Paula Deens Chicken Fried SteakFrom midgelet 8 years ago
- 1 1/2 cups, plus 2 tablespoons all-purpose flour shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine) shopping list
- 1 teaspoon House seasoning, recipe follows shopping list
- 1 teaspoon seasoning salt shopping list
- 2 cups buttermilk shopping list
- 2/3 cup vegetable oil shopping list
- 1 1/2 teaspoons salt shopping list
- 1 quart whole milk shopping list
- 1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional shopping list
- Garnish: 1 bunch green onions, or 1 medium yellow onion, sliced shopping list
- House Seasoning: shopping list
- 1 cup salt shopping list
- 1/4 cup black pepper shopping list
- 1/4 cup garlic powder shopping list
How to make it
- Steak and Gravy:
- 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 buttermilk and then flour.
- Heat 1/2 cup oil in a heavy skillet over medium-high heat.
- Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 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 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 whole milk and the Ac'cent, 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.
- Split biscuits in half and top with country fried steak and drizzle with gravy.
- Mix ingredients together and store in an airtight container for up to 6 months.
The Cookmidgelet Eastern, USA
The Rating5 people
My hubby makes chicken-fried steak every once in a blue moon and I'm going to show him this recipe. Being a Southerner, he can't get enough of Paula... not can we, I know! Thanks for the post, joan and another ^5!
Lorrainelacrenshaw in Horsham loved it
great post!herby in Albany loved it
love this steak its delicous thanks high5momo_55grandma in Mountianview loved it