- 4
Ingredients
- 4 beef cubed steaks (1 to 1 1/4 lbs. total), pounded to 1/4- inch thickness
- 1/4 cup Worcestershire sauce
- 1 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup buttermilk
- 1/2 cup vegetable oil
- 1 1/4 cups milk
- 1/4 cup chicken broth
Preparation
Step 1
In a large resealable bag, marinate the cube steaks in the Worcestershire sauce for 30 minutes in the refrigerator.
Place flour, salt, and pepper in a shallow dish. Pour buttermilk in another shallow dish.
Dip steaks in flour, coating completely, then in buttermilk and again in the flour.
In a large deep skillet, heat oil over medium-high heat 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 a paper towel-lined platter and cover to keep warm.
Add 1/3 cup of the remaining seasoned flour to the 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.