Air Date: 1/19/2009
4 beef cubed steaks (1 1/4 pounds total), pounded to a 1/4-inch thickness
1-1/4 teaspoons salt, divided
3/4 teaspoon black pepper
3/4 cup buttermilk
3/4 cup plus 3 tablespoons flour, divided
1/2 cup vegetable shortening
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.
This down-home old fashioned favorite has been a popular dish in the South, Midwest, and Southwest - but no matter where you live, it is sure to be a welcome easy skillet meal to cook up and enjoy quickly.