Country Fried Steak

Total Time:
1 hr 7 min
Prep:
12 min
Cook:
55 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups, plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 8 (4-ounce) tenderized beef round steak*
  • 1 teaspoon House Seasoning, recipe follows
  • 1 teaspoon seasoning salt
  • 2 cups buttermilk
  • 2/3 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 1 quart whole milk
  • 1 bunch green onions, or 1 medium yellow onion, sliced
  • *Cook's Note: Have butcher run them through cubing machine
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons of remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

House Seasoning:

Combine all ingredients. Store in an airtight container for up to 6 months.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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    best recipe for chicken fried steak fingers made with Worcestershire sauteed cubed steaks!!! yummy! (3 fingers per eachpatty)
    Home run, dear lady! Too many recipes for this that include bread crumbs for coating (blecch!); Nice to see you and Alton Brown have similarly good taste. 
    XOXO
    This country fried steak turned out wonderful.The crust was perfect, not sure what others did wrong. Thank you Paula will make this again & again,
    I should have followed the cook's note and have the butcher run it through a cubing machine! Although next time I won't buy the meat at Sam's Club because they wouldn't do any meat cubing there when I asked them to.
     

     
    I tenderized the beef myself by pounding it with a meat mallet at home.
     

     
    But still - the meat came out SO TOUGH. It was like chewing A RUBBER TIRE!!
     

     
    And, I also had a guest over for dinner which was embarassing! I liked the milky white gravy but I am definitely not making this dish again UNLESS it is run through a cubing machine to ween out some of the TOUGHNESS of the meat.
    very tasty. the buttermilk made a difference i think! i wish i could figure how to cook it right w/out the nice crust coming off when i flip it though! i just can't get that part right ever. but the family loved it and we will definitely have this dish again!
    This is good, but I am from GA and isnt this more like smothered steak since you are cooking it in the gravy instead of pouring some over at the end? Anyway, I always put in flour, then milk, then flour again. Make sure you only turn once or else the coating will fall off. Dont blame the recipe if your breading falls off, blame your culinary skills. You have to fry in the correct pan, the oil has to be the right temp. Frying food good takes practice, be patient. I dont see why all these people are having problems with the gravy...it was good...taste your gravy before you serve it. Depending on how many little pieces fall off in your pan effects the spices in the gravy, so taste it! Next time I will not put the steak in the gravy for 30 min, just make the steak and then thicken the gravy and pour it on the plated steak.
    I always pat the meat down with a paper towel and then dredge in flour before I coat if with milk or egg. Wet doesn't stick to wet so if you are putting a piece of steak into the egg without doing this the coating will fall off.
    for those that didn't get it. get a iron skillet. and add your own flavor
    first time i tryed this w/ buttermilk!! i will go back to the egg and flour. i as well had trouble w/ the outside crust staying on. i think it was the buttermilk.
    I tried this recipe last night for my family and of the 5 people I cooked for 5 threw theirs in the trash and I didn't blame them. There was a major issue with the breading not sticking to the meat. Could it have been the temp of the burner? Could it have been the type of coated pan or even the size of the pan? I don't know, but this dish had no flavor what so ever. The meat was tough and the gravy sucked. I am the cook in the house so it's not like I'm a novice who just tried this recipe on a whim. I give anything a second try so I will make country fried steak again but it definitely will not be Paula's recipe. Meat is too high to be missing the little helpful tips the Food Network chefs don't include to make this meal work.
    Like all of Paula Deens recipes, this is easy to make and is delicous and filling!!
    Look people, if your country fried steak did not "turn out" it sure as heck isn't Paula's fault. Recipes are just a guideline anyways. Learn how to properly bread a piece of meat, season to taste, and fry correctly and you won't have problems with the breading coming off or the gravy tasting like water. Shake off that excess buttermilk before you put the steak in the flour. Pack the flour on good, shake off the excess flour and make sure that your oil is hot enough before you drop the steak in. Throw a pinch of flour into the oil to test it if you have to. After you cook the steak, get the burnt bits out of the pan before you start the gravy. Taste the gravy before you serve it. If it's bland ADD MORE SEASONING! It's really not that difficult. Don't blame the creator of the recipe...it's YOUR fault if your food sucks.
    I did love the taste of the receipe, but breading did fall off while frying. It could have been because I had used the wrong type of frying pan. I will try it once again with the proper type or a non-stick pan. My husband did love it and it was worth the time to make. I will try again in near future.
    I love country fried steak but have never made it. I found this recipe very easy to follow and loved it. I did not have any problems with the breading falling off as others have stated. In fact the breading was the best!! I do have to say however I was disappointed with the gravy. It did not turn out and I threw it out making a different kind. I will make the steaks again they were REALLY good.
    I have no doubt that Paula is a great cook; however, if you are not from the South and prefer white gravy (as I do), Bobby Flay's terrific recipe for this is listed under "chicken fried steak".
    I have never made this with steak but have made it multiple times using chicken breast(tendorized). It is a family favorite and It has turned out everytime! The gravy worked out great and is very easy. I recommend a longer time of cooking on each side to make sure the chicken cooks and so that it's crispier.
    I was very disappointed with this recipe as I am a good cook and have followed many of the other stars recipes. This recipe DID NOT turn out for me. I have had this meal many times in the past, but only in restaurants. Paula used a cast iron skillet in her video, and I used a enamel coated cast iron skillet. None of the breading stuck to the meat, it did not come out golden brown, and a lot of the breading bits stuck to the pan and burned, which made the gravy not so hot. It tasted ok, but was not appetizing at all. I expected much much more.
    The one thing I have trouble mastering is gravy. This gravy came out great! The country fried steak was very tasty. Make sure you leave each piece frying on each side unteil brown before flipping it. The first piece, I flipped a little too soon and some of the breading came off. When I left the others frying longer until crisp and brown, the breading stayed on.
     
