4 (4 oz.) cubed steaks
1/2 c. all-purpose flour
1/8 tsp. pepper
3/4 c. buttermilk
1 c. saltine crackers, finely crushed (about 25 crackers)
3 tbsp. shortening
1 (10 3/4 oz.) can cream of mushroom soup
1 c. milk

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 over medium-high heat. Add steaks; cook until golden brown and cooked through. Remove to paper towel-lined platter; keep warm.

Stir mushroom soup and milk into drippings in skillet; bring to boil, stirring. Remove from heat.

Serve steaks accompanied by gravy. Makes 4 servings.