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When you cook beef the same way you fry chicken, it becomes chicken-fried steak. Try this tasty recipe with mashed potatoes and biscuits for a southern classic.

Chicken-Fried Steak II

1 pound sirloin steak
1 1/2 cups buttermilk
1 teaspoon hot pepper sauce
2 teaspoons salt, divided use
1/2 teaspoon ground black pepper, divided use
1 cup all-purpose flour
1 cup peanut oil

1. Cut steak into 4 serving-size pieces. Place pieces between 2 pieces of plastic wrap. Working from center to edges, pound meat lightly with the flat side of a meat mallet to 1/4-inch thickness.
2. In a shallow dish combine buttermilk, hot pepper sauce, half of the salt and half of the pepper. Stir to mix.
3. In another shallow dish mix together flour, remaining salt and pepper.
4. Dredge meat pieces in flour mixture, then dip in buttermilk mixture, then dredge again in flour mixture, coating evenly.
5. Preheat oil in a large, deep skillet over medium-high heat. Add meat and cook until golden brown, turning once, about 6 minutes; drain on paper towel.

Makes 4 servings.