Chicken-Fried Cubed Steaks Recipe

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).

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