    I definitely recommend this to others. My husband loves country fried steak and he wanted this the following night also.
    Paula,
     
    I'm a big sucker for comfort food and this was a home run! This dish was easy to prepare with ingredients already stocked in my kitchen. What a delicious and easy treat! Thanks so much!
    I watched Throwdown with Bobby Flay where he challenged Paula with Country Fried Steak. She won & Bobby raved about her recipe. I couldn't wait to make it since I am a big lover of this type of meal. I used skirt steak cause I wanted a more tender meat. I did use a mallot to tenderize anyway. It breaded and fried up nicely. My biggest disappointment was the gravy. I couldn't believe how "BLAND" it was. OMG! It was awful. I had to salt it to death just to get any flavor. The meat was fine, still no extra flavor there either. I'm used to a pepper kick with my fried steak gravy, but even adding extra the kick wasn't there. I won't be doing this again.
    Like many before me, the breading just fell off. I was looking so forward to this and all I can say is thank goodness I know how to cook and was able to take a potential disaster and make it a meal worth serving.
    I have made chicken fried steak several times. I love southern food. I decided to try this after reading all the reviews. It was very good. The steak was nice and crisp and tender on the inside. I DID NOT return it to the sauce...I knew very well this would make the coating soggy. I made the pan gravy, and Paula's mashed potatoes to go with it. I made Pillsbury frozen buttermilk bisquits..they are exactly like homemade. My family loves them. My husband loves all food, and he enjoyed this dish very much. I did not add accent. I only used Paula's house seasoning..go easy on it or it will be to salty. I do advise people to give this recipe a try...dip, coat and fry the steak, keep it warm..and then add the gravy when your ready to sit and eat...you won't be disappointed...love Paula, she cracks me up!!!
    I tried this recipe today & was pretty disappointed. I substituted 1/2 cup heavy cream & 1 egg beaten for buttermilk (held crust pretty well). Buttermilk or not, this had very little flavor. I tried Paula's chicken casserole with corn bread stuffing in it earlier this week & the entire thing went right in the trash. I love Paula & own all her cookbooks but this has been a bad week for Paula in my house! My husband agreed -- not Paula's best. I'm sure she'll redeem herself; always does.
    I consider myself a slightly above average cook. I tried this recipe after seeing the "throwdown" with Bobby Flay. Hindsight, I should have made his recipe. First off, most of the breading falls off after frying. Secondly, you have to sit in front of the frying pan to make sure the gravy does not over simmer. When they mean low, you might as well have this under a candle. I will not make this again.
    I've made country fried steak before and although the flavor was good, the breading fell off. I prefer recipes that use flour before buttermilk, like serveral other recipes on this site (Bobby Flat, Emeril, etc.).
    What a great and easy recipe. Just add more salt to the gravy. Made it tonight and I will be making it for my husband on Sunday. Another favorite Paula thank you
    There should be a law against food tasting so good. My husband and I just made this, and it was the most amazing country fried steak we've ever had. When Paula says this will "knock your socks off" she was not joking. My husband said that it is so good, "it will make a puppy pull a freight train."
     
    You haven't had country fried steak until you've tried this one. Bravo Paula.
    A great version of a "Tuesday night special"...truly an American standard! It's so easy...the recipe might sound a bit complicated, but really, it isn't. I personally add a bit more pepper and salt while the meat is frying, but that's just me.
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