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Chicken-Fried Cubed Steaks

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

8 ServingsPrep: 25 min. Cook: 20 min.

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

2 of 2

Chicken-Fried Cubed Steaks (continued)

Directions (continued)

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).

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.