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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Additional Information Great with mashed potatoes and a salad.. Ingredients:
4 beef cube steaks |
1 cup flour |
1 teaspoon salt |
1 teaspoon pepper |
1 cup buttermilk |
1 egg |
1 teaspoon chicken bouillon, powdered |
2 teaspoons dry mustard |
vegetable oil, for frying |
4 tablespoons flour |
2 1/2 cups milk |
Directions:
1. Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp. salt and 1/2-tsp. pepper.
2. Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks into the buttermilk mixture and again into the flour. Shake off excess.
3. Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 360°F Use a thermometer to check the temperature of the oil.
4. Carefully drop the steak into the hot oil and cook for 3-5 minutes on each side until golden brown.
5. Drain on clean paper towels and keep warm.
6. Pour all but 4 tablespoons of oil from skillet. Over medium heat, whisk in 4 tablespoons flour. Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy thickens and just begins to boil. Season with salt and black pepper to taste.
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