COUNTRY FRIED STEAK

By Jaxson

Ingredients

• 1/2 CUP ALL PURPOSE FLOUR
• 1/2 TSP SALT
• 1/2 TSP PEPPER
• 3/4 CUP BUTTERMILK
• 1 CUP CRUSHED SALTINES
• 4 BEEF CUBE STEAK
• 3 TBSP CANOLA OIL
• 1 CAN CONDENSED CREAM OF MUSHROOM SOUP, UNDILUTED
• 1 CUP MILK

Preparation

Step 1

* 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 IN THE BUTTERMILK AND COAT WITH CRUMBS.

* IN A LARGE SKILLET OVER MEDIUM HIGH HEAT, COOK THE STEAKS IN OIL FOR 2-3 MINUTES ON EACH SIDE OR UNTIL GOLDEN AND NO LONGER PINK. 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.