- 6
Ingredients
- 1 1/2 to 2 pounds cube steaks
- 1/4 cup oil
- 2 beaten eggs
- 1 cup flour
- 1 cup fine cracker meal
- 2 cups milk
- 1 tablespoon worchestershire sauce
- 2 teaspoons garlic powder
- salt and pepper to taste
Preparation
Step 1
Put each in a pie plate: flour, crackermeal and eggs for dredging the cube steaks. Lightly sprinkle steaks with salt, pepper and garlic powder on both sides. Dredge steaks, first in flour then eggs and then cracker meal. Set on waxed paper lined plate as each are dredged. Heat 1/4 cup oil in a deep skillet and over medium high heat. Brown cube steaks on both sides. Remove from pan and set aside. Remove all but 2 tablespoons of oil from pan and whisk in 2 tablespoons of flour to make a rue. Cook rue until lightly browned, then slowly add 2 cups of milk, whisking constantly to make a smooth gravy, scraping up any brown bits on bottom of pan. Add in a tablespoon of worchestershire sauce and salt and pepper to taste. Return steaks to the pan of gravy. Cover and simmer over very low heat for 45-60 minutes.