- 1 4 to 6 oz cube steak or round steak, cut 1/2 to 1/4-inch thick
- Flour for dredging
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
1/2 tablespoon all-purpose flour
1/2 cup milk
Salt and pepper to taste
Heat a heavy skillet over medium-high heat. Sprinkle the meat with the garlic powder, onion powder, salt and pepper to taste. Dredge the meat in the flour.
If not using cube steak, pound the flour and seasonings into the meat with a meat hammer or the edge of a saucer. Pour a little buttermilk in a shallow dish. Dip meat into butter milk and let drain a bit. Dredge in flour again.
Pour oil into hot skillet (about 1/4-inch deep is good, but if you are watching your fat intake, use less). Brown meat on both sides. Cover, reduce heat to low, and cook for 10 minutes. Remove cover, turn steak and cook for another 10 minutes. Drain on paper towels. Pour off all but 1 tablespoon of the oil. Add flour and stir to make a roux, scraping any brown bits from the bottom of the pan. When the flour has cooked for a couple of minutes, add the milk, salt, and pepper, and stir to incorporate the roux. When the gravy is thickened to your taste, put steak on plate and pour gravy over it.
Mashed potatoes and green beans are common accompaniments.
Beat one egg with 1 tablespoon of milk and use in place of the buttermilk. Use saltine cracker or corn flake crumbs for the second dredging. Deep fry instead of pan frying.