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Add a photoServings: 4
Ingredients
- 4 x beef cubed steaks
- 1 c. flour
- 1 tsp salt
- 1 tsp pepper
- 1 c. buttermilk
- 1 x egg
- 1 tsp chicken bouillon, powdered
- 2 tsp dry mustard vegetable oil for frying
- 4 Tbsp. flour
- 2 1/2 c. lowfat milk
Directions
- Mix 1 c. flour, 1/2-teaspoon salt and 1/2-teaspoon pepper in a shallow dish. In a second dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add in 1/2-teaspoon salt and 1/2-teaspoon pepper.
- Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks into the buttermilk mix 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 F. Use a thermometer to check the temperature of the oil.
- Carefully drop the steak into the warm oil and cook for 3-5 min on each side till golden.
- Drain on clean paper towels and keep hot.
- Pour all but 4 Tbsp. of oil from skillet. Over medium heat, whisk in 4 Tbsp. flour. Slowly add in 2-1/2 c. of lowfat milk, stirring continuously.
- Continue to stir till gravy thickens and just begins to boil. Season with salt and black pepper to taste.
- This is a truly down-home Texas classic!
- Prep: 15 minutesCook: 20 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 32 | 13% |
| Total Fat 3.62g | 5% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 762mg | 32% |
| Potassium 389mg | 11% |
| Total Carbs 40.92g | 11% |
| Dietary Fiber 1.3g | 4% |
| Sugars 11.08g | 7% |
| Protein 12.78g | 20% |
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