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COUNTRY FRIED STEAK Susan D. Yoder ? C. all purpose flour ? tsp. salt ? tsp. pepper ? C. buttermilk 4 cube steaks (1 lb.) 3 T. cooking oil 1 10 ? oz. can cream of mushroom soup 1 C. milk 1 C. crushed saltines In a plastic bag or bowl, combine flour, salt and pepper. Place saltine crumbs in a bag or bowl. Coat steaks with flour mixture; then dip into buttermilk and coat with crumbs. In a large skillet over medium heat, cook steaks in hot oil for 2 to 3 minutes per side or until golden and 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. Serve gravy with steaks. Yields 4 servings. One thing worse than being a quitter is being afraid to make a start.

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