Six 6-oz, 1/2-inch thick steaks
3 to 4 eggs, beaten
1 cup milk
1 cupp all-purpose flour
1.5 tsp. salt
1/2 tsp. pepper
Shortening for frying
1 quart milk
1/2 cup (1 stick) butter or shortening
1/2 cup all-purpose flour
2 tsp. salt
1 tsp. pepper
NOTE: This is an artery buster!
Score steaks 1/8-inch deep on both sides. Pound to about 1/4 inch thickness. Combine well-beaten eggs and 1/4 cup milk. Dedge steak in remaining 3/4 cup milk, then in flour; dip into milk-egg mix (making sure steak is well-covered), and again dredge in flour. Sprinkle with salt and pepper.
Heat shortening in grill or skillet; fry steak two to three minutes on each side. Reserve meat on warm dish while preparing gravy. Remove drippings from skillet to use in cream gravy.
To make gravy: Heat milk to scalding in heavy 2-quart saucepan. Combine butter and drippings in skillet. Add flour and cook slowly over medium heat, stirring for five minutes. Add the flour mixture to the hot milk, stirring well. Cook, stirring, over low heat until desired consistency is reached. Add salt and pepper to taste. Serves 6. Enjoy in moderation! -Diana