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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.
Mr. Food, OOH IT'S SO GOOD!! and the Mr. Food likeness are trademarks of Ginsburg Enterprises Incorporated. Copyright 2007 by Ginsburg Enterprises Incorporated. All rights reserved.
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