southern classic Serves 4.
4 beef cubed steaks
1 cup flour
1 tsp. salt
1 tsp. pepper
1 cup buttermilk
1 egg
1 tsp. chicken bouillon,powdered
2 tsp. dry mustard
vegetable oil for frying
4 Tbsp. flour
2 1/2 cups milk

>mix 1 cup flour,1/2 tsp. salt and 1/2 tsp. pepper in a shallow dish.In a second dish,mix the buttermilk,egg,mustard,and bouillon with a wisk.Add 1/2 tsp. salt and 1/2 tsp. pepper.
>Dip each steak in the seasoned flour and shake off excess.Dip the floured steaks into the buttermilk mixture and again into the flour.Shake off excess.
>Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 360°.Use a thermometer to check the temperature of the oil.
>Carefully drop the steak into the oil and cook for 3-5 minutes on each side until golden brown.
>Drain on paper towels and keep warm.
>Pour all but 4 Tbsp. of oil from skillet.Over medium heat, whisk in 4 Tbsp. flour.Slowly add 2-1/2 cups of milk,stirring continuosly.Continue to stir until gravy thickens and just begins to boil.Season with salt and black pepper to taste.


(Be sure oil is hot enough before placing steaks into frying pan or they will be soggy and greasy!)