Texas Chicken Fried Steak
- 4 beef cubed steaks (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
cup Worcestershire sauce
- 1 cup flour
teaspoon black pepper
cup vegetable oil
- 1 1/4
cup chicken broth
In a large resealable bag, marinate cube steaks in Worcestershire sauce 30 minutes in the refrigerator.
Place flour, salt, and pepper in a 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 a 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 a paper towel-lined platter and cover to keep warm.
To make the 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.
Recipe courtesy of Hickory Hollow Restaurant, Houston, Texas
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