Country-fried Steak

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup buttermilk
1 cup crushed saltines
4 cube steaks (1 pound)
3 tablespoons cooking oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk

In a plastic bag or bowl, combine flour, salt and pepper. Place
buttermilk in a shallow bowl. Place saltine crumbs in a plastic bag
or bowl. Coat steaks with flour mixture, then dip into buttermilk and
coat with crumbs. In a large skillet over medium-high heat, cook
steaks in hot oil for 2-3 minutes per side or until golden and cooked
to desired doneness. Remove and keep warm. Add soup and milk to
skillet; bring to a boil, stirring to loosen browned bits from pan.
Serve gravy with steaks.

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