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Quarantine Cooking: Country Fried Steak & Creamy Pan Gravy Recipes - Paula's with Jamie today cookin' up a delicious country fried steak!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/country-fried-steak-with-milk-gravy/
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0:00
welcome into the quarantine kitchen big
0:05
man here is fixing to have to leave so
0:08
hopefully we can get through this recipe
0:10
before that bad
0:12
Jamie day nice to see y'all alrighty
0:16
Jamie what's one of your favorite foods
0:19
what did I have cooked for you when you
0:22
rolled in from Athens it's not only my
0:24
favorite my dad came over and visited
0:27
and I told him and he was so jealous we
0:29
had country fried steak mom said I'm
0:31
doing country fried steak night then I
0:32
was out pedaling around with my kids my
0:34
wife and I said I remember when I was a
0:36
kid we always used to have that with
0:38
rice and gravy and green green pea salad
0:41
English pea salad and so I came in
0:43
that's what we had and it was so good
0:45
with homemade biscuits it was delicious
0:48
I've gained I am a big man after being
0:50
here for weeks I've eaten food that I
0:52
normally never hardly ever ate any more
0:55
about fried played a couple times this
0:56
week because your fried steak has been
0:58
around our house a long time I can't I
1:00
can't let you come home without cooking
1:03
a few of your favorite things
1:06
what we're doing here today is a country
1:09
fried steak y'all what I've got here in
1:10
this pan has two egg whites with two
1:13
teaspoons of water so I'm just gonna
1:15
whisk this together really well and in
1:17
this pan we've got flour and I'm gonna
1:20
add some garlic salt and a little bit of
1:22
salt and pepper so we're gonna dredge
1:24
these country fried steaks that mom has
1:26
that goes in your flour we're gonna
1:31
dredge into that and we're in garlic
1:34
powder we're gonna dredge through the
1:36
egg whites into the flour and then we're
1:37
gonna shallow fry these on a pan on the
1:40
stove top so this is the easy part you
1:43
really want to pay attention to is when
1:45
you start making the gravy that goes
1:47
with it but the gravy can't afford it
1:49
and it's a pan gravy that Mama's always
1:51
made and it's a good recipe to keep in
1:53
your arsenal yeah so I tell you what I'm
1:57
gonna do
2:12
what you gonna do whatcha gonna do what
2:25
you don't ma'am I'm not as happy with
2:27
the song like you tell them out I guess
2:30
it's just a generational thing we really
2:32
don't even keep salt and pepper at our
2:35
house on the table because I season all
2:39
our food to taste and that's what I like
2:42
is you make food that tastes good then
2:45
you don't have to adjust it anymore
2:47
there's nothing wrong with salt I use it
2:49
all the time I love a coarse salt and
2:52
rather than iodized the iodized salt is
2:55
where you're getting trouble because it
2:58
just it's too salty and it's too small
3:01
so if you use a coarse salt you'll see
3:04
you won't use as much as the old iodized
3:06
salt that you used to not like they kind
3:08
of taste the food - I've made a mistake
3:10
of time or - of getting something too
3:11
salty
3:12
and once you get it too salty you're
3:14
done there's nothing you can do unless
3:16
you want to run your country fried steak
3:18
under tap water and then try to eat it
3:20
back up so once we get these dredge
3:23
through our egg whites and then into our
3:25
flour mom tell me why are you doing this
3:28
just an only egg whites we're using it
3:36
mainly for glue Jamie and I like to let
3:40
it sit in here for a while and suck up
3:42
that egg white so be nice and crusty now
3:47
over here in our pan I've got some
3:48
vegetable oil that I've heated tested
3:52
that's ready to cook
3:56
so we're gonna get these down in here
3:59
and this is gonna cook a couple minutes
4:00
on each side
4:05
okay all right let them cook a couple
5:33
[Music]
6:07
you're welcome if you can find it so the
6:14
Greek you see the green in there y'all
6:16
that's what we call a green onion or a
6:20
spring onion you know the long skinny
6:23
