2 cups all purpose flour
1 tablespoon salt
1/4 tsp pepper
2 cups water
4 4oz cube steaks
vegetable oil for frying
Country Gravy
1 1/2 tablespoons ground beef
1/4 cup flour
2 cups chicken broth
2 cups whole milk
1/4 teaspoon pepper
1/4 teaspoon salt
1. Prepare steaks at least several hours before you plan to serve meal. First, mix flour, salt and pepper together in large, shallow bowl. Pour water into another shallow bowl.
2. Trim steaks of any fat, then use hand to press down firmly on each cube steak on hard surface to flatten out a bit. You don't want steaks too thick.
3. Dredge each steak, one at a time, first in water and then in flour. Repeat this one more time so that each steak has been coated twice.
4. When all four steaks have been coated, place them on waxed paper and put in freezer for several hours until solid. This is same technique used at restaurants to ensure that the flour coating won't fall off when frying steaks.
5. about 10 minutes before ready to cook steaks, prepare the gravy by browning the ground beef in small frying pan. Crumble meat into tiny pieces as you cook it.
6. Transfer meat to medium saucepan over medium heat. Add 1/4 cup flour and stir it in with ground beef. Add remaining ingredients for gravy and bring to boil, stirring often. Cook for 10-15 minutes until thick. Reduce heat to low to keep gravy warm while steaks are prepared.
7. As gravy is cooking, heat oil in deep frying pan over medium/high heat to 350 degrees. You want enough oil to cover steaks when frying.
8. When oil is hot, drop the steaks into oil. Fry 8-10 minutes or until golden brown, then drain on paper towels.
9. Serve the steaks with gravy poured over top, with side of mashed potatoes.
