Country-Fried Steak and Gravy

• 4 cube steaks (about 4 ounce each)
• 12 cup all-purpose flour
• 18 teaspoon ground black pepper
• 34 cup buttermilk
• 1 cup finely crushed saltine crackers, about 25 crackers
• 3 tablespoons vegetable shortening (like crisco)
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 cup milk

1. If necessary, pound cubed steaks to 1/4-inch thickness between 2 sheets of plastic wrap, using a meat pounder or rolling pin.
2. Set aside.
3. Combine flour and pepper in a shallow dish.
4. Pour buttermilk into a second dish.
5. Spread crushed crackers on a plate.
6. Dredge steaks, one at a time, in seasoned flour.
7. Dip in buttermilk.
8. Then in crushed crackers, to coat thoroughly, pressing with fingertips to adhere.
9. Melt shortening in 12-inch skillet over medium heat.
10. Add steaks.
11. Cook 2-3 minutes on each side, until golden brown and cooked through.
12. Remove to paper towel-lined platter and keep warm.
13. Stir mushroom soup and milk into drippings in skillet.
14. Bring to a boil, stirring constantly.
15. Remove from heat.
16. Serve steaks accompanied by gravy.

flour, ground black pepper, buttermilk, saltine crackers, vegetable shortening, cream of mushroom soup, milk

Taken from www.food.com/recipe/country-fried-steak-and-gravy-115456 (may not work)