2.5 to 3 pounds of tenderized round steak
1 5 ounce can evaporated milk
1 egg
1/2 tsp salt
2 cups all-purpose flour, divided
2 tsp paprika
3/4 teaspoon garlic powder
1 tsp black pepper
1 tsp salt
Vegetable oil
Trim steak of any fat, and pound with meat mallet if necessary, to
tenderize. Cut into 6 to 8 pieces.
Combine milk, egg, and salt in a shallow bowl--blend well. Measure one
cup flour into a bowl. Combine remaining flour and the rest of the
spices into another bowl. Dredge meat into plain flour, egg and milk
mixture, then seasoned flour. Set aside. Repeat with remaining pieces
until all are coated.
Heat 1 or 2 inches of oil in a heavy skillet, suitable for frying. Fry
meat until both sides are crisp and golden brown. Drain on paper
towels. Put in another pan, in low oven (250) to keep warm while you
make the gravy.
Cream gravy: Pour off all but six tablespoons of fat from the frying
pan. Add six tablespoons of the seasoned flour and cook until lightly
browned and a nice smooth roux. Gradually stir in 2 and one half cups
of milk and stir and cook until thickened. Season with salt and plenty
of black pepper. Cover steaks with gravy when served. Excellent served
with mashed potatoes and vegetable and salad of your choice.