This recipe makes about six servings so it is perfect for my family of five…my husband always eats two. When we are having company over, it’s easy to double the recipe and have enough for everyone. I can make these ahead of time and they will stay good as long as they are kept warm in the slow cooker. They are always a huge hit!
Check out what they are saying about this recipe over at the Pioneer Woman:
“This was the first dish that my Southern mother-in-law insisted that she teach to her newly married Yankee daughter-in-law….Love it!”
This steak gives us that down South taste without having to travel anywhere. We usually serve them with baked potato and steamed veggies, but they are also delish in a sandwich!
Ingredients
3 pounds Cube Steak (round Steak That’s Been Extra Tenderized)
1 cup Gold Medal All-purpose Flour
1 teaspoon Seasoned Salt
3 teaspoons Ground Black Pepper, Or To Taste
Salt, For Seasoning Meat
1/2 cup Mazola Canola Oil (more If Needed)
2 Tablespoons Country Crock Butter
Instructions
Heat oil in a large skillet over medium heat.
Mix together flour, seasoned salt, and pepper.
Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.
Add butter to pan right before frying.
When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.
Remove to a paper towel-lined plate. Serve immediately.
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Quick Tip: Make ahead of time and freeze to save time.
Thanks again to The Pioneer Woman for this easy recipe.