Ingredients
-
-
1 1/2
-
1/4
-
8
-
1
-
1
-
2
-
2/3
-
-
4
-
-
-
-
-
Directions
Country Fried Steak & Gravy – Paula Deen, Biscuit recipe posted separately. The ingredientsfor the steak & gravy lists 4 cups of hot water, but I’ve read the entire thing several times and can find no use for the hot water. Sent enquiry to Foodnetwork for an answer. Recipe courtesy Paula Deen See this recipe on air Monday May. 01 at 4:00 PM ET/PT. Episode#: PA0709, use lots more freshly ground black pepper on the steak, and som Dash substitute for the salt. Morton’s salt substitue work real well. very flavorful. I am cutting out most salt when I can. Montreal steak seasoning is my favorite for beef. Try it. A True Southern cook. 83 yrs old, graduate from Winthrop College with a Major in Home Economics..Loves Southern cooking, I love country fried steak, and this recipe was no exception. I cut the recipe in half with no problems. I did have a little trouble keeping all the breading on the meat, it wanted to fall off after the first flip…..but I managed to keep it all together. Delicious meal. Thanks for sharing! Made for Cooking Tag Mania game.
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Steps
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1
Done
|
House Seasoning: |
|
2
Done
|
Mix Ingredients Together and Store in an Airtight Container For Up to 6 Months. |
|
3
Done
|
Steak: |
|
4
Done
|
Combine 1 1/2 Cups Flour and 1/4 Teaspoon of Pepper in a Small Bowl. |
|
5
Done
|
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. |
|
6
Done
|
Heat 1/2 Cup Oil in a Heavy Skillet Over Medium-High Heat. |
|
7
Done
|
Add 2 or 4 of the Steaks to the Hot Oil and Fry Until Browned, About 5 to 6 Minutes Per Side. |
|
8
Done
|
Remove Each Steak to a Paper Towel-Lined Plate to Drain. |
|
9
Done
|
Repeat With the Remaining Steaks, Adding Up to 1/4 Cup More Oil, as Needed. |
|
10
Done
|
Drain All but 4 Tbs Drippings, and Scrapings. |
