Light Country-fried Steak and Gravy

Light Country-fried Steak and Gravy Recipe from USA with Round Steak and Italian Parsley

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Light Country-fried Steak and Gravy is a delicious and healthier version of the classic Southern comfort food. This recipe features lean round steak coated in a crunchy cracker crust and smothered in a creamy gravy. It's a satisfying dish that is perfect for a cozy family dinner or a special occasion.

History

Country-fried steak has been a popular dish in the Southern United States for generations. Traditionally, it consists of tenderized steak coated in seasoned flour and fried until crispy. This lighter version of the recipe swaps out some of the traditional ingredients for healthier alternatives, making it a guilt-free indulgence.

Ingredients

1 lb (454 g) of lean round steak, cut into 4 thin slices
1 tsp of Tony's creole seasoning
38 soda crackers (1 sleeve), crushed
0.75 cup + 2 tbsp of all-purpose flour (divided in half)
1 (8 oz (227 g)) container of egg substitute
2 cups of fat-free milk (divided in half)
2 tbsp of virgin olive oil
0.25 cup of chopped italian parsley (optional)

How to prepare

Flatten the steaks to a thickness of 0.25 inches using a meat mallet or rolling pin.
Sprinkle the steaks evenly with 0.25 tsp of Tony's seasoning and 0.25 tsp of red pepper.
In a bowl, combine the crushed crackers, 0.75 cups of flour, and the remaining red pepper.
In another bowl, stir together the egg substitute and 0.5 cups of milk.
Dip the steaks into the egg mixture, then dredge them in the cracker mixture, pressing lightly to coat the steaks.
Heat oil in a large skillet over medium-high heat. Cook the steaks for 5 to 7 minutes on each side, or until they turn golden brown.
Remove the steaks from the skillet and drain them on paper towels. Keep them warm.
In the same skillet, whisk together the remaining 1.5 cups of milk, 2 tbsp of flour, and the remaining Tony's seasoning.
Pour the mixture into the reserved drippings in the skillet. Cook over medium-high heat, whisking constantly, for 10 to 12 minutes or until the gravy thickens.
Serve the gravy over the steaks and sprinkle with parsley, if desired.
Cooking tip: If you prefer a thicker gravy, add more flour or reduce the amount of milk.
Serve the steaks with your favorite vegetables and bread on the side.

Variations

Use whole wheat crackers for a healthier crust.
Substitute almond milk for a dairy-free option.
Add a dash of hot sauce to the gravy for a spicy kick.

Cooking Tips & Tricks

Make sure to flatten the steaks to an even thickness to ensure they cook evenly.

- Press the cracker mixture firmly onto the steaks to create a crispy crust.

- Whisk the gravy constantly to prevent lumps from forming.

- Adjust the seasoning to suit your taste preferences.

Serving Suggestions

Serve the Light Country-fried Steak and Gravy with mashed potatoes, green beans, and a side of cornbread for a complete Southern meal.

Cooking Techniques

Tenderize the steak by pounding it with a meat mallet.

- Use a meat thermometer to ensure the steak is cooked to the desired level of doneness.

Ingredient Substitutions

Use chicken or pork cutlets instead of steak.

- Swap out the egg substitute for beaten eggs.

- Substitute cornstarch for flour to make the gravy gluten-free.

Make Ahead Tips

Prepare the steaks and gravy ahead of time and reheat them in the oven before serving.

- Store any leftover steak and gravy in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with fresh parsley or chives for a pop of color. - Serve the steak and gravy on a bed of creamy mashed potatoes for a comforting presentation.

Pairing Recommendations

Pair the Light Country-fried Steak and Gravy with a glass of iced tea or a cold beer for a classic Southern meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days.

- Reheat the steak and gravy in the oven or microwave until heated through.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 1g

- Sugars: 5g

Fats

- Total Fat: 10g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 36g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 2%

- Calcium: 15%

- Iron: 20%

Alergens

Contains: Wheat, Milk, Eggs

Summary

This Light Country-fried Steak and Gravy recipe is a good source of protein and iron, while being relatively low in calories and saturated fat. It's a balanced meal that can be enjoyed as part of a healthy diet.

Summary

Light Country-fried Steak and Gravy is a delicious and healthier twist on a classic Southern dish. With a crispy cracker crust and creamy gravy, this recipe is sure to become a family favorite. Enjoy it with your favorite sides for a comforting and satisfying meal.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Light Country-fried Steak and Gravy. It was a warm summer day, and I was visiting my Aunt Ruth's farm in the countryside. Aunt Ruth was known for her delicious home-cooked meals, and I always looked forward to trying out her new recipes.

As soon as I walked into her farmhouse, the savory aroma of frying steak wafted through the air. I followed the scent to the kitchen, where Aunt Ruth was busy at the stove, flipping golden-brown steaks in a skillet. She greeted me with a warm smile and handed me a plate of her famous country-fried steak.

"Try this, my dear," she said. "I think you'll love it."

I eagerly took a bite of the steak and was immediately blown away by the tender, flavorful meat coated in a crispy, golden crust. The creamy gravy that topped it off was the perfect finishing touch. I knew right then and there that I had to learn how to make this dish for myself.

Aunt Ruth, seeing the delight on my face, laughed and said, "I'll teach you how to make it, dear. It's not as hard as it looks."

And so, my journey to mastering the art of Light Country-fried Steak and Gravy began. Aunt Ruth patiently guided me through each step of the recipe, sharing her tips and tricks along the way. She explained how to properly season the meat, dredge it in flour, and fry it to perfection. She also showed me how to make the rich, creamy gravy that would elevate the dish to a whole new level.

Over the years, I practiced making Light Country-fried Steak and Gravy whenever I could, experimenting with different seasonings and cooking techniques to perfect my own unique twist on Aunt Ruth's recipe. I even shared the dish with my own family and friends, who were always eager to taste my latest creation.

One day, while visiting a local farmer's market, I stumbled upon a vendor selling fresh, locally-raised beef. The sight of the marbled cuts of meat reminded me of Aunt Ruth's country-fried steak, and I knew I had to recreate the dish using the freshest ingredients possible.

I purchased a few steaks from the vendor and headed home to start cooking. As I seasoned the meat, dredged it in flour, and fried it in a cast-iron skillet, the familiar scent of sizzling steak filled my kitchen. I could almost hear Aunt Ruth's voice guiding me through each step of the recipe, encouraging me to trust my instincts and make the dish my own.

When the steaks were golden-brown and crispy, I removed them from the skillet and set them aside to make the gravy. In a separate pan, I melted butter, whisked in flour, and slowly added milk until the gravy thickened to the perfect consistency. I seasoned it with salt, pepper, and a touch of paprika for an extra kick of flavor.

Finally, it was time to plate up the Light Country-fried Steak and Gravy. I placed a steak on each plate, spooned a generous amount of gravy over the top, and garnished it with a sprinkle of fresh parsley. The dish looked as beautiful as it smelled, and I couldn't wait to dig in and savor the fruits of my labor.

As I took my first bite of the tender, crispy steak smothered in creamy gravy, I couldn't help but smile. Aunt Ruth's recipe had truly stood the test of time, bringing back memories of warm summer days on the farm and the love and care that went into every meal she prepared.

I knew that I would continue to make Light Country-fried Steak and Gravy for years to come, passing down the recipe and the stories that accompanied it to future generations. After all, food is more than just sustenance—it's a way to connect with our past, celebrate our present, and create lasting memories for the future. And for that, I will always be grateful to my dear Aunt Ruth and her delicious country-fried steak.