• Cooking Time: 20
• Servings: 4
• Preparation Time: 15
• 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

1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside.
2. In a shallow dish, mix flour with 1 teaspoon of the pepper.
3. Dredge each steak in flour.
4. Dip in beaten egg, then dredge in flour again.
5. Heat lard in a large, heavy skillet over medium-high heat.
6. Fry steaks 3 to 4 minutes on each side, or until golden brown.
7. Drain on paper towels.
8. Pour off all but 2 tablespoons of the fat.
9. Sprinkle 2 tablespoons of the dredging flour into oil.
10. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet.
11. Gradually whisk in milk.
12. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly.
13. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

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.