Paula Deen Country-Fried Steak

Paula Deen Country-Fried Steak starts with tenderized beef round, dredged in seasoned flour, and fried until the crust turns golden. Add a pan gravy and onions, and dinner for four is on the table in 90 minutes. This is the kind of meal that built Sunday suppers across the South.

The crust depends on how you handle the flour. Dredge the meat after seasoning both sides, then get that oil hot before anything touches the pan. If the oil is too cool, the coating soaks up grease and turns soggy. A good sear locks the breading in place and gives the gravy something to build on.

Ask the butcher to run the round steaks through the cubing machine. That saves you the pounding and gives an even thickness. The gravy comes together in the same skillet, so do not wash it between steps. All those browned bits on the bottom are the flavor.

Paula Deen Country-Fried Steak

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

530

kcal

Flour-dredged beef round steaks fried to a crisp crust in hot oil, then simmered in a brown pan gravy with sliced onions until the meat is tender and soaked through with flavor.

Ingredients

• 1 1/2 cups plus 2 tablespoons all purpose flour
  

• 1/2 teaspoon freshly ground Black pepper
  

• 8 (4 oz) tenderized (have butcher run them through cubing machine) beef round steaks
  

• 1 teaspoon Paula Deen’s House Seasoning
  

• 1 teaspoon seasoning salt
  

• 3/4 cup Vegetable oil
  

• 1 1/2 teaspoons salt
  

• 4 cups hot water
  

• 1/2 teaspoon optional monosodium glutamate
  

• 1 bunch or 1 medium yellow onion, sliced green onions

Directions

• Dredge and fry the steaks: 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 the flour mixture. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 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 and simmer: Make the gravy by adding the 2 tablespoons 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 water and the monosodium glutamate, if using, 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.

Tools for this recipe

• Lodge 12-inch cast iron skillet, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use cube steak from the grocery store instead of having the butcher tenderize it?

Store-bought cube steak works fine. It has already been run through the tenderizing machine. The steaks Paula calls for are the same cut, just done at the butcher counter. Either way, you get the same thin, tender result.

Why does the recipe season each side of the steak with a different blend?

Paula uses House Seasoning on one side and seasoning salt on the other to build layers of flavor. One blend is garlic-heavy, the other is more balanced. Seasoning both sides with the same mix would make the steak taste flat compared to this two-sided approach.

How do I keep the flour coating from falling off during frying?

Season the meat first, then press the flour mixture onto both sides firmly. Let the dredged steaks sit for a few minutes before they hit the oil. The moisture from the meat helps the flour set, and a hot skillet seals it on contact.

Can I fry the steaks ahead and make the gravy later?

The gravy needs the pan drippings from frying, so it has to be made right after. You can fry the steaks earlier in the day and hold them. When you are ready, reheat the drippings, build the gravy, and simmer the steaks in it for 30 minutes.

How long do leftovers keep, and how should I reheat them?

Store the steaks in the gravy in a sealed container for up to three days in the fridge. Reheat in a covered skillet over low heat, adding a splash of water if the gravy thickens too much. The microwave works but softens the crust.