Photo: Country Fried Steak Recipe
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
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:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Combine all ingredients. Store in an airtight container for up to 6 months.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By I LUV PASTA
New Jersey
on August 02, 2011
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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.
By KennedyFamily
WYLIE, TX
on December 10, 2010
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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!
By Chef #1294037
on August 02, 2010
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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.
Read all 25 reviews