1/2 tsp. salt
1/2 tsp. pepper
3/4 cup buttermilk
1 cup crushed saltines
4 cube steaks
3 tbsp. cooking oil
1 can cream of mushroom soup, undiluted
1 cup milk
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| COUNTRY FRIED STEAK | |||
| 1/2 cup all-purpose flour 1/2 tsp. salt 1/2 tsp. pepper 3/4 cup buttermilk 1 cup crushed saltines 4 cube steaks 3 tbsp. cooking oil 1 can cream of mushroom soup, undiluted 1 cup milk |
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| In a large plastic bag or bowl, combine flour, salt and pepper. Place buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks with flour mixture, then dip into buttermilk and coat with crumbs. In a large skillet over medium-high heat, cook steaks in hot oil for 2-3 minutes per side or until golden an cooked to desired doneness. Remove and keep warm. Add soup and milk to skillet; bring to a boil, stirring to loosen browned bits from pan. | |||