If you are from the South, chances are you are familiar with this down home, rib-sticking meal. Country fried steak with gravy, macaroni and cheese, green salad, and biscuits. My mouth is watering just thinking about this one.
I found the recipe for the country fried steak on The Pioneer Woman’s website. It has become my go-to place for good Southern recipes. The Pioneer Woman Website I have always loved country fried steak, but I have never really attempted to make it at home. Cracker Barrel always suited me fine. However, if you find a recipe that is quick, easy, and yummy who needs to go out? There is something so satisfying about cooking a restaurant-worthy meal at home.
The macaroni & cheese recipe is something that everyone must try. The original recipe came from a Better Homes and Gardens cookbook, but I made quite a few changes and am proud to call it my own. My husband LOVES this recipe. And by LOVES, I mean he asks for it on a regular basis. It’s a pretty easy recipe to make, especially if you make the night before, pop it into the fridge and bake the next day. In fact, I would recommend making it the night before. The noodles have a chance to soak up all the sauce and it seems even creamier.
To be perfectly honest, the gravy, salad, and biscuits all are what we will call semi-homemade (thanks Sandra Lee!). After all, we only have a limited amount of time before the hounds start to circle the kitchen. These are all quick and easy side dishes that compliment the meal really well.
Let’s get started:
Macaroni & Cheese
For a 9x13 casserole dish you will need:
16oz. Dried Elbow Noodles
4 Tbsp. Butter/Margarine
4 Tbsp. Flour
4 cups Milk
3-4 cups Shredded Sharp Cheddar Cheese
2 cans Cream of Mushroom Soup
Salt & Pepper to taste
1. Start by boiling a 16oz box of macaroni noodles until tender.
2. While the noodles are boiling, let’s start on the sauce. You will need another large pot because we will be adding the noodles to the sauce and trust me, a small pot is just a disaster waiting to happen. Start by melting the butter over low-medium heat, then whisk in the flour, whisking continuously. This mixture is called a roux and helps to thicken the sauce. Do not walk away from this. It just takes a minute to come together and it will burn quickly. You want this to cook for a couple of minutes, just to cook out the raw flour taste.
|This is what your roux should look like after whisking together the butter and flour|
3. Whisk in the milk and cream of mushroom soup. Be sure to scrape the bottom of the pot to incorporate all the roux mixture. Turn up the temp to med-high heat and continue to whisk until you notice the sauce beginning to thicken.
4. Add in the cheese. I generally add about 2 ½-3 cups of cheese. As silly as this may sound, when it turns the color orange you think it should be, it’s cheesy enough.
5. Add the drained noodles to the sauce and mix well. Transfer to a greased 9x13 casserole dish
|If you are making the night before, go ahead and put in fridge. Add the top layer of cheese right before baking.|
7. Bake at 350 degrees for about 30 minutes or until mac & cheese is bubbly (*If you are cooking from the fridge, try to bring to room temperature first. Otherwise, it may take longer to become bubbly.).
|If you like the cheese to be more brown, turn on the broiler for a few minutes. Just watch it closely!|
**This recipe can easily be cut in half and prepared in an 8x8 casserole dish. This is also delish served as a main dish with chunks of ham mixed in.**
Country Fried Steak
To view the full country fried steak recipe Click Here.
1. Start by heating your skillet/canola oil over med-high heat.
2. Coat your meat with the flour/salt &pepper mixture and shake off any excess. I like to go ahead and coat all the meat so Im not moving back and forth.
3. Once the oil heats up and you are ready to begin cooking, add the butter.
4. Once the butter has melted, add a few pieces of meat to the skillet. Try not to overcrowd the pan. This can drop the temperature of the oil and cause the meat to take longer to cook.
5. Let cook for about 4-5 minutes on the first side. You will notice the color changing on the sides of the meat. Flip and cook for about another minute on the 2nd side.
6. Remove from skillet and let drain.
Nothing goes better with country fried steak than white pepper gravy. I have not mastered the art of gravy making just yet. However, I have found the pioneer brand of peppered gravy is very good. I would highly recommend it. Especially when your kitchen is already in full swing, this is a quick fix to round out the meal.
Nothing makes me happier than clean plates and full bellies. This meal accomplishes both. Trust me, try this one out! Cracker Barrel…eat your heart out!