Chicken-Fried Cube Steaks
Here in the Ozarks, country-fried steak is a staple. These are wonderful
served with mashed potatoes and some freshly baked rolls. I developed
the recipe to meet the spicy tastes of my family - our six children
range from 26 to 14. -Toni Holcomb, Rogersville, Missouri
2-1/2 cups all-purpose flour, divided
2 tablespoons pepper
1 to 2 tablespoons white pepper
2 tablespoons garlic powder
1 tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
2 cups buttermilk
2 cans (12 ounces each) evaporated milk
8 beef cube steaks (4 ounces each)
Oil for frying
1 teaspoon Worcestershire sauce
Dash hot pepper sauce
Directions:
In a shallow bowl, combine 2 cups flour and seasonings; set aside. In
another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups
for gravy and set aside. Dip cube steaks into buttermilk mixture, then
into flour mixture, coating well. Repeat.
In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a
time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until
coating is crisp and met is no longer pink. Remove steaks and keep warm.
Drain, reserving 1/3 cup drippings in the skillet; stir remaining
flour into drippings until smooth. Cook and stir over medium heat for 5
minutes or until golden brown. Whisk in reserved buttermilk mixture;
bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce
and hot pepper sauce. Serve with steaks. Yield: 8 servings (4 cups
gravy).
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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