. sugar
2 medium onions, halved and sliced
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
Oil, for frying
Flour tortillas, warmed
Cheese (grated cheddar/Jack or crumbled queso fresco), for topping
Salsa, for topping
Sour cream, for topping
Cilantro leaves, for topping

Steps:

  • In a dish, mix together the olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. 
  • Prepare the tortillas and toppings. 
  • Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.
  • Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle in some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins. Delicious!

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