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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.

Recipes and Cooking Data Courtesy of the Texas Beef Council