Ingredients
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6 (6 ounce) cube steaks
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3 large eggs
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1/2 cup water
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2 cups flour
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1 quart vegetable oil (for frying)
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2 tablespoons seasoning salt (We use Lawry's)
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1 tablespoon garlic powder
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3/4 tablespoon celery salt
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2 tablespoons onion powder
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1/2 tablespoon chili powder
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3 cups milk
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1/2 teaspoon ground black pepper
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1 chicken bouillon cube
Instructions
- Mix the egg and water for an egg wash.
- Add the seasonings to the flour and mix well.
- Reserve 3 or 4 Tablespoons of the seasoned flour to use in the gravy.
- Dip each steak into the seasoned flour, then dip into the egg wash, thent back into the seasoned flour, coating each steak well.
- Heat the vegetable oil to about 350 degrees F in a large skillet. Oil should be deep enough to cover the steaks.
- Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil.
- When all steaks are cooked, pour off all but 2 tbls of the oil and the drippings.
- Add 3-4 Tbls of the reserved seasoned flour.
- Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown.
- Remove from the heat and add the milk and chicken bouillon.
- Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens.
- Serve with mashed potatoes and a vegetable, with the gravy spooned over the steaks.