Sandra This Paula Deen Country Fried Steak is a tender and savory recipe, which is made with tenderized cube steak and a rich onion gravy. It’s the ultimate comfort food recipe, ready in about an hour.
Paula Deen Country Fried Steak Ingredients
- 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
- 1/2 teaspoon freshly ground Black pepper, divided
- 8 (4 oz) tenderized beef round steaks (cube steaks)
- 1 teaspoon Paula Deen’s House Seasoning
- 1 teaspoon seasoning salt
- 3/4 cup Vegetable oil, or as needed
- 1 1/2 teaspoons salt
- 4 cups hot water
- 1 medium yellow onion, sliced
How To Make Paula Deen Country Fried Steak
- Dredge the Steak: In a shallow dish, combine 1 1/2 cups of the flour and 1/4 teaspoon of the pepper. Season one side of the steaks with the House Seasoning and the other side with the seasoning salt. Press each steak firmly into the flour mixture to get a good coating on both sides.
- Fry the Steaks: Heat 1/2 cup of oil in a large, heavy skillet over medium-high heat. Carefully place 2 to 4 of the steaks in the hot oil (do not overcrowd). Fry for 5-6 minutes per side, until deeply golden brown. Transfer the cooked steaks to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding more oil if needed.
- Make the Brown Gravy: Pour out all but a few tablespoons of the pan drippings. Add the remaining 2 tablespoons of flour to the pan and scrape the bottom with a wooden spoon. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and bubbly.
- Simmer the Steaks: Slowly whisk in the hot water until the gravy is smooth. Stir in the remaining 1/4 teaspoon of pepper and the 1 1/2 teaspoons of salt.
- Finish the Dish: Return the fried steaks to the skillet, placing them into the gravy. Arrange the sliced onions on top of the steaks. Bring the gravy to a boil, then reduce the heat to low, cover the pan, and let everything simmer for 30 minutes to tenderize the meat.
Recipe Tips
- What’s the best steak to use? The recipe calls for tenderized round steak, also known as cube steak. This is an economical cut that has been run through a machine to tenderize it, making it perfect for this dish. You can also use a regular round steak and pound it thin yourself with a meat mallet.
- How to get a flavorful gravy? The secret is in the pan drippings! After you fry the steaks, do not clean the pan. The browned bits of flour and meat left in the bottom of the skillet (the “fond”) are packed with flavor and are essential for a rich, savory brown gravy.
- Can I make this ahead of time? This dish is best served fresh for the best texture. However, you can fry the steaks ahead of time and store them in the refrigerator. When ready, make the gravy and add the steaks to simmer as directed.
- Will the crust stay crispy? In this specific Southern-style recipe, the steak is simmered in the gravy at the end, which will soften the crispy crust and allow it to absorb the delicious gravy. This is intentional and traditional for this style of country fried steak.
What To Serve With Country Fried Steak
This is a classic Southern comfort food main course. It is almost always served with:
- Creamy Mashed Potatoes (to soak up all the gravy)
- Southern-style Green Beans
- Fluffy Buttermilk Biscuits or Cornbread
- A side of collard greens
How To Store Country Fried Steak
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The breading will be soft, but it will still be delicious.
- Reheat: Reheat gently in a skillet on the stove over low heat, or in the microwave. You may need to add a splash of water or beef broth to thin out the gravy as it reheats.
Country Fried Steak Nutrition Facts
- Serving: 1 steak with gravy
- Calories: 550 kcal
- Carbohydrates: 25g
- Protein: 35g
- Fat: 32g
- Saturated Fat: 8g
- Sodium: 1450mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is a classic point of debate! Generally, the main difference is the gravy. Country Fried Steak, like this recipe, is typically served with a brown, onion-based gravy. Chicken Fried Steak is most often served with a creamy, white, pepper-flecked gravy.
This can happen for a few reasons: the oil wasn’t hot enough, the pan was overcrowded (which causes the meat to steam instead of fry), or the flour wasn’t pressed firmly enough into the steak. Make sure your oil is shimmering hot and you press the flour coating onto the meat with the heel of your hand.
Yes. While the recipe calls for water, you can substitute some or all of it with a good quality beef broth for an even richer, more deeply flavored brown gravy.
Try More Recipes:
- Paula Deen Chicken Fried Steak Recipe
- Paula Deen Hot Chicken Salad Recipe
- Paula Deen String Beans Recipe
Paula Deen Country Fried Steak Recipe
Description
A classic Southern comfort food dish featuring tender cube steak with a crispy, seasoned crust, all simmered in a rich and savory homemade brown onion gravy.
Ingredients
Instructions
- Season the cube steaks and dredge them in 1 1/2 cups of the flour mixed with pepper. Press the flour in firmly.
- In a large, heavy skillet, heat 1/2 cup of oil over medium-high heat.
- Fry the steaks in batches for 5-6 minutes per side until golden brown. Remove to a plate.
- Make the gravy: Pour out all but a few tablespoons of the pan drippings. Whisk in the remaining 2 tbsp of flour and cook until browned.
- Slowly whisk in the hot water until a smooth gravy forms. Season with salt and pepper.
- Return the steaks to the skillet, top them with the sliced onions.
- Cover, reduce heat to low, and simmer for 30 minutes.
Notes
- The most important tip for a flavorful gravy is to not clean the pan after frying the steaks; the browned bits are essential.
- This recipe’s final simmering step is key to making the tough cut of meat incredibly tender, and it will soften the crust.
- Do not overcrowd the pan when frying the steaks; work in batches to ensure they get a perfect, crispy golden-brown crust.
- For the best results, use a heavy-bottomed skillet, like a cast-iron pan, which holds heat evenly.
