Ingredients :

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Beef round steak, or cube steak 1/2" thick 4 pieces, 8-10 oz each
Salt & pepper to season
Eggs beaten 2 each
Flour about 1 cup
Salt & pepper to season
Oil for frying
Milk 3/4 cup
Water 3/4 cup

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Method :

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1. Put a piece of steak between 2 pieces of plastic and pound out to about 1/4". Repeat with the rest of the steaks. Cut steaks in two if they are too big for one portion. Season with salt and pepper.
2. Beat eggs with some salt and pepper in a bowl. Place the flour on a plate and season with salt and pepper.
3. Dredge a cutlet in the flour to coat, shaking off excess. Then dip it in the egg to coat. Finally, dredge the cutlet once again in the seasoned flour. Set aside and repeat with the rest of the cutlets.
4. Heat about 1" of oil in a cast iron skillet or Dutch oven till shimmering, about 375º. Fry the steaks in batches about 2-3 minutes on each side until well browned. Remove to a paper towel-lined plate in a warm oven.
5. Cream Gravy: Remove all but about 1/4 cup of the oil, keeping the browned bits of flour. Stir in about 1/4 cup of the remaining seasoned flour and cook over low heat for 2-3 minutes. Add the milk and water, whisking well to remove any lumps, and simmer till lightly thickened, about 5-10 minutes. Season to taste and serve with the fried steak.

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Variations :

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* Add some garlic powder and onion powder to the flour if you like. A little cayenne can spice it up a bit.
* Bread crumbs or cracker crumbs are sometimes used for the second dredging after the steaks are dipped in egg..
* Some recipes call for the fried steaks to be returned to the simmering gravy and cooked for another 10-15 minutes.
* Gravy should not be too thick. Add a little more milk or water to thin out if necessary.
* Traditional fats used to fry the steaks are butter, lard and shortening. But vegetable oils work very nicely.