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I'm sharing with y'all today
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one of my sons', both of 'em,
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favorite thing in the world for me to fix for them
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is country fried steak.
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So I'm heating my skillet in a little bit of oil.
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I'll be adding that along.
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So Theresa was very smart.
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run the hearty cube steak through the cuber one more time
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because I tell ya, I haven't been having good luck
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with the country fried steak being tender.
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Always has been in the past
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but it seems like as the prices go up,
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the quality may go down a little bit.
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So y'all can tell me what you think.
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So by the time you run it through the cuber twice, it's big.
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So when I have big pieces like this, I will cut them in two
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and it helps stretch it a little bit.
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So I'm gonna show y'all how my mama,
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how my mama taught me to do country fried steak.
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And we're gonna, we're gonna salt this.
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Now, don't get this confused with chicken fried steak
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because chicken fried steak is usually made
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with a white gravy and it has a crispier crust on it.
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It usually involves like egg whites and things like that.
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So Theresa has measured out all my stuff but you know what?
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It's hard for me to dip down in there
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so I'm just gonna go with a little salt.
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I mean very little because I'm gonna add my house seasoning
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and I just don't wanna make this,
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I just don't wanna get it too salty.
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and then we're gonna flip it over
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and I'm gonna add a little season salt
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and like I said, not a bunch.
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And I can't even see if this coming out, Eddie.
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We can always salt it more at the table should we want it.
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it's not a half a cup of oil in there.
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Maybe third of a cup.
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All right, so let's see.
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We got to have a bigger bowl for our flour.
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I gotta be able to move around.
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Now, I do add some garlic powder to my meat
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and I don't know how that recipe's been in there so long,
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this particular recipe that I'm doing,
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and I can't imagine why I would've left out
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the garlic powder 'cause this just gives it a nice kick.
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You don't have to worry about how much you put on of this
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'cause there's no salt.
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This is just garlic powder.
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Alrighty, I got to make sure my all doesn't get too hot.
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So I meant to add my pepper to my flour
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and I was about to forget it.
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I am some kind of messy with flour, aren't I, Eddie?
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All right, now this is where mama taught me
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to come to the sink and just sprinkle,
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sprinkle this with a little water
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and we're gonna run it through the flour one more time
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to make sure we got a nice crust
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and that water will help that flour stick to it.
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So says Corrie Hiers, my mama.
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Sometimes I'll dampen it with buttermilk too so.
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Water's cheaper though so we'll go with water
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and we're gonna cook this about five,
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five or six minutes per side.
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This is so nice and thin.
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You know it's not gonna take long to cook
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because also, we're gonna be putting it back in a gravy.
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There we go, what have I got this thing on?
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Oh, perfect, I got it on medium high.
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Let's see if I can get all four pieces in there.
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See, I could have cut that piece in half again.
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That's a little crowded but that's all right.
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Alrighty, y'all, I'm fixing to take up this batch
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and put the other batch in
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and I'm gonna lay it on a little paper towel.
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See how nice and brown that is on both sides?
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And I have found over the years of me cooking,
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it's not good to keep flipping your steak back and forth.
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I try to just turn mine one time
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and that way, the crust just sticks on it better
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All right, now I'm gonna add some more flour
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and look at all that stuff down in there.
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Those little bits are gonna make the best brown gravy.
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Okey-doke, so in goes our flour.
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We're just gonna let that brown.
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You don't have to brown this all the way to
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like you would a roux if you were making gumbo
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or something like that.
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All right, I wanna add a little bit more salt,
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a little bit of pepper.
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And you need to be careful.
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You don't want this to scorch because I have not,
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you can fix most anything in a kitchen, y'all,
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that you've kind of mucked up on
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but I've never found a way to fix scorch.
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And as this cooks, it'll keep getting thicker
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and thicker and thicker.
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Look at that beautiful gravy, Eddie.
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Oh, I forgot my onions.
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That's all right, I meant to saute them in with my flour
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but it'll be all right.
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We'll just let 'em cook this way
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'cause I am gonna let this do its magic.
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Gonna put it on simmer and let it do its magic.
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It's gonna be wonderful.
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And like I said, this will get real thick.
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So you just have to keep adding water to it as you need it.
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And I wanna share something with y'all.
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I've shared this with y'all before
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but in case there's new people that don't know about this,
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every bride that's making gravy for the first time,
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this is a Gravy Master
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and if your gravy is not quite dark enough,
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you can put a drop of that in it
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and it'll get you the color that you want it to be.
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And see, it just took a drop.
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And to me, it has no flavor to it so.
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All right, I'm gonna nestle all these.
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This steak feels so tender.
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Theresa, I'm so glad you had him run it through twice.
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All right, we're gonna cut this on down.
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I don't wanna kill it.
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That's a fine pot of country fried steak.
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So let's find a lid.
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That's not the right lid, is it?
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So I've got that all the way on simmer.
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So at this point, you could always transfer this
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to your slow cooker, your Crockpot
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and just put it on low and let it go in your Crockpot.
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I can't wait to taste it.
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I have so many people say, "I can't make gravy."
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See how simple it was?
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Looks good, doesn't it?
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I got us some biscuits ready to have with our steak.
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Oh my gosh, don't those look delicious?
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Delicious, delicious.
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And they taste delicious.
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Probably don't need that
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but gotta have a little butter with your biscuit, don't ya?
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Oh, this looks so good.
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Maybe a little bit more.
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What do y'all think?
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Think this is good enough to eat?
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Yeah, look how tender that steak is.
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I was able to cut it with my fork.
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Wish my boys were here.
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So you saw how easy that was to make.
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So I hope y'all will get in the kitchen
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and do your family a favor
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and fix 'em up some country fried steak with gravy
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and maybe, this is Michael's favorite combination.
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When I fix country fried steak,
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he wants country fried steak, rice and gravy, biscuits
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and garden pea salad.
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So good, try it, I know you'll love it
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and your family will love you for it.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
