Instructions
- In a bowl, combine the Buttermilk, Hot Sauce, Salt, and Black Pepper. Add the Cube Steak and marinate for at least 4 hours, or preferably overnight.
- In a shallow dish, combine the Flour, Cornstarch, Paprika, Garlic Powder, and Onion Powder.
- In another shallow dish, whisk together the Egg and Heavy Cream.
- Remove the steak from the buttermilk marinade and dredge in the flour mixture, then dip in the egg mixture, and coat thoroughly with the flour mixture again.
- Heat the Vegetable Oil in a large skillet over medium-high heat.
- Fry the steaks for 3-4 minutes per side, until golden brown and cooked through.
- Remove the steaks from the skillet and set aside.
- To make the gravy, melt the Butter in the same skillet over medium heat.
- Whisk in the Flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in the Beef Broth, stirring constantly to prevent lumps.
- Bring to a simmer and cook until thickened, about 5-7 minutes.
- Stir in the Heavy Cream, Worcestershire Sauce, Black Pepper, and Salt.
- Pour the gravy over the fried steaks and serve immediately.
