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Chicken-Fried Cubed Steaks Recipe

Chicken-Fried Cubed Steaks Recipe photo by Taste of Home

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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 family—our six children range from 26 to 14.—Toni Holcomb, Rogersville, Missouri

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Chicken-Fried Cubed Steaks Recipe

Prep: 25 min. Cook: 20 min.

Yield: 8 Servings

25 20 45

Ingredients

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 cubed 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 cubed 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 pepper sauce. Serve with steaks. Yield: 8 servings (4 cups gravy).

Originally published as Chicken-Fried Cubed Steaks in Country Woman September/October 1998, p29

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Chicken-Fried Cubed Steaks

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Reviewed on May. 19, 2012 by Ms.C

Oh it was sooooooo, goooood!!!!!!!

Reviewed on Feb. 25, 2010 by olsons514

I used elk steaks for this recipe and it was fantastic! The spiciness give it a great kick and made it especialy good with game meat.

Reviewed on May. 01, 2009 by Kapptie

frying the steaks in oil on high heat was a big mistake, they burned quickly. Maybe it should be heated up, but then turn down to low before putting the steak in. I had a real mess.

Reviewed on Apr. 24, 2009 by verlened

I discovered this recipe about 6 months ago. it is my husband's most requested dinner and also what he wanted for his birthday!

Reviewed on Jan. 31, 2009 by dodgedame

Wonderful, no leftovers!