Recipe by Chanory
"That delicious old-country taste right at home. Always a big hit. Whip up some mashed potatoes and even some peas and carrots and you've got a whole meal ready to go! Amount of left-over mixture depends on how evenly and how thoroughly you coat each steak. Tweaking and experimenting will be required to nail down a better proportion ratio so that there is less mix left over."
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1 1/2 cups
crushed saltine crackers
6 (5 ounce)
beef cube steaks
2 3/4 cups
ground black pepper
The gravy had no flavor, steak had no spice recommendations and tasted very oily.
I have always done the same thing with cubed steaks, brown then pour cream of mushroom soup over it with a little milk, onion and garlic salt and bake. I wanted to try something different and found this recipe. It turned out VERY delicious! I didn't have saltines so I used wheat ritz and I did add some pepper and garlic salt to the flour and cracker mixture. Other than that I followed the recipe to a T and it was perfect! Will definitely be making this again!
I am not a good cook but I tried this last week and it was awesome!! Finally made gravy that was more than enough in quantity, and tasted great! Normally I only like brown gravy but this was really good. I did saute a ton of onions for the gravy which made it extra good!! I am making it again tonight :)
I made this just like it was written and my family loved it! Thank you for sharing. The only thing I did differently, was I used Venison cube steak.
Followed the recipe exactly. It was terrific!
This was fabulous!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Country-Fried Steak
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 288
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