Recipe: Country-Fried Steak, Potatoes, Mushroom Gravy, Salad w/Blue Cheese Dressing, Peach Dessert
MenusDINNER MENU: Country Fried Steak and Potatoes
Country-Fried Steak with Mushroom Gravy
Mashed Potatoes
Tomato-Bean Salad with Blue Cheese-Chive Dressing
Foamy Peach Dessert
COUNTRY-FRIED STEAK WITH
MASHED POTATOES AND MUSHROOM GRAVY
Source: Cooking Light magazine, March 2002
Makes 4 servings
"You may know country-fried steak as chicken-fried steak, depending on where you live. We call for cubed steak, but you can buy regular sirloin steak and pound it with a rolling pin. For the mashed potatoes, you can't beat the frozen variety for speed."
3 tablespoons fat-free milk
2 large egg whites
1/3 cup all purpose flour
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 sirloin cubed steaks (4 oz each)
2 teaspoons vegetable oil
2 2/3 cups frozen mashed potatoes (such as Ore Ida)*
1 1/3 cups fat free milk
2 cups fresh mushroom, quartered
2 1/2 tablespoons all purpose flour
1/4 teaspoon salt
1 (14 oz) can fat free low salt beef broth
Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture; dredge in flour mixture. Repeat procedure with remaining steaks, egg mixture, and flour mixture.
Heat oil in a large nonstick skillet over medium high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.
While steaks cook, prepare mashed potatoes according to package directions, using 1 1/3 cups milk. Keep warm.
Add mushrooms to pan; saute 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Spoon mushroom sauce over steaks. Serve with mashed potatoes.
*Or prepare homemade mashed potatoes, or reheat leftover mashed potatoes.
TOMATO-BEAN SALAD WITH
BLUE CHEESE-CHIVE DRESSING
Source: Frank P. Melodia; Redbook magazine, September 2006
Makes 8 servings
FOR THE DRESSING:
1 1/2 cups buttermilk
2/3 cup plain thick yogurt (strained yogurt)
1/2 cup reduced-fat mayonnaise
3 Tbsp snipped fresh chives
1 1/2 Tbsp fresh lemon juice
1/4 tsp each salt and freshly ground pepper
8 oz creamy-style Danish blue cheese, crumbled
FOR THE SALAD:
12 oz each green beans and yellow wax beans, trimmed
2 pints mixed red and yellow cherry, grape, or pear tomatoes
1 small bunch radishes, sliced
1 1/2 Tbsp extra-virgin olive oil
1/2 tsp salt
Freshly ground pepper, to taste
To make the dressing, in a bowl, whisk all ingredients, except blue Cheese, until blended. Stir in blue cheese. Refrigerate in an airtight container.
To make the salad, bring a pot of salted water to a boil; add beans and blanch 4 to 5 minutes, until crisp-tender. Drain; plunge into a bowl of ice water. When beans are cold, drain and pat dry.
In a large serving bowl, mix beans, tomatoes, and radishes. Add the oil, salt, and pepper; toss. Drizzle 1 cup of the dressing over salad. Serve remaining dressing on the side.
TIP: The dressing can be made several days ahead, and the snap beans blanched up to 1 day ahead.
FOAMY PEACH DESSERT
Msg ID: 017686
Source: Recipe booklet: Blender Ideas from Jell-O, General Foods Corporation, 1976
Makes 3 cups or 6 servings
"Simple enough for impromptu entertaining, sophisticated enough for a formal dinner, here s a double peach dessert that practically makes itself."
1 (8 oz.) can sliced peaches
1 (3 oz.) package Jell-O Peach Flavor Gelatin
1 1/2 cups crushed ice
2 teaspoons lemon juice
Drain peaches, reserving syrup. Add water to syrup to make 3/4 cup and bring to a boil. Combine measured liquid and gelatin in electric blender container and blend at low speed until gelatin is dissolved, about 1 minute. Add ice, lemon juice and peaches; cover and blend at high speed until ice is melted, about 30 seconds. Pour into serving bowl and chill until set, about 1 hour.
