Country Fried Steak with Biscuits and Gravy

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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.

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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.

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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

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this right here. was bangin. did everything how she did it on the video and everything came out perfect. definetly a keeper

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Biscuits are wonderful. I will make them again and again. I have never found a Paula Deen recipe that hasn't turned out fabulously.

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Fantastic biscuits! I will be using this again and again. Thanks a bunch!

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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!

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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!

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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.

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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.