2 cups flour
2 tsp salt
1/4 tsp black pepper
2 cups water
4 4-oz cube steaks
veg oil for frying
Country Gravy:
1 1/2 Tbsp ground beef
1/4 cup flour
2 cups chicken broth
2 cups whole milk
1/4 tsp black pepper
1/4 tsp salt
1. Prepare the steaks at least several hours before you plan to serve this meal. First, mix flour, salt and pepper together into a large, shallow bowl. Pour water into another shallow bowl.
2. Press down firmly on each cube steak (squeeze with hands so don't have to dirty cutting board).
3. Dredge each steak, one at a time, first in the water and then in the flour. Repeat one more time so that each steak has been coated twice.
4. When all steaks have been coated, place them on waxed paper and put them in the freezer for several hours until they are solid. This is the technique used at the restaurant chain to ensure that the flour coating won't fall off when frying the steaks.
5. About 10 minutes before you are ready to cook the steaks, prepare the gravy by browning the ground beef in a small frying pan. Crumble the meat into tiny pieces as you cook it.
6. Transfer the meat to a medium saucepan over medium heat. Add 1/4 cup flour and stir it in with the ground beef. Add the remaining ingredients for the gravy and bring to a boil, stirring often. Cook 10-15 minutes until thick. Reduce the heat to low to keep the gravy warm while the steaks are prepared.
7. As the gravy is cooking, heat oil in a frying pan over medium/high heat. You want enough to cover the steaks when frying.
8. When the oil is hot, drop the steaks, one at a time, into the oil. Fry 8-10 minutes or until golden brown, then drain onto paper towel.
9. Serve the steaks with gravy poured over the top, with mashed potatoes or steamed vegetables.
