1½ to 2
pounds cube steaks or ½ inch round steaks (pounded with a meat mallot)
cup fine cracker meal
tablespoon worchestershire sauce
teaspoons garlic powder
salt and pepper to taste
Put each in a pie plate or vessel of your choice; flour, crackermeal, and eggs for dredging your 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 neutral oil (cannola) in a deep skillet and over medium high heat. Brown 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.