4 cube steaks, about 1 pound
1/2 cup all-purpose flour
1/8 teaspoon black pepper
2/3 cup buttermilk
1 cup finely crushed saltines, about 20 to 25 crackers
3 tablespoons shortening
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 cup milk
Combine flour and pepper in a shallow bowl. Pour buttermilk into a second shallow bowl. Put cracker crumbs into a third shallow bowl.
Dredge cubed steaks in the flour, dip into the buttermilk, then coat with the cracker crumbs, pressing with hands if necessary to coat thoroughly.
Melt shortening in a large skillet over medium-high heat. Cook steaks for about 3 minutes on each side, or until nicely browned and cooked through.
Drain off most of the excess fat, leaving the dregs, or browned bits.
Add soup and milk to the skillet drippings; stirring and scraping up browned bits from the bottom of the skillet. Continue cooking, stirring constantly, until mixture comes to a boil. Serve steaks with the hot, creamy gravy.