Country-Fried Steak with Mushroom Gravy
Mashed Potatoes
Tomato-Bean Salad with Blue Cheese-Chive Dressing
Foamy Peach Dessert
COUNTRY-FRIED STEAK WITH
MASHED POTATOES AND MUSHROOM GRAVY
Source: Cooking Light magazine, March 2002
Makes 4 servings
"You may know country-fried steak as chicken-fried steak, depending on where you live. We call for cubed steak, but you can buy regular sirloin steak and pound it with a rolling pin. For the mashed potatoes, you can't beat the frozen variety for speed."
3 tablespoons fat-free milk
2 large egg whites
1/3 cup all purpose flour
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 sirloin cubed steaks (4 oz each)
2 teaspoons vegetable oil
2 2/3 cups frozen mashed potatoes (such as Ore Ida)*
1 1/3 cups fat free milk
2 cups fresh mushroom, quartered
2 1/2 tablespoons all purpose flour
1/4 teaspoon salt
1 (14 oz) can fat free low salt beef broth
Combine 3 tablespoons milk and egg whites in a shallow dish, stirring with a whisk. Combine 1/3 cup flour and next 4 ingredients (1/3 cup flour through pepper) in a shallow dish. Working with 1 steak at a time, dip in egg mixture; dredge in flour mixture. Repeat procedure with remaining steaks, egg mixture, and flour mixture.
Heat oil in a large nonstick skillet over medium high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.
While steaks cook, prepare mashed potatoes according to package directions, using 1 1/3 cups milk. Keep warm.
Add mushrooms to pan; saute 3 minutes. Combine 2 1/2 tablespoons flour, 1/4 teaspoon salt, and broth, stirring with a whisk. Add broth mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Spoon mushroom sauce over steaks. Serve with mashed potatoes.
*Or prepare homemade mashed potatoes, or reheat leftover mashed potatoes.
TOMATO-BEAN SALAD WITH
BLUE CHEESE-CHIVE DRESSING
Source: Frank P. Melodia; Redbook magazine, September 2006
Makes 8 servings
FOR THE DRESSING:
1 1/2 cups buttermilk
2/3 cup plain thick yogurt (strained yogurt)
1/2 cup reduced-fat mayonnaise
3 Tbsp snipped fresh chives
1 1/2 Tbsp fresh lemon juice
1/4 tsp each salt and freshly ground pepper
8 oz creamy-style Danish blue cheese, crumbled
FOR THE SALAD:
12 oz each green beans and yellow wax beans, trimmed
2 pints mixed red and yellow cherry, grape, or pear tomatoes
1 small bunch radishes, sliced
1 1/2 Tbsp extra-virgin olive oil
1/2 tsp salt
Freshly ground pepper, to taste
To make the dressing, in a bowl, whisk all ingredients, except blue Cheese, until blended. Stir in blue cheese. Refrigerate in an airtight container.
To make the salad, bring a pot of salted water to a boil; add beans and blanch 4 to 5 minutes, until crisp-tender. Drain; plunge into a bowl of ice water. When beans are cold, drain and pat dry.
In a large serving bowl, mix beans, tomatoes, and radishes. Add the oil, salt, and pepper; toss. Drizzle 1 cup of the dressing over salad. Serve remaining dressing on the side.
TIP: The dressing can be made several days ahead, and the snap beans blanched up to 1 day ahead.
FOAMY PEACH DESSERT
Msg ID: 017686
Source: Recipe booklet: Blender Ideas from Jell-O, General Foods Corporation, 1976
Makes 3 cups or 6 servings
"Simple enough for impromptu entertaining, sophisticated enough for a formal dinner, here s a double peach dessert that practically makes itself."
1 (8 oz.) can sliced peaches
1 (3 oz.) package Jell-O Peach Flavor Gelatin
1 1/2 cups crushed ice
2 teaspoons lemon juice
Drain peaches, reserving syrup. Add water to syrup to make 3/4 cup and bring to a boil. Combine measured liquid and gelatin in electric blender container and blend at low speed until gelatin is dissolved, about 1 minute. Add ice, lemon juice and peaches; cover and blend at high speed until ice is melted, about 30 seconds. Pour into serving bowl and chill until set, about 1 hour.
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