Chicken Fried Steak

4 tenderized beef minute steaks
1 c. flour, salt and peppered
1 c.milk or buttermilk for dipping
½ c. canola oil for frying

• Purchase the cubed steaks already tenderized.
• Heat oil in cast iron skillet.
• Dip each steak in milk.
• Coat each steak with seasoned flour, getting flour into the crevices.
• Fry steaks in hot oil until browned.
• Reduce heat and simmer until tender.
  
  Sheila Witherington
  This is a basic way to flour, brown, and tenderize minute steaks. The secret is to brown the crust, but then lower the heat and cover to simmer for a tender meat. Once the meat is finished, you can remove the steaks, make gravy and return the steaks to the gravy to simmer even longer, if you desire. You can also add sliced onions to the gravy, if desired.