Chicken-Fried Cube Steaks 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 Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chicken-Fried Cube Steaks cont. Dash hot pepper sauce 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 Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008

	Chicken-Fried Cube Steaks 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). Printed from tasteofhome.com May 17, 2008 Copyright Reiman Media Group, Inc © 2008