Country Fried Steak with Biscuits and Gravy

Total Time:
1 hr 20 min
20 min
1 hr

4 servings steak and gravy; 3 dozen biscuits

  • 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
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.

View All

Cooking Tips
More Recipes and Ideas
4.2 267
This is my go to recipe for a comfort food meal item not reviewed by moderator and published
<span>Here's a way to improve the flavor of the gravy.  Reduce the amount of milk by half (2 cups), and add 2 cups of low salt chicken broth (or beef broth), to your gravy, instead.  Don't worry, because of the flour and the milk, it will still be thick and creamy looking and creamy tasting.. but with a pronounced beefy flavor (as if you had used more drippings).  You do not need to use canned broth or stock, you can use 2 teaspoons of granulated bouillon mixed with 2 cups of water to substitute.  Since bouillon, stock and broth all have salt added to them, do not add salt to the gravy.  Just season for taste with salt and pepper before serving.  Once I tried it this way, I never went back. I always make my country gravy, pepper gravy, sawmill gravy, and sausage gravy this way, now.</span><div>Here's another tip.  Before dredging your meat in seasoned flour for the 2nd time.  Add a couple of tablespoons of water to the seasoned flour, then work it with your fingertips.  This will create clusters of flour, which provide  EXTRA crunchiness when fried.  Just dredge and proceed with the recipe as usual.</div><div>I do not cook the meat in with the gravy.  Adding broth eliminates the need for simmering the gravy with the meat... and using quality steaks (little gristle) that have been cubed makes them incredibly tender.  Just pour the gravy over the meat just before serving.  This way you get the best of both worlds, delicious gravy and crunchy, tender meat.   </div> item not reviewed by moderator and published
I followed this exact recipe inPaula Deen's southern cooking bible and it was a complete failure! The steak did NOT cook and the breading came off the steak! Horrible recipe! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
finger lickin good! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Never mastered 'biscuit making' before but these turned out perfect! Thanks Paula! item not reviewed by moderator and published
One of my favorite Country Fried Steak recipes! I've made it many times. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
this right here. was bangin. did everything how she did it on the video and everything came out perfect. definetly a keeper item not reviewed by moderator and published
Biscuits are wonderful. I will make them again and again. I have never found a Paula Deen recipe that hasn't turned out fabulously. item not reviewed by moderator and published
Fantastic biscuits! I will be using this again and again. Thanks a bunch! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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~ item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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??????? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Gravy ended up really runny. Not impressed. item not reviewed by moderator and published
I only tried the biscuit recipe and found them to be a bit bland the first time. The second time I altered the salt to 2 1/2 tsp and they came out perfect. They were light and fluffy and ready for that stick of butter Paula! lol! item not reviewed by moderator and published
I have made this recipie a number of times for my family and have always recieved rave reviews! I also have made some changes based on personal preference. I always season the flour instead of the meat. I dip the meat into flour before and after the buttermilk bath and let the breaded meat dry a few min on a wire cake cooling rack before I fry it. All of these things seem to work well as I have never had a problem with the breading falling off and I can adjust my seasonings to my taste. item not reviewed by moderator and published
I ADORE Paula, but...the chicken fry. OMG! BAD!! BAD!! I had to try and salvage my meat!!! Can you say Salty! Everything else, good, veryn good.,...Dont know what I did wrong, but with Paula's (which I love) house, WAY too much. Ended up draining the meat and re-doing with the old and simple Betty Crocker Chichen Fried.. Havent tryed yet, but the tastes are much more what we like. I truely hate putting in a bad comment, but unlless you like major fat and salt, dont do the meat. biscuits &amp; gravy...Wonderful... Im sure I just screwed up... item not reviewed by moderator and published
I watched the show and the episode. Then I served it to the family the next night. I have NEVER been able to make homemade gravy and it turn out the right way. With this recipe it was the best I had ever eaten or made. Usually my gravies come out looking like a mud pie. Not this time! Its great! Thank you Paula for teaching me how to d it right. Love you, your shows and your recipes. item not reviewed by moderator and published
