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Ingredients
- 2-1/2 cups flour, divided
- 2 cups buttermilk
- 2 Tbs. pepper
- 2 (12 oz.) cans evaporated milk
- 1 to 2 Tbs. white pepper
- 8 cube steaks (4 oz. each)
- 2 Tbs. garlic powder
- Oil for frying
- 1 Tbs. paprika
- 1 tsp. Worcestershire sauce
- 1-1/2 tsp. salt
- Dash hot pepper sauce
- 1 tsp. ground cumin
- 1/4 to 1/2 tsp. cayenne pepper
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Recipe Info
Category : Beef/Burger
Rating : 0
Contributor : marc
Print Recipe
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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 cps for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. In a skillet, heat 1/2" 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 meat 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 hot pepper sauce. Serve with steaks.
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