Recipe by Chef shapeweaver �
I got tired of the "same ole' country fried steak, and was looking through a TOH "country cooking" and found one that was contributed by Toni Holcomb. I changed a few things and here are the results. Feel free to adjust the seasonings to your own tastes. I served this with mashed potatoes and green beans. The nutrition amounts include the total amounts of flour and milk mixture--you might not use all of the flour mixture to bread the meat and you might not use all the gravy. Submitted on June 1st, 2006.
Top Review by Tina A
I used pork chops instead of cube steak and 2% instead of evaporated milk. It was so yummy! I've never had buttermilk gravy before either. It was also very yummy. I used the powder buttermilk mix .
- 1 1⁄4 cups self-rising flour, divided
- 1 1⁄2 teaspoons ground black pepper
- 1 teaspoon white pepper
- 1⁄2 tablespoon garlic powder
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne pepper
- 4 (4 ounce) pork cube steaks
- 1 cup buttermilk
- 1 (12 ounce) can evaporated milk
- oil (for frying)
Directions See How It's Made
- In a shallow bowl combine one cup flour and all seasonings.
- In another bowl combine buttermilk and evaporated milk. Set aside 1 3/4 cups of milk mixture for gravy.
- Dip meat into flour mixture, then in milk mixture, and then back into flour.
- Repeat step 3 for the rest of meat.
- Heat oil in skillet until hot but not smoking.
- Cook meat until lightly browned on each side, about 5 to 7 minutes.
- Remove steaks and keep warm.
- Drain oil from pan, saving about 1/3. Stir in remaining flour until smooth. Cook over medium heat until golden brown. Whip in remaining buttermilk mixture.
- Bring to a boil and cook for 2 minutes.
- Serve over meat.