This was easy to make and very delicious and the kids loved it. Which is a big accomplishment in my house. I thought this might be hard to do, but was very surprised to find once I had everything in place, preparation went smoothly. item not reviewed by moderator and published
Wow never ever tasted country fried steak with biscuits and gravy and i always wanted to try it, made it last night and it was great...really like that southern cooking... thank you Paula item not reviewed by moderator and published
No offense meant to all you Texans out there, but in her case...I guess things are much bigger in Texas..her mouth. Keep up the great work Paula Deen!! item not reviewed by moderator and published
It is too bad someone along the line intermingled the two different recipes and that probably is why a lot of folks had a problems with the steak. Chicken Fried Steak is not meant to be submergered in the gravy and simmered for 30 minutes but to be fried and a crispy crust served with the gravy spooned over the top. Whereas Country Fried Steak is meant to be submerged in the gravy and simmered for 30 minutes which also helps tenderize the meat. I guess it just depends which part of the country you live in as to what the recipe is called and how it is fixed. Also maybe a little bit of proof - reading of the recipes before posting is in order. My Best to you Paula! item not reviewed by moderator and published
These biscuits are so good you will not use another recipe. The combination of dry yeast and baking powder gives them an unexpected texture. The texture is of a dinner roll, soft and velevety but the appearance of a biscuit. This recipe made 24 mouth watering biscuits for me. The chicken fried steak was from another planet...this is definitely a keeper. Thank you Paula! item not reviewed by moderator and published
The biscuits have a great taste, slight sweet taste. Texture was velvety, very nice. I will gradually add the second cup of buttermilk next time, because I felt they were to liquidy. I froze the extra raw biscuits, hope they cook well. item not reviewed by moderator and published
You obviously cannot follow directions because I made both the steak and biscuits and they were awesome. I dont understand why you feel the need to attack her character by calling her a hillbilly. I have met her on many occasions and she is the sweetest woman. She reminds me of my South Georgia grandmother but I guest you would consider her a hillbilly based on her accent as well. I see your from Texas.....what would your accect classify you as? item not reviewed by moderator and published
I am a big biscuit fanatic, having lived in Georgia for a number of years. I must say that these biscuits are by far the best i have ever made...Thanks Paula...Hail to the Southern Queen of Cooking!!!! item not reviewed by moderator and published
The recipe is wrong; don't simmer the steak in the gravy or else the breading will be soggy and fall off. Also, try adding a little cornstarch to the flour mixture for more crispy breading. I used half and half, not milk when I made the gravy, and it was thicker and richer because of it. I also dipped the steaks in the gravy for about 2 seconds before serving, and also put a little gravy on the top as well. I also hit the gravy pretty heavy with ground black peppercorns as I like the taste. I made mashed potatoes instead of the bisquits, and the gravy on top of the potatoes worked out well. item not reviewed by moderator and published
The trick to this recipe is to use a good non-stick skillet and DO NOT mess with the steak until time to turn over. I broke my first one in to many pieces while flipping it. I flipped my second one only once. The recipe is great! My gravy and biscuits turned out perfect. All in all it was terrific! item not reviewed by moderator and published
the steak was so moist . loved the buiscuits gravy was rich and creamy i loved it paula you rock i love you . paula is the queen of the south i love paula!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
EXCELLENTE!!! love ya, grandma paula! item not reviewed by moderator and published
If you watch her make the Chicken Fried Steak, she does not put the steak back in the gravy. The recipe is wrong, but not Paula's fault. I will make it like she did. Love Paula!! item not reviewed by moderator and published
As Paula says on her show they are two differnt things. Country fried steak is smotherd in brown gravy and onions. My favorite is chicken fried steak, topped with white cream gravy. As for the person where their breading stuck to the pan, I think that is an error on your part...or your pans part. Try using a cast iron skillet and not turning your steak too much. If you 'play with it' in there your breading is sure to come off. Recipes are meant to put your own twist on them. If you do not like one spice, do not use it. item not reviewed by moderator and published
