Chicken Fried Steak

By McLean

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

Details

Servings 4

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.