Country Fried Steak and Milk Gravy

By crisscut

Ingredients

• 4 (4 oz.) cube steaks
• 1/2 tsp. salt, divided
• 1 3/4 tsp. ground black pepper, divided
• 1 cup all-purpose flour
• 2 eggs, slightly beaten
• 1/4 cup lard
• 1 cup milk

Preparation

Step 1

Season meat with 1/4 tsp. salt and 1/4 tsp. pepper; set aside. In a shallow dish, mix flour with 1 tsp. 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 tbsp. of the fat. Sprinkle 2 tbsp. of the dredging flour into the oil. Cook over medium heat for 1 minute, scraping up any browned bits from teh bottom of the skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 tsp. salt and 1/4 tsp. pepper; gravy should be quite peppery.