Ingredients:
1 teaspoon salt
1/2 teaspoon black pepper
4 beef cube steaks (about 4 ounces each)
1 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 large eggs
1/4 cup buttermilk
Vegetable oil, for frying
For the Creamy Gravy:
2 tablespoons all-purpose flour
2 tablespoons pan drippings (from frying)
1 1/2 cups whole milk
Salt and pepper to taste
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Instructions:
Begin by tenderizing the cube steaks with a meat mallet until they are about 1/4 inch thick.
In a shallow dish, combine the flour, salt, pepper, garlic powder, and paprika.
In another shallow dish, whisk together the eggs and buttermilk.
Heat vegetable oil in a large skillet over medium-high heat.
Dredge each cube steak in the seasoned flour, then dip it into the egg mixture, and dredge again in the flour mixture, ensuring it is evenly coated.
Carefully place the coated steaks into the hot oil and fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
To make the gravy, pour off all but 2 tablespoons of the pan drippings from the skillet.
Whisk in 2 tablespoons of flour into the drippings and cook over medium heat until golden brown, about 1 minute.
Slowly pour in the milk while whisking constantly to prevent lumps from forming.
Continue to cook, stirring occasionally, until the gravy thickens, about 5 minutes. Season with salt and pepper to taste