| 4 Beef Cube Steaks | 1 Egg |
| 2 Cups Flour | 1 Tbsp Tabasco Sauce |
| 2 tsp Baking Powder | 2 tsp Minced Garlic |
| 1 tsp Baking Soda | 1 Cup Vegetable Oil for frying |
| 1 tsp Black Pepper | 1/4 Cup Flour (For Gravy) |
| 3/4 tsp Salt | 4 Cups Milk (For Gravy) |
| 1 1/2 Cups Buttermilk | Salt and Pepper (For Gravy) |
*Pound steaks until very thin (about 1/4 inch). Place flour in a shallow bowl. In a seperate container combine baking powder, baking soda, black pepper and salt; stir in the buttermilk, egg, Tabasco, and garlic.
Dredge each steak in the flour, then in the batter, and again in the flour. Gently press the flour onto the surface of each steak until coated well.
Heat oil in a frying pan over medium high heat. Fry each steak, turning once, until cooked through. Drain on paper towels.
Drain all but 1/4 cup of oil from the skillet, keeping as many solid remnants in the pan as possible. Whisk 1/4 cup flour into the reserved oil scraping the bottom of the pan to loosen steak pieces. Stir in milk. Bring the gravy to a simmer, cook until thickedend. Season with salt and pepper, serve over steaks.
*Thick steaks will not cook through before the batter burns so be sure to use thin cubed steaks.
