Country-Fried Steak and Gravy

1. 1

   If necessary, pound cubed steaks to 1/4-inch thickness between 2 sheets of plastic wrap, using a meat pounder or rolling pin.

2. 2

   Set aside.

3. 3

   Combine flour and pepper in a shallow dish.

4. 4

   Pour buttermilk into a second dish.

5. 5

   Spread crushed crackers on a plate.

6. 6

   Dredge steaks, one at a time, in seasoned flour.

7. 7

   Dip in buttermilk.

8. 8

   Then in crushed crackers, to coat thoroughly, pressing with fingertips to adhere.

9. 9

   Melt shortening in 12-inch skillet over medium heat.

10. 10

    Add steaks.

11. 11

    Cook 2-3 minutes on each side, until golden brown and cooked through.

12. 12

    Remove to paper towel-lined platter and keep warm.

13. 13

    Stir mushroom soup and milk into drippings in skillet.

14. 14

    Bring to a boil, stirring constantly.

15. 15

    Remove from heat.

16. 16

    Serve steaks accompanied by gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.