I made these for the first time today. i love the way the come up nice and fluffy. However you may want to adjust the salt or use a blend of spice seasoning to give it bit more flavor as I find this recipe rather bland. So I made some more batches using her house seasoning, regular garlic granules and Mrs. Dash original blend. These really kick up the flavor to an already good biscuit recipe. item not reviewed by moderator and published
My husband and I tried the country fried steak last night. I followed the recipe to a tee, but the coating stuck to the pan instead of the steak. I will try the biscuits since they got great reviews, but next time I"ll try Alton's country fried steak. item not reviewed by moderator and published
Hey people, it's only a recipe. If you don't like it, don't make it. If you don't like Paula, don't watch her show.She seems like a nice, sincere person who enjoys cooking and being a hostess. I've eaten at her place in Savannah and some of the food was super (Biscuits and gravy) and some I didn't like. Kind of like movies and plays. You like them or you don't. Personal preference. Don't get so excited and angry over this stuff. Life's too short so maybe some of you should make like ice cream and "chill out". item not reviewed by moderator and published
Hey people, come on. It's only a recipe. If you don't like it, don't make it. If you don't like Paula, don't watch the show. Why snipe about her when you don't even know her. She seems nice enough. I've eaten at her place in Savanah and some of the food was super, other I didn't care for. It's just a matter of what you like vs. what you don't. Kind of like movies. Don''t take it personally. Geez. Get a life. item not reviewed by moderator and published
Thank you Paula!!!!! Miss Texas, the only thing larger than your horribly bad manners is your enormously inflated ego. Please...don't watch Paula....she doesn't deserve you. Paula thanks for all your recipes and generousity. item not reviewed by moderator and published
People who are complaining on here that the recipe didn't turn out right, well they might want to practice there cooking skills a little more. I thought the recipe was great, it tastes just like my mom used to make. item not reviewed by moderator and published
Paula, I am in love. I've been searching 45 years for a biscuit recipe like my mom's, and have at last almost found it. She took her recipe to her grave with her, but your recipe is almost there, and by the way, no small feat. These were delicious, not only to me but my entire extended family. I've made these biscuits four times now and they disappear almost as fast as they come out of the oven. Just the perfect amount of flakiness. I have tried dozens of recipes, in different areas of the country, and had no luck until now. I sent the recipe to my brother in Denver (I'm in Los Angeles), and he had the same luck, so it isn't coincidence. He actually thought I might have found mom's recipe, they were so good. I wasn't crazy about the country fried steak, but I usually don't care much for that anyway. I did think the gravy was pretty good, however. Next time I will make my own S.O.S. to serve over the biscuits. About the southern accent, I left Georgia when I was 5, I'm now 61 and still have the accent and wouldn't ever want to lose it. A woman with a southern accent holds a special place in my heart, but a woman with a southern accent and can cook, Paula, you are a dream come true. The only changes we made to the biscuits, now that I think about it, is a little more salt and pepper and a little less sugar. These will be the only biscuits I will be making in the future. item not reviewed by moderator and published
your tv show does not show you simmering this steak for 30 minutes. I watched the show and then printed out the recipe and followed the recipe. It was awful. It turned out to be swiss steak. I was looking for the crunchy outside on the steak. very disappointing. Why does recipe say to simmer for 30 minutes and tv show indicates otherwise? Need to get in sync. item not reviewed by moderator and published
COUNTRY BUMPKIN HILLBILLY???!!! If you're such a great cook why don't you have a TV show and your own restaurant??!! Try doing your homework-- Paula Deen was born in GA and her fantastic and very successful restaurant is located in Savannah, GA. There is a very wonderful world outside of DFW........maybe you need to get out more often, huh? item not reviewed by moderator and published
are you really a Texan? Does her beautiful Southern accent make you uncomfortable in your own skin? She is a sweet, smart succcessful lady who you cant measure up to! It figures that someone from the Dallas area would have this attitude. If you dont like the accent, pack your bags and head north! Paula is dynamite and she dont need to change a thang! get over your snobbish hangups? by the way, I am a native Texan, born an bred in Houston. Five stars on the chicken-fried and oyster shooters. you can cook in my kitchen anytime. item not reviewed by moderator and published
