Chicken Fried Steak

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Chicken Fried Steak
This is a truly down-home Texas classic!

Prep: 15 minutes
Cook: 20 minutes
Servings: Serves 4

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.

Serve with mashed potatoes and a salad.

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.