Ingredients:
- 3 pds. Cube Steak
- 2 large eggs
- 1 1/2 cups milk (plus 2 more for gravy)
- 3 cups all purpose flour
- Seasoned Salt, salt and pepper
- Oil for frying
- In one dish, beat the eggs with the 1.5 cups of milk.
- In second dish add the flour, 2 tsp seasoned salt and pepper to your mixture.
- Place meat in the liquid soaking both sides. Salt meat and then dredge in the flour mixture, coating both sides. Dip again in the egg/milk and then again in the flour.
- In a skillet (cast iron works best) heat 1/2 cup of oil or so on a medium-high heat. Drop a small pinch of flour and it the oil and if it sizzles, it is ready.
- Cook on both sides until golden brown and the meat is done, approximately 2-3 minutes per side.
- Drain on paper towel
- Pour off the grease into a heat-resistant bowl. Without cleaning the pan, return about 1/4 a cup of the oil to the pan.
- Add about 1/3 a cup of flour. You want to stir this until the mixture browns and thickens into a "roux'."
- If it is too thick, add a little more oil. If it is too thin, add a little more flour.
- One golden, add the two cups of milk, whisking consistantly.
- Wisk to combine and the gravy will gradually thicken.
- Taste it and add salt and pepper. Salt is key--don't ruin a good gravy by under seasoning it.
- Once it is thick, it is ready to serve! (If you get it too thick, add a couple splashes of milk.)
