Country Fried Steak with Biscuits and Gravy

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
4 servings steak and gravy; 3 dozen biscuits
Level:
Easy

Ingredients
  • Steak and Gravy:
  • 1 1/2 cups, plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
  • 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
  • 1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
  • 1 bunch green onions, or 1 medium yellow onion, sliced
  • Basic Biscuits:
  • 1 package yeast
  • 1/2 cup lukewarm water
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 3/4 cup solid shortening (recommended: Crisco)
  • 2 cups buttermilk
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions
Basic Biscuits:

Steak and Gravy: 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 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 and the Ac'cent, if using 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.

Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.


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    What a soggy messss terrible. I should have done what I know to be rite and never put the meat in and simmer it with out the sauce thickening first
    I think the typist made an error! The recipe follows the video (the video is in another post, check it out), except for these sentences: "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." Ignore these sentences. This would put your steak in the gravy, which would turn that nice new crust into a soggy mess!
    I'm a pretty nifty cook, but man, this just.. fell apart, literally. Followed the recipe to a "t" but basically, the breading didn't stay on. then I didn't understand why it says to put the steak back into the "gravy". Basically all the breading came off into a soggy mess. The steak was still good and tender, but just.. not the crispy country fried steak I'm used to.
    finger lickin good!
    I have tried so many biscuit recipes and failed in taste. This one had the best tasting of them all. Not just for biscuits and Gravy, but a good Butter and jelly Biscuit as well. Just awesome flavor and light and fluffy.
     
    Now tell me where I went wrong. I didn't half the recipe, I did it just as it said, every ingredient. But, after mixing everything together. It was still Liquidly. I added more flour, but I ran out. I had no choice but to spoon them into the pan and bake them that way. And they were Great!! Everyone loved them. But, what did I do wrong? I wanted to roll them out. And hoping to make more to freeze and cook later.
    Never mastered 'biscuit making' before but these turned out perfect! Thanks Paula!
    One of my favorite Country Fried Steak recipes! I've made it many times.
    Was a good and verily easy meal. I just wish I could make Country Fried Steak not taste so grease. Maybe I will try less oil next time.
    IMPORTANT!!! Guys, there is an error in the recipe as written. Paula has 2 Country Fried Steak recipes here on FN. Whoever was in charge of posting the recipe made a mistake and mixed up part of the directions. You are not supposed to return the steaks to the skillet....that is meant for her Bubba's Country Fried Steak. If you watch the video you will see the way it was meant to be prepared.
     
    I wish they would update the recipe but I have yet to find a recipe here that was corrected after the original posting.
     
    This is a fabulous dish though if prepared correctly! And a cast iron skillet works the best.
    my family loved it very much and i plan on makeing it again..thanks Ms.Paula D.
     
    from the Parks Family in san diego,stay blessed
    this right here. was bangin. did everything how she did it on the video and everything came out perfect. definetly a keeper
    Biscuits are wonderful. I will make them again and again. I have never found a Paula Deen recipe that hasn't turned out fabulously.
    Fantastic biscuits! I will be using this again and again. Thanks a bunch!
    Natticarr, that's why the recipe says "have butcher run them through cubing machine"--that IS the way to tenderize the steaks. This can also be found at the grocer's by the name of "cubed steak"--at least in the USA. Anyway, this was a wonderful, down-home recipe! Came out tender and juicy and full of great flavor and the biscuits were to die for!
    I made the biscuits and they were really delightful; however they were lacking in salt. I would suggest at least 1-1/2 teaspoons for that amount of flour, hence, the four stars. Otherwise, I would have given them a 5-star rating! Paula, you rock! Love your show!
    We are not sure what we did wrong. We thought we followed the recipe just right, however it was horrible. It didn't taste like anything what so ever. After returning the meat to simmer it came out tough. Altogether this is a recipe that we won't dare try again, we don't need to throw away another set of meat.
    How were we supposed to tenderize the steak? Were we supposed to buy it, pre-tenderized? 
    I just bashed my steak with a hammer. It's plenty tender now. 
    But now my hammer has steak juice all over it.
    If your having trouble with sticking.........your pan oil is not hot enough. When a drop of water "dances" the oil is ready. Be sure to have that pan oil HOT,,,,,,seasoning your pans with oil on the bottoms after cleaning also helps. Not everyone is able to afford cast iron or non stick pans, but you can "moisturize" them to cure sticking.
    excellent recipe. delicious, and good down to earth country food. this recipe is a must have once a week. i like making mashed potatoes with this and also putting some gravy over the potatoes. mmmmmmmmmm!!!!!!!!! thanks Paula.
    Soo Good! I took the steak and put it in the blender with some pork and vinegar (or a can of ginger ale) and then added tomato paste. Then I mixed in some salmon with the biscuits (like mom used to do) and followed the recipe! Thanks, Paula~
    I thought on the show she was calling it Chicken Fried Steak. She made it wieh a white gravy made with milk. The gravy was poured onto the steak after it had been fried. That is what I consider to be Chicken Fried Steak. Then on the website when I chedked the show it was listed as Country Fried Steak which I am used to being fried, retruned to the gravy to simmer 20-30 minutes and with this the gavy us usually brown and usually with onions. This is what is called Country Fried part in this part of the country. Either one is really delicious. I have never had a problem with things being too greasy. Maybe some people don't drain off enough of the cooking fat. Thanks for the delicious recipe Paula. Keep up the good work.
    This was an excellent and easy to prepare meal! If anyone can't follow these steps, they just can't cook in the first place or they can't read.
     
