lard (I prefer lard but you could use vegetable shortening or oil)
For the sawmill (white) gravy:
¼ cup all-purpose flour
1 ½ to 2 cups whole milk
salt and pepper, to taste
Instructions
If your 6 cubed steaks are more than 1/2” thick, you’ll want to pound it out with a meat mallet until thin. This will provide additional tenderizing as well as allowing for more even cooking. Season cubed steaks lightly with salt and freshly ground black pepper, to taste.
On a plate or shallow bowl add 1/2 cup all purpose flour, set aside. In a second shallow bowl, whisk together 2 large eggs and 1/3 cup milk
In a third shallow bowl, mix 25 saltine crackers, crushed, 1/2 cup all purpose flour, 1 teaspoon seasoned salt, 1 teaspoon garlic powder and 1/4 teaspoon cayenne pepper or paprika (if using.)
Dredge cubed steak in flour, then dip in egg mixture and then finally coat with saltine cracker mixture.
Continue the same procedure for the rest of the steaks and place them on a large baking sheet.
Heat about 1/2-inch lard in a large pan (preferably cast iron) over medium heat. Note: I prefer shortening or lard for these but use the oil you prefer. Cook steak in 2 batches for about 5 minutes per side. Continue with the rest of the steaks.
Remove steaks to a paper towel-lined baking sheet to drain excess oil.
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