Quick Country-Fried Steak
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What You'll Need:
4 beef cubed steaks (1 to 1-1/4 pounds total) pounded to 1/4-inch thickness
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3/4 cup buttermilk
3/4 cup plus 3 tablespoons all-purpose flour, divided
1/2 cup vegetable shortening or oil
1 1/2 cups milk
Season the steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
Place buttermilk in a shallow dish. Place 3/4 cup flour in another shallow dish. Dip steaks in buttermilk then in flour, coating completely.
In a large deep skillet, heat shortening over medium-high heat until hot but not smoking. Add steaks and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.
Add remaining 3 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Add milk and stir until gravy thickens. Serve steaks topped with gravy.