3 pounds cube steak
1 1/2 cups whole milk, plus up to 2 cups for gravy
2 large eggs
3 cups flour
Salt and Pepper to taste, for both meat and gravy
Vegetable oil, for frying
Begin with an assembly line of dishes for the meat: Milk mixed with egg in one, flour mixed with spices in one, meat in one, then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time, season both sides with salt and pepper, then dip in the milk/egg mixture, next place the meat on the plate of seasoned flour, Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. (so wet mixture/dry mixture/wet mixture/dry mixture) Place breaded meat on the clean plate, then repeat with remaining meat.
Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. cook meat, three pieces at a time until edges start to look golden brown, around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.
After all the meat is fried, pour off the grease into a heatproof bow. Without cleaning the pan, return it to the stove over medium-low heat. add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk mix flour with grease, creating a golden brown paste. Keep cooking until it reaches a deep golden brown color. if paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk. Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve meat next to a big side of mashed potatoes. Pour gravy over the meat and mashed potatoes.
Note: Recipe is from The Pioneer Woman