A simple variation on the classic chicken fried steak substituting ground beef for the cube steak. This recipe includes a white (milk) gravy made from the pan drippings.
Adapted from Spicy Southern Kitchen
Season ground beef with salt and pepper. Divide into 8 equal sized (3 oz) portions and form into patties approximately 1/2 inch thick.
In a large bowl add flour, cornmeal, baking power, salt, garlic powder, onion powder, black pepper, and cayenne pepper, and whisk until well combined. Pour buttermilk into a separate shallow bowl or dish.
Bread the beef patties by first dredging in the flour mixture, then dipping in the buttermilk to coat, then dredge again. Make sure each patty is evenly coated with flour.
In a large skillet, pour 1/2 inch of vegetable oil and heat over medium-high heat to approximately 350 degrees.
Fry patties in the skillet, four at a time, for 3 to 4 minutes per side. Remove and drain on paper towels.
After removing the last of the patties from the skillet, drain off all but 1/3 cup of oil, keeping the browned bits, and return to the stove on medium heat.
Add flour and whisk for 1 minute. Whisk in milk, onion powder, salt, and pepper. Stir/whisk frequently 3-5 minutes or until thickened.
(If the gravy gets too thick, whisk in small amounts of milk until it reaches the desired consistency.)
Servings 8
Serving Size 1 patty (3 oz)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.