No one cooks etc. with MSG anymore !!!!!!!!!!!!! item not reviewed by moderator and published
Although I can't stomach listening to this country bumpkin hillbilly, I only watched the episode just to find out about the biscut recipe. I am a Native Texan and have been making chicken fried steak for a many of years along with white gravy, and I know for a fact that mine is better. The biscuits were great and I have made them several times. I also use the same recipe to make my dumplings when I make a big pot of chicken and dumplings. Never again will I use a box biscuit mix, nor a can of biscuits again. The chicken fried, or as some of you call it, country fried steak has a lot to be desired and so does the gravy. It's not bad, but mine is better. I am giving it 3 stars and just for the biscuits ONLY. Biscuits are great. I just watched and got the recipe from the website. I always have the MUTE button on when I need to watch one of her episodes for whatever reason which is not to often. Omg I hate listening to her. item not reviewed by moderator and published
I love all of Paula's recipe's this is the way I learned to cook from my sister. We always called it Red eye cream gravy and we added a couple of dashes of cayenne this is great. I am like everyone else when is the food network going to have someone proof read the recipe. I f you didn't watch the show or if it has been a while since you made a dish you could really have a mess and a waste of food. I am sure everyone is also like me and can not afford to throw food away. I have learned to go back and read the reviews everytime I remake a dish.PLEASE PLEASE FOOD NETWORK HAVE SOMEONE WORK ON THIS. I HAVE WRITTEN TO SOME OF YOU BEFORE BUT IT HASN'T CHANGED. item not reviewed by moderator and published
I did not use the recipe on line, I recorded the segment and then went back and wrote down the recipe as Paula made it. I could not be happier with this recipe. I wouldn't change a thing. I will make this as my main biscuit recipe. The secret trick is DO NOT OVER WORK THE DOUGH. Sticky and soft is what you want. I have been making biscuits for 20 years and am always looking for the PERFECT BISCUIT RECIPE. Now I have one. Thanks Paula... as always, your the best! item not reviewed by moderator and published
What is House Seasoning :P item not reviewed by moderator and published
K, my hubby is from the south...Texas to be exact and has always been a fan of country fried steak and biscuits, im a Cali girl and never really ate that kind of food. I tackled this recipe after trying MANY others and we all loved it! My gravy was great, I did add a bit more salt and pepper, (used it as a topper, not something to submerge the steaks in) and i added a bit more salt AND sugar to the biscuits BUT...... I will definitely be making this again. for those of you having a hard time with the instructions please remember, it's ok to tweak the recipes and make them to your own specifications, you know your taste buds better than anyone else. item not reviewed by moderator and published
The only reason I did not give this recipe a 5 star rating is because I believe the flour used for dipping should also be seasoned.Which I did.I also double dip to insure a crispy coating.The Chicken Fried Steak came out wonderful.My children ate it up and went for seconds.I followed the recipe from the show also, not this online recipe.I have heard many complain about the biscuits.I'm not sure what problems you are having ,but I have been making this recipe for years,this recipe is from her Lady and Sons Cookbook,the biscuits come out wonderful everytime, and what I have leftover are great the next morning with butter and jam.Its important that you let the yeast grow in the LUKEWATER water(if the water is to hot you will kill the yeast).This takes 5-8 min.That could be the reason some have failed.This recipe is the same as what is in her cookbook.I also have used lard with this recipe, but also like the butter flavored crisco. item not reviewed by moderator and published
First, I have been making chicken fried steak and milk gravy for over 30 years. It is not brain surgery; just basic frying. Please season your flour with salt and pepper. Don't SOAK the steak in buttermilk; just dip it. Double dip in flour and buttermilk and DO have frying medium at the right temp. The crust should not fall off if you do this. A cast iron skillet is absolutely not necessary... it just sounds coool and Southern, but I have always used a nonstick pan and turns out beautifully. Milk gravy: be sure to cook the flour (roux) to get rid of the raw flour taste. SEASON the gravy with salt/pepper and just add the milk and simmer until you get the consistency you want.. there is no magic ratio. I sometimes use 1/3 chicken broth and 2/3 milk for the heck of it. Someone mentioned using jarred mushroom gravy... YUCK. Nick.. you are RIGHT ON about the yeast in biscuits. No Southerner (or anyone that I know) uses yeast in biscuits. Lard in biscuits and pie crust YES, but NOT YEAST. To those of you who thought the biscuits tasted like cooked flour... HELLO, that is what biscuits are! But they should be tender and flaky and great with honey, gravy, etc. item not reviewed by moderator and published
