3/4 c. buttermilk
1 c. breadcrumbs
1/2 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1 lb. beef cube steaks
3 Tbsp. oil
1 can cream of chicken soup
1 c. milk
A country-cookin' favorite, breaded steak in creamy gravy.
Yield: 4-6 servings
Set up three shallow bowls or pie plates.
In the first pie plate, place flour and season with salt and pepper.
In the second pie plate, place buttermilk. If you don't have buttermilk, pour a Tablespoon of white vinegar into the bottom of a pyrex measure, then add milk to make up 3/4 cups. The vinegar will clabber the milk and create a good enough approximation of buttermilk for this recipe!
In the third pie plate, place breadcrumbs.
Take each cube steak and dredge through flour, then dip in buttermilk. Then take the cube steak and coat with breadcrumbs.
In a large skillet, heat oil over medium high heat.
Place the cube steak in the hot oil and cook until golden. You'll see the "done" golden color creep up the edge when it's time to flip the steak. Don't flip too often or all the breading will fall off and you'll have gotten goopy fingers for nothing.
Flip the steak and cook in oil until done.
Remove steak from the pan and keep warm.
Add cream of chicken soup to pan and stir, picking up any browned bits from the bottom of the pan. Add milk, allow to cook until thickened.
Serve steaks with a dollop of gravy. And maybe a nice salad.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011