Country Fried Steak And Milk Gravy
4 (4 ounce) cube steaks
1/2 teaspoon salt, divided
1 3/4 teaspoons ground black pepper, divided
1 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup lard
1 cup milk
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
In a shallow dish, mix flour with 1 teaspoon of the pepper.
Dredge each steak in flour.
Dip in beaten egg, then dredge in flour again.
Heat lard in a large, heavy skillet over medium-high heat.
Fry steaks 3 to 4 minutes on each side, or until golden brown.
Drain on paper towels.
Pour off all but 2 tablespoons of the fat.
Sprinkle 2 tablespoons of the dredging flour into oil.
Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet.
Gradually whisk in milk.
Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly.
Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
Pairs Well With
I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.