    I hope to visit the Boys and your restaurants this fall. We look forward to more "Best dishes from your kitchen to ours". Larry
    If you want your steak to be "country fried" like fried chicken, then drain it and leave it on a rack while you make the gravy. In some parts of the country, they make simmered steak the same way, but you slip it back into the gravy to simmer and become even more fork tender. It's just your preference.
     
    If you want the gravy to be richer, try using 1/2 evaporated milk diluted with 1/2 water. It's lighter than cream but richer than plain milk.
     
    Always add enough flour to absorb into the oil without it becoming a paste, sometimes flour is "drier" than other times. This comes with experience. If the roux is too stiff, add a little more oil. If it is too thin, add a little more flour.
     
    The longer you cook your flour, the browner and "nuttier" the flavour. I like mine just a tad on the light tan side. I prefer the gravy on the side since I like the steak crispy.
    You can make this recipe both ways. If you like the breading crispy then don't put the steaks in the gravy and simmer. Just pour the gravy over the steaks and biscuits. Simmering the steaks in the gravy will soften the crust. On the show Paula poured the gravy over the crispy steaks (the way we like them) instead of returning the steaks to the gravy as the recipe states. Either way is acceptable. This is a good excuse to make this recipe twice and compare. Thanks Paula!
    Paula I'm not sure what some reviewers are referring to because you definitely have out done yourself again. My husband absolutely loves this recipe. Thank you for your guidance and motivation to always create great meals.
     

     

     

     
    xoxox
     
    Mrs. Gonzalez
    I just watched the food network show and thought the biscuits, steak and gravy looked great. When I looked up the recipe online it said to put the meat back into the gravy and cook for 30 minutes. That's very confusing and is not the way Paula demonstrated on TV. Is that really necessary???????
    Hey Paula, I realized when I quit smoking that I put a lot of seasoning, salt pepper everthing when I was smoking and it is too much since I quit. I thing the smoking cut back on my tasting the seasoning. I know you were trying to quit Hope you have good luck Ask around about the too salty, smoking thing., Love you and your show.
    I made this recipe for my family recently, but instead of dipping the cubed steaks into the flour once I dipped them in the milk again and the flour again! This helped the crust stay on the meat better. Also to cut back on the salt intake i only put the house seasoning on the meat very liberally. The biscuits though I had to add more flour and the gravy I had to add cornstarch and water to help it thicken up a little quicker. I have made this recipe about four times for my family and they Love it!! Paula thank you for your recipes!!! My family really enjoys them!!
    This recipe is wonderful! My husband LOVED the old school cooking! I added a Hidden Valley Ranch packet to the biscuits since other reviews mentioned them being bland. It worked PERFECT! Everything was fantastic! LOVED IT!
    Gravy ended up really runny. Not impressed.
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