Country Fried Steak

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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.

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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!

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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.

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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.

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for those that didn't get it. get a iron skillet. and add your own flavor

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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.

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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.

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Like all of Paula Deens recipes, this is easy to make and is delicous and filling!!

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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.

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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.