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| Ingredients: |
4 beef cubed steaks
1 cup flour
1 tsp. salt
1 tsp. pepper
1 cup buttermilk
1 egg
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1 tsp. chicken bouillon, powdered
2 tsp. dry mustard
vegetable oil for frying
4 Tbsp. flour
2-1/2 cups milk
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| Cooking
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. |
| Serving
Suggestions: |
Serve covered with pan gravy or cream gravy (buy the gravy packets at the grocery story -- less work than making from scratch and no oil!)
Serve with french fried potatoes covered in cream gravy. A real Texas treat! |
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