Ingredients:
4 cube steaks ( about 4 ounce each)
1/2 cup all-purpose flour
1/8 teaspoon ground black pepper
3/4 cup buttermilk
1 cup finely crushed saltine crackers, about 25 crackers
3 tablespoons vegetable shortening ( like crisco)
1 (10 3/4 ounce) cans cream of mushroom soup
1 cup milk
Directions:
If necessary, pound cubed steaks to 1/4-inch thickness between 2 sheets of plastic wrap, using a meat pounder or rolling pin.
Set aside.
Combine flour and pepper in a shallow dish.
Pour buttermilk into a second dish.
Spread crushed crackers on a plate.
Dredge steaks, one at a time, in seasoned flour.
Dip in buttermilk.
Then in crushed crackers, to coat thoroughly, pressing with fingertips to adhere.
Melt shortening in 12-inch skillet over medium heat.
Add steaks.
Cook 2-3 minutes on each side, until golden brown and cooked through.
Remove to paper towel-lined platter and keep warm.
Stir mushroom soup and milk into drippings in skillet.
Bring to a boil, stirring constantly.
Remove from heat.
Serve steaks accompanied by gravy.
Servings: 4
Time preparation: 15 min.
Time total: 27 min.