4 cubed steaks
1/2 c. all purpose flour
1/8 tsp. black pepper
3/4 c. buttermilk
1 c. finely crushed saltine crackers
1 (10 3/4 oz.) can cream of mushroom soup
1 c. milk
3 tbsp. solid vegetable shortening

Combine flour and pepper in shallow dish; pour buttermilk into second dish; spread crushed crackers on plate. Dredge steaks, one at a time, in seasoned flour; dip into buttermilk, then into crushed crackers to coat thoroughly, pressing with fingertips to adhere. Melt shortening in skillet; add steaks; cook 2 to 3 minutes on each side until golden brown. Remove meat to platter. Stir mushroom soup and milk into drippings in skillet; bring to boil, stirring; remove from heat. Serve steaks accompanied by gravy.