Chicken Fried Steak Homestyle Favorites

Ingredients

• 4 beef cubed steaks
• 1 cup flour
• 1 tsp. salt
• 1 tsp. pepper
• 1 cup buttermilk
• 1 egg
• 1 tsp. chicken bouillon, powdered
• 2 tsp. dry mustard

vegetable oil for frying

• 4 Tbsp. flour
• 2-1/2 cups milk

Instructions

Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp. salt and 1/2-tsp. pepper.

Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks into the buttermilk mixture and again into the flour. Shake off excess.

Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 360°F. Use a thermometer to check the temperature of the oil.

Carefully drop the steak into the hot oil and cook for 3-5 minutes on each side until golden brown.

Drain on clean paper towels and keep warm.

Pour all but 4 Tbsp. of oil from skillet. Over medium heat, whisk in 4 Tbsp. flour. Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy thickens and just begins to boil. Season with salt and black pepper to taste.

Suggestions

Serve with mashed potatoes and a salad.

Tips from Our Cook

Be sure oil is hot before placing the steaks in the frying pan. Oil that is not hot enough will result in soggy, greasy steaks.