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 total)
3 tablespoons canola oil
1 can condensed cream of mushroom soup, undiluted
1 cup milk
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 of 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.
**This recipe comes from a Taste of Home Special Issue called Dinner on a Dime...March 2010.**