Paula Deen Country Fried Steak with Milk Gravy

Paula Deen country fried steak with milk gravy takes 24 minutes and tenderized beef round steaks, buttermilk and flour to make a crispy, golden Southern dinner. Save this easy Southern comfort food for Sunday dinner, church supper or weeknight dinner, because it's a simple skillet recipe that feeds 12.

Fry the steaks in an inch of hot oil until they're deep golden, then build the gravy right in that same skillet. Skip the browned bits and the milk gravy loses the savory flavor that makes this dish taste Southern.

Paula soaks the steaks in buttermilk spiked with hot sauce before dredging, so the flour coating clings and the seasoning goes deeper than salt alone. She also finishes the steaks by simmering them in the gravy for 20 minutes, which keeps even a lean round steak fork-tender.

Paula Deen Country Fried Steak with Milk Gravy

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

12

servings

Prep time

12

minutes

Cooking time

12

minutes

Calories

380

kcal

Buttermilk-dredged round steaks fry up crunchy and golden, then simmer in a peppery milk gravy until tender. Spoon it over buttered biscuits and the crust softens just enough to soak up every bit of sauce.

Ingredients

• 1 1/4 cups (plus 2 tablespoons) all purpose flour
  

• 1 teaspoon seasoned salt
  

• 2 cups buttermilk
  

• 1 dash Paula Deen Hot Sauce
  

• 8 (4 oz) tenderized beef round steaks
  

• for frying Vegetable oil
  

• 4 cups whole milk
  

• to taste Kosher salt
  

• to taste Black pepper
  

• sliced for garnish green onions
  

• for serving buttermilk biscuits
  

• to taste Paula Deen House seasoning
  

Directions

• Set up the dredge: Add 1 1/4 cups flour to a pie plate and season it with salt, pepper and 1 teaspoon seasoned salt. Then pour 2 cups buttermilk into a second pie plate and stir in a dash of hot sauce.
• Season the steaks: Season 8 tenderized beef round steaks on both sides with Paula Deen House Seasoning. Then dredge each one through the buttermilk and into the flour.
• Fry in batches: Heat an inch of vegetable oil in a large heavy skillet over medium-high heat. Fry the steaks in batches for about 5 minutes per side until golden brown, then drain them on a paper towel-lined sheet tray.
• Make the milk gravy: Reduce the heat to medium and sprinkle 2 tablespoons flour into the oil, stirring with a wooden spoon. Slowly pour in 4 cups whole milk while stirring until the gravy is smooth, then season with kosher salt and lots of black pepper.
• Simmer the steaks: Add the steaks back to the skillet and reduce the heat to low. Cover and simmer for 20 minutes so the steaks turn tender in the gravy.
• Serve on biscuits: Split buttered buttermilk biscuits and set a steak on each one. Spoon the gravy over the top and finish with sliced green onions.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why do I need to use tenderized round steak?

Round steak is a lean cut, so it can turn tough if it isn't tenderized first. The pounding breaks up the fibers, and the 20-minute simmer in gravy finishes the job. Cube steak works the same way if you can't find it.

Can I make the gravy thicker or thinner?

The gravy thickens as it simmers, so give it the full 20 minutes before you judge it. If it's too thick, stir in a splash of milk. If it's too thin, uncover the skillet and let it bubble a few more minutes.

Can I use regular milk instead of buttermilk for the dredge?

Buttermilk gives the coating a slight tang and helps the flour stick, so I'd stick with it. In a pinch, stir a tablespoon of lemon juice into regular milk and let it sit for 5 minutes. The result is close enough.

How do I reheat leftover country fried steak?

Warm the steaks gently in a skillet with the gravy over low heat, adding a splash of milk to loosen it. The crust won't stay crispy once it has simmered in gravy, so expect it to be soft. Refrigerate leftovers in an airtight container and use them within a couple of days.

What's the most common mistake with the milk gravy?

Pouring the milk in too fast leaves lumps. Add it slowly while stirring constantly so the flour blends in smoothly. Also don't be shy with the black pepper, since the gravy is mild without it.