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Chicken-Fried Cubed Steaks Recipe

Chicken-Fried Cubed Steaks Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 20 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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).

Wine Pairings

Full-Bodied Red Wine

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