chicken fried steak (2)



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



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.