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Country Fried Steaks with Spicy Blue Cheese Sauce

Recipe

Nutritional Info

Cook's Notes

Reviews (1)

Country Fried Steaks with Spicy Blue Cheese Sauce

Total recipe time: 30 minutes Makes 4 servings

Ingredients

4 beef round (sirloin) tip side steaks, cut 3/4 inch thick (about 7 ounces)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1 tablespoon water
1/2 cup unseasoned dry bread crumbs
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
2 tablespoons vegetable oil

Sauce:

1/2 cup refrigerated prepared blue cheese dressing
1/4 cup dairy sour cream
1 teaspoon green hot pepper sauce

Instructions

Combine flour, 1/2 teaspoon salt and pepper is shallow dish. Whisk egg and water together in shallow bowl until blended. Combine bread crumbs, 1/4 teaspoon salt, garlic powder and red pepper in separate shallow dish.
Cut steaks into a total of 4 serving-size pieces. Place between sheets of waxed paper; pound to 1/4 inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat.
Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare (145°F), turning once. (Do not overcook.) Remove steaks; keep warm. Repeat with remaining oil, if needed, and steaks.
Meanwhile combine sauce ingredients in small bowl. Serve with steaks.

Nutritional Information Per Serving

Nutrition information per serving: 625 calories; 35 g fat (9 g saturated fat; 11 g monounsaturated fat); 186 mg cholesterol; 976 mg sodium; 25 g carbohydrate; 1.2 g fiber; 50 g protein; 10.6 mg niacin; 0.9 mg vitamin B₆; 6.5 mcg vitamin B₁₂; 5.8 mg iron; 75.7 mcg selenium; 11.3 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.

Cook's Notes

Note: Beef Sirloin (or Round) Tip Side Steaks are cut from the Beef Round Tip, Cap Off (IMPS/NAMP 167A) by following the natural seams to separate the tip side, tip center and tip bottom. The tip side is then cut across the grain into steaks. Steaks cut 3/4 inch thick average 7 ounces. Steaks cut 1 inch thick average 8 ounces.

Reviews

	Reviewed by Anonymous on 6/16/10 I made this last night and loved it! I used light sour cream and crumbled blue cheese instead of the dressing and it was delicious. Served atop whole wheat pasta and spinach.