I used Alton Brown's version and Paula's version to make this recipe. It turned out delicious. I didn't put the steaks back into the gravy as the crusty breading would have turned to mush. I used chicken broth for the gravy instead of water as one of Paula's recipes suggested or milk as in this recipe. I didn't add all the salt mentioned as in the Throwdown with Bobby Flay, someone mentioned too much salt. Taste, then salt if needed. I pounded the steaks to make them a bit thinner. Also, I double dipped the steaks. If you flour them first then buttermilk then flour the coating stays on better. I let them sit for a while on a rack to dry. None of my breading came off when I fried them. I cooked the steaks 4 min. on each side. I will make these again using my version. Thanks for the inspiration, Paula &amp; two fav's. item not reviewed by moderator and published
Sorry, I don't get it. We love paula's recipes, but not this one. Maybe this is good grub for people from the south but we didn't care for it. The round steak was tough. A lot of work for the results. We've had chicken fried chicken and love it. Wouldn't be afraid to use this recipe for that since the gravy was good. Otherwise, it was just a greasy meal with little flavor. item not reviewed by moderator and published
If you watched Paula's show you will see that this recipe is not printed correctly. First do not put the chicken fried steak back in the gravy. Cook until done and crispy. I made the biscuits and they were wonderful. After adding the buttermilk and water the dough was very sticky but I put on a very well floured surface and kneaded just three or four times. I then patted it out and cut the buscuits out. I was waiting for supper guests so just set the biscuits aside and popped in the oven to have them just baked then they came. Also the leftovers were great the next day warmed up. I used Crisco but Paula used lard in the show. item not reviewed by moderator and published
Dear Paula, This recipe was EXCELLENT!!! Very Delicious. I have attempted to make Country Fried Steak before, but nothing compared to your recipe. My Late Brother N Law would have loved this. I wish he was still here so he could have tried it. My Hubby and I visited your restaurant in the Fall and enjoyed our meal so much. Also, Loved your book. You and your family so much deserve the success that you are enjoying now. You are the BEST!!! Thanks again item not reviewed by moderator and published
I saw Paula make this dish on "Throw Down" with Bobby Flay. It looked soooo good that my mouth was watering. Right after the show I headed to the store to buy the ingrediants. My father and I turned the kitchen into a kitchen stadium and went for it. I double battered the steaks and added more course black pepper which turned out awesome. I had no problem with the crust falling off until I put the steaks into the gravy. Next time I won't put the steaks back into the gravy as it makes a mushy mess. Despite the crust being mushy it turned out pretty good. One thing I learned from my can't take a dish that is made by pure talent and turn it into a recipe to follow.... It is merely a recipe to tweek. I enjoyed this dish and will make it again with personal modifications. Thank you Paula for being a sweet heart. item not reviewed by moderator and published
Now Y'all (as Paula would say) I tried these biscuits, but they didn't turn out like biscuits. Granted, they were golden brown, moist, soft, and flaky, but they looked like dinner rolls. And no flavor. ADD SALT! I'd put a bit of black pepper in next time too. So I rate this a good dinner roll recipe, but if you're looking for biscuits you came to the wrong place. item not reviewed by moderator and published
I love this recipe! Trying to keep the cholesterol down, I used chicken breasts and pounded them out to 1/2", then followed the recipe. They only have to cook about 3 minutes on each side, and it was mouth-watering good! I left out the msg (accent) beause it make a Macy's Parade balloon out of me! I also left off the onions. If I need something green I just ask my husband to put a $20 bill on the plate! The biscuits are the best since my mom made them for us when we were kids. She never used a recipe so I never learned how to make them. These taste just like hers! Thanks, Paula, you're the greatest! item not reviewed by moderator and published
