Texas Chicken Fried Steak

By carvalhohm

Ingredients

• 4 beef cubed steaks (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
• 1/4 cup Worcestershire sauce
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup buttermilk
• 1/2 cup vegetable oil
• 1 1/4 cups milk
• 1/4 cup chicken broth

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

In large resealable bag, marinate cube steaks in Worcestershire sauce 30 minutes in the refrigerator.

Place flour, salt, and pepper in shallow dish. Pour buttermilk into another shallow dish.

Dip steaks in flour mixture, coating completely, then in buttermilk and again in flour. Reserve remaining flour mixture.

In large deep skillet over medium-high heat, heat oil until hot but not smoking. Add steaks and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on paper towel-lined platter and cover to keep warm.

To make gravy, add 1/3 cup of remaining flour mixture to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Whisk in milk and broth, stirring until thickened. Serve gravy over steak.