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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My wife and I got sick and tired of chasing from restaurant to restaurant, looking for the perfect country or chicken-fried steak, so we came up with our own. This is much better than most of the good places in Houston. It goes great with Dilly Mashed Potatoes and Chive Carrots, submitted separately. Ingredients:
4 (4 ounce) cube steaks |
1/2 cup flour |
1/2 teaspoon lawry's seasoned salt |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 teaspoon garlic granules |
1/2 teaspoon msg (optional) |
1/2 cup buttermilk (do not substitute) |
1 cup crushed saltine crackers |
3 tablespoons extra virgin olive oil |
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted |
1 cup buttermilk (preferred) or 1 cup milk |
Directions:
1. Season cube steaks with seasoned salt, salt, pepper, garlic, and MSG (if using), and set aside for 15 minutes.
2. Combine flour and remainder of spices in a medium bowl or plastic bag.
3. Place 1/2 cup buttermilk in a shallow bowl.
4. Place cracker crumbs in a medium bowl or plastic bag.
5. Coat cube steaks with flour mixture, then with buttermilk, and coat with cracker crumbs, pressing crumbs to help them adhere.
6. Heat olive oil in a large skillet over medium-high heat.
7. Cook steaks until golden brown and done to taste.
8. Remove steaks from skillet, and place on paper towels to drain, keeping warm.
9. Drain excess grease from skillet, retaining browned particles of breading.
10. Add soup and 1 cup buttermilk or milk, and stir to combine and break up browned breading.
11. Bring mixture to a boil and reduce heat to medium.
12. Adjust seasonings as desired with more salt, pepper, and garlic.
13. Serve gravy with steaks.
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