Luckily I recorded this episode and after reading some of the reviews and the recipe, I went back and watched some of the areas in question. For one thing Paula discarded all but 2 tblsp. of the drippings (recipe did not state that) and then added 2 tblsp of flour and did have a quart of milk for the gravy but she clearly stated that she used all but 1 1/2 cups of that quart. And not once did she mention adding MSG (Ac'cent) She used her house seasoning which is only salt, pepper, and garlic powder. She never put the steaks in the gravy, she spooned gravy over the steak and bisquits before serving. I think all the complaints should be with Food Network not Paula. item not reviewed by moderator and published
Some of my favorite foods. Nice shortcuts too. Just do JUST like she says, it will come out perfect. that biscuit recipe is wonderful! item not reviewed by moderator and published
I have not made this recipe yet (planning on this week) but I was thinking that the other people killed their yeast and thats why their buiscuts turned out terribly. item not reviewed by moderator and published
very good! only thing was the breading came off when i fried it. i wouldn't put the steaks in the gravy. it loses the friedness of the meat. item not reviewed by moderator and published
Easy to make and find that any excess that you cook can be frozen for use later. Just pop in the oven to restore the crispiness and buy a jar of Gravy with Mushroom from the grocery store. One very quick meal. item not reviewed by moderator and published
This is a wonderful recipe. My children loved it. item not reviewed by moderator and published
I am so upset with these recipes. I should have read the reviews first. The biscuits were horrible round disks with no flavor and went in the trash. So did the watery no taste gravy and steak with all the crisp batter falling off. Try another recipe. This was so weird and horrible. I am not sure if Paula is a true southerner. The accent is easy to fake, lol. item not reviewed by moderator and published
Usually when I make country fried steak my husband turns up his nose. Either he was starving when he got home last night or this recipe has created a change of heart in him. He even went back for seconds mucht to my shock and awe. I followed this recipe fairly closely. I did use the cast iron skillet and I cooked each steak a little longer on each side making sure the crust was nice and crisp. I returned the steaks to the gravy per the recipe and they came out fine... not a soggy mess as some experienced but I can see how this would happen if the outside wasn't real crisp to begin with. I thought the gravy was very good and I will definately make this again. At the risk of being blasted by the "seasoned cooks", I used canned buscuits. I just didn't feel like taking the time for the real thing. Even with the canned buscuits, the meat and gravy was exceptional. Thanks Paula. item not reviewed by moderator and published
Soaking the beef in buttermilk then dredged in flour mixture did not allow the coating to adhere say as well as an egg coating - the breading fell off from the steak while fried. Their was also too much liquid &amp; not enough starch to pull the gravy together - the bisquits I feel were tasteless but maybe I just dont like buttermilk that much. I removed the broken coating &amp; just dipped in flour, which I re-seasoned, and refried to salvage them. I made a roux &amp; thickend the gravy then added a bit of chicken stock to smooth it out &amp; give it a better flavor - the bisquits were fed to the birds. item not reviewed by moderator and published
Tender and tasty steak, wonderful gravy,and mouth watering biscuits. We loved the meal. Highly reccomend it. item not reviewed by moderator and published
I was so dissapointed with the biscuits not only were they tasteless but they came out flat!They tasted like plain flour! Yuck what a waste of time and ingredients I threw all of them away. item not reviewed by moderator and published
Now listen up, I love me some Paula Dean! Her recipes ROCK! But yeast in biscuits? I know Im not from the south, but wouldnt that be a dinner roll? item not reviewed by moderator and published
Laziness is what brought me to this recipe as I didn't feel like digging for my usual baking powder biscuit recipe for my chicken and biscuits and did a quick search on Food Network instead. Can you say, "flakey"? Can you say, "light"? They're just like those from the can in the dairy case only better! Can't wait to try them with strawberry shortcake or a little butter and homemade jam! Thanks, Paula - I knew a good ole' Southern gal would have a good biscuit recipe! item not reviewed by moderator and published
