Country Chicken Fried Steak with Cream Gravy

What you need

• 4 cube steaks, about 150 g (5 oz) each, tenderized beef round or sirloin
• 1 tsp salt, plus more for the gravy
• 1 tsp black pepper, plus more for the gravy
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 250 g (2 cups) all-purpose flour
• 1/2 tsp baking powder
• 240 ml (1 cup) buttermilk
• 2 eggs
• 250 ml (1 cup) vegetable oil, for shallow frying
• 360 ml (1 1/2 cups) whole milk, for the gravy

Method

Restated from the original video

1. 1

   Heat the oven to 110 °C (225 °F) to keep the cooked steaks warm.

2. 2

   Pat the steaks dry. If they are thicker than 6 mm (1/4 in), pound them thinner between sheets of plastic wrap.

3. 3

   Mix the salt, pepper, garlic powder, onion powder, paprika and cayenne. Sprinkle half of it over both sides of the steaks.

4. 4

   Whisk the rest of the spice mix into the flour with the baking powder in a shallow dish.

5. 5

   Beat the buttermilk and eggs together in a second shallow dish.

6. 6

   Coat each steak in flour, dip it in the buttermilk, then press it firmly into the flour again. Set the steaks on a rack for 10 min so the coating sticks.

7. 7

   Heat the oil in a large cast-iron skillet to 175 °C (350 °F).

8. 8

   Fry 2 steaks at a time until the crust is deep golden and the meat is cooked through, 3-4 min per side.

9. 9

   Drain the steaks on a rack set over a tray and keep them warm in the oven while you fry the rest.

10. 10

    Pour off all but 3 tbsp of the frying oil, keeping the browned bits in the skillet.

11. 11

    Whisk 3 tbsp of the leftover seasoned flour into the oil over medium heat and cook for 1 min.

12. 12

    Slowly whisk in the milk and simmer, stirring, until the gravy is thick enough to coat a spoon, 3-5 min. Season generously with salt and pepper.

13. 13

    Serve the steaks with the gravy spooned over.

Imported from cookedbyjulie.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.