COUNTRY FRIED STEAK WITH MILK GRAVY
1 1/4 cups all-purpose flour, (plus 2 tablespoons)
1 teaspoon seasoned salt
2 cups buttermilk
1 dash texas pete Hot Sauce
8 (4 oz) beef cube steaks
vegetable oil, for frying
4 cups whole milk
kosher salt, to taste
black pepper, to taste
green onions, sliced for garnish
buttermilk biscuits, for serving
Add 1 1/4 cups flour to a pie plate and season with salt, pepper and seasoned salt.
Add buttermilk to a pie plate and season with a few dashes of hot sauce.
Season the meat on both sides with Kansas City steak seasoning. Dredge the steaks through the buttermilk then the flour.
Add an inch of oil to a large heavy skillet set over medium-high heat. Add steaks to the hot oil in batches and fry until golden and brown, about 5 minutes per side. Drain on a paper towel-lined sheet tray and repeat with remaining steaks.
Reduce the heat to medium and sprinkle 2 tablespoons flour into oil and stir with wooden spoon. Slowly pour in the milk while stirring. Stir gravy until smooth. Season with lots of black pepper. Add the steaks back to the skillet and reduce the heat to low. Cover and simmer for 20 minutes.
Serve on buttered biscuits with sliced green onions
Pairs Well With
MY GRANDMOTHER LOVED THIS TAUGHT ME HOW TO MAKE IT WHEN I WAS JUST A GIRL ALWAYS BEEN A FAMILY FAVORITE.