one that's just their flick or in some
6:26
pretty when these get a little bit
6:33
softer we gonna take our flour sprinkle
6:36
it with flour and add some milk and some
6:40
water and we're gonna have a nice cream
6:43
gravy
6:49
now if you're if you've gotten a hold of
6:54
this recipe it tells you not to put your
6:59
stake back in your gravy but I have to
7:02
say I always put my right stay for
7:06
chicken-fried steak back in the gravy
7:08
y'all just followed in on that here
7:12
because I want to make sure it's long
7:17
enough to get nice and tender because by
7:20
nature a round steak that has been put
7:24
through a cuber at the grocery store
7:27
it's a tough piece of meat and you can't
7:32
eat around stuff if it doesn't go
7:34
through their cubed machine first you'd
7:36
need my teeth Jaime's chasing his teeth
7:39
- teeth and buddy's teeth to be able to
7:43
chew it
7:44
alright so that flour is gonna be our
7:48
thickening and you know it just depends
7:53
on how how much gravy you want to make
7:57
its - how much flour you use okay so
8:04
here we go we got it mixed up so you
8:08
know this doesn't need to be real Brown
8:09
because I'm putting milk in it all right
8:11
now I'm gonna add some water
8:17
and the recipe actually calls for a
8:20
chicken stock but I'm not gonna have to
8:24
do that because I'm gonna add a wet
8:28
chicken base to it get some nice
8:33
strength this is where I use my spoons
8:37
on my chicken base okay just keep that
8:45
going son
8:48
so this y'all before you even realize
8:51
that you've made a root mm-hmm
8:54
now I'm gonna add my milk and there's
8:57
different types of rose this is a
9:00
rendering ro and not a butter root yes
9:07
all right now you'll want to make sure
9:10
that you salt and pepper this this gravy
9:18
but you'll want to kind of taste it
9:21
first because for a member our wet base
9:25
is got a lot of salt in it looks pretty
9:30
good doesn't it so it does all right HOV
9:33
and get the salt not that much in our
9:39
pepper that's the start of summer gravy
9:46
all right so it says to just label it on
9:49
top but I'm gonna tell y'all it show is
9:56
pretty good ain't no use an arm you just
10:01
the first time you've seen me on my mama
10:03
show but you know I know of which I
10:05
speak oh and see the press it's falling
10:10
off you're gonna stick that back in
10:14
mmm-hmm come on squirt a little bit more
10:17
water it's on and you might have to add
10:24
more liquid along as it cooks but you'll
10:29
just want to put the lid on that and let
10:33
that steak just simmer until it's nice
10:38
and tender mmm stick your finger in
10:42
there son
10:52
it's got Mama's picture on the back up
10:54
why you going off recipe oh you're gonna
11:04
tell the folks where you're doing mom
11:10
added about a half a cup of milk so that
11:18
that will continue to get thicker as the
11:22
flour that falls off of our country
11:24
fried steak is gonna help thicken it
11:27
even more so we'll just have to keep an
11:29
eye on the pot and see if we need to
11:32
eventually add a little bit more liquid
11:48
oh it's funny here at Mama's house when
11:50
you've been producing pans for 15 years
11:53
it's really hard to match a pan to the
11:55
lid I can't do that in my plastic wire
11:58
there is somebody that lives in our
12:01
planet where drawer that eats our lids
12:05
and one night I'm gonna sit up and I'm
12:07
gonna wait for him and I'm gonna catch
12:09
you are we gonna spend the next five
12:13
minutes hunting for lids or we gonna say
12:15
thanks y'all for tuning in
12:18
okay y'all here's I clicked a fried
12:22
steak our chicken fried steak is
12:24
wonderful then it looked delicious you
12:26
want to you want to taste it Jamie or
12:29
okay I know that you play knowing this
12:33
for dinner so obviously something I am
12:37
giving two birds with one stone y'all
12:39
really good it is good I love cooked
12:43
onions in anything Phoebe this recipe
12:46
y'all do it chicken-fried steak and
12:50
green gravy love and best dishes in
12:55
y'all perfect
13:04
hey y'all it's Paula Deen now if you
13:06
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13:09
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