Ingredients: |
Ingredients: 8 Beef Cube Steaks, about 2 lbs
6 Eggs
3 ½ Cup Flour
6 Tbsp Seasoning Salt
3 ½ Tbsp Garlic Powder or Granulated Garlic
1 Tbsp Ground Black Pepper
2 Tbsp Granulated Onion
Oil for frying
4 Cups Milk, Chicken Stock or Water
¼ Cup Reserved Flour Mixture Above
1 Tsp Cornstarch
4 Tbsp Oil
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Directions: |
Directions:Heat about ¼ inch of oil in a large frying pan over medium high heat.
Preheat oven just to 200°F and turn off.
In a pie plate or shallow dish, whisk eggs with a fork.
Combine flour and seasonings in a gallon Ziplock bag. Shake to combine well. Pour half of the flour mixture in another pie plate or shallow dish.
One at a time, place each cube steak in the flour mixture, then dip into the eggs briefly and again in the flour mixture. Be sure to pat the flour into the steak on the final dip. Set aside on a dry plate in a single layer.
Add more flour to the dish as needed. Save any leftovers to make gravy.
Fry the steaks in the heated oil about 4-5 minutes per side, or until golden brown.
Once cooked, place steaks on a cookie sheet lined with a cooling rack and keep in the preheated oven to keep warm.
In the same pan you cooked the steaks, make a gravy from the drippings and about 4 tablespoons of leftover oil. If you do not have 4 tablespoons of oil left from frying the steaks, you can add more oil or butter. Whisk in ¼ cup of leftover flour mixture and cornstarch. Whisk over medium heat for about 1 minute.
Slowly whisk in milk being sure to remove any excessive lumps.
Stir continuously until thickened.
Top cooked steaks with gravy to serve. |
This recipe for Grandma Laurie’s Chicken Fried Steak is from