I'll be honest, I didn't try the steak and gravy but I did make the Biscuits. I can't make biscuits. My entire life I have tried and they either came out to tough or to flat. Most recipes including yeast for biscuits require that it rests for at least 20 minutes. This one didn't so I gave it a shot. They were perfect. I even forgot to add the sugar in the mixing process and just sprinkled it onto the dough kneeding it in quickly just a couple of turns and they still turned out perfectly. Everyone is begging me to make them again. They are exactly what I think of when I think of a good southern biscuit. Paula from One southern girl to another just let me say thanks to this recipe I will never have to hear anyone say again, "Are you sure your southern?" item not reviewed by moderator and published
The biscuits were beautiful however they do lack in flavor. The second time I made them, I used a combination of butter and shortening (1/4 c. cold butter to 1/2 c. shortening) and I added one tsp. of freshly ground black pepper (I normally do this when I make biscuits for savory dishes)much better flavor. Do not put the steaks back into the gravy. Make sure they are completely cooked and keep warm. I added a tsp. of Chicken bouillion granules to the gravy mixtures for more flavor. Simply spoon some of the gravy over the steak and biscuits. item not reviewed by moderator and published
This recipe did not turn out for me at all. I am sure that it was my fault, I dont think I had the oil hot enough, but not sure that I will ever try again. item not reviewed by moderator and published
I'm not sure what's up with Food Network, but there's been so many times I'm watching a show and I like the recipe so I look it up on here and they have it *completely different* than what the show just said. The biscuits say they have sugar in them but then they never tell you to put it in. I make a lot of bread so I knew to put it in with the yeast. Also, Paula said she brushed melted butter over the tops before baking, which the recipe doesn't say. I've done this on biscuits before and it helps them a lot with flavor. Paula also doesn't over mix or knead the dough, only just till the ingredients are mixed. Over mixing destroys them. As far as the steak, she never says to put the steaks in the gravy on the show. Why on earth would you do that? It's kind of obvious it will turn the crunchy crust to mush. Should read a 1/2 inch of oil to fry the steaks in, not a 1/2 cup. And somehow I have a hard time believing Paula would ever have MSG in her kitchen, let alone put it in a recipe... This is just absolutely ridiculous. Now I wish I had written down the ingredients from the show because it makes me wonder what else is wrong that I didn't notice. item not reviewed by moderator and published
I have not tried this recipe yet but I just watched the show on Food Network 2 days ago. Paula NEVER returned the Chicken Fried Steaks to the milk gravy. She poured a small amount of the gravy on the steaks when serving them. I also noticed that Crisco is recommended for the biscuts but on the show Paula recommends Lard. item not reviewed by moderator and published
The steak it self was good lots of flavor, But I did not return it to the pan with the gravy. The gravy was not good, Next time I would make a separate gravy. The biscuits were odd they looked like a roll but tasted like a biscuit but not a very good one I did use the butter flavored crisco (I thought that was a given) item not reviewed by moderator and published
I have never had chicken/country fried steak before. My husband said his Dad used to make it all the time and how much he missed it. So after looking thru several recipes I had to try this and after watching Throwdown last night I knew this was it. I used a cast iron skillet and took other reviewers advice and did not put the meat in the gravy to cook, especially since it didn't look like they did on the show. Everyone loved it. I will definately be making this again. item not reviewed by moderator and published
I tried this recipe since it looked sooo good on TV. Frying the steaks wasn't so bad. Some of the breading came off while frying but that was fine. After cooking the steaks, I started to prepare the gravy and it didn't work at all. The gravy didn't get thick and after a quick taste to see *maybe* the gravy shouldn't be thick, it tasted like sour milk. I threw it out and made a dry packet of sausage gravy mix that worked out better. Sad part was wasting all that milk, too. item not reviewed by moderator and published
I am a good Mississippi girl , transplanted to North Carolina and due to a persistent, worsening, MSG reaction, find myself honing my culinary skills to enjoy foods from my southern past without the addition of unnecessary chemical additives! To my shock and horror this recipe calls for MSG! With a plethera of real spices why, oh why, would you use this nasty chemical!??? Claudia Lee Sanders item not reviewed by moderator and published
A very easy to do dish, very tasty, filling, with a southern twist. Great dish on a cold winter night. Thank you Paula. item not reviewed by moderator and published

This recipe is featured in:

Breakfast for Dinner