(This recipe is from the Taste of Home 1998 cookbook.)
1/2 c flour
1/2 tsp salt
1/2 tsp pepper
3/4 c buttermilk
1 c crushed saltines
4 cube steaks (1 lb)
3 Tbsp cooking oil
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 c milk
In a 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 lg skillet over medium-high heat, cook steaks in hot oil for 2-3 min on each side or til golden and cooked to desired doneness. Remove and keep warm. Add soup and milk to skillet; bring to boil, stirring to loosen browned bits from pan. Serve gravy with steaks. Makes 4 servings.
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