Chicken-Fried Cubed Steaks |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 familyour six children range from 26 to 14.Toni Holcomb, Rogersville, Missouri Ingredients:
2-1/2 cups king arthur unbleached 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 cubed steaks (4 ounces each) |
oil for frying |
1 teaspoon worcestershire sauce |
dash hot pepper sauce |
Directions:
1. 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 cubed steaks into buttermilk mixture, then into flour mixture, coating well. Repeat.
2. 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.
3. 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 pepper sauce. Serve with steaks. Yield: 8 servings (4 cups gravy).
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