Country-Fried Steak
Country Fried Steak is a favorite of field editor Betty Claycomb and her husband, Harold, who live in Alverton, Pennsylvania. "This down-home main dish is simple to make and so delicious!" Betty assures.
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
5 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup buttermilk
- 1 cup crushed saltines
- 4 beef cube steaks (1 pound)
- 3 tablespoons canola oil
- 1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
- 1 cup milk
DIRECTIONS
Place milk and bread crumbs in separate shallow bowls. In another shallow bowl, combine flour, salt and pepper. Coat beef with flour mixture, then dip in milk and roll in crumbs.
In a large skillet over medium-high heat, cook 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. Yield: 4 servings.