4 beef cubed steaks, pounded to 1/4-inch thickness
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3/4 cup buttermilk
1 cup yellow cornmeal
1/2 cup vegetable shortening
3 tablespoons all-purpose flour
1 1/2 cups milk
DirectionsSeason steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
Place buttermilk in a shallow dish. Place cornmeal in another shallow dish. Dip steaks in buttermilk then in cornmeal, coating completely.
In a large deep skillet over medium-high heat, heat shortening until hot but not smoking. Add steaks in batches and cook 3 to 4 minutes per side, or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.
Add 3 tablespoons flour, the remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to skillet. Cook 2 to 3 minutes, or until flour is browned, stirring constantly. Add milk and stir until gravy is thickened. Serve steaks topped with gravy.