Ingredients
2-1/2 cups all-purpose flour, divided2 tablespoons pepper1 to 2 tablespoons white pepper2 tablespoons garlic powder1 tablespoon paprika1-1/2 teaspoons salt1 teaspoon ground cumin1/4 to 1/2 teaspoon cayenne pepper2 cups buttermilk2 cans (12 ounces each) evaporated milk8 beef cube steaks (4 ounces each)Oil for frying1 teaspoon Worcestershire sauceDash hot pepper sauce
Preparation
In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat.
In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm.
Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.
