Six 7-ounce portions of tenderized beef; (cube steaks or tenderized round steaks)
Salt and pepper to taste
5
Eggs
1
cn
(12-oz) evaporated milk
2
c
Shortening or oil; (2 to 3)
Flour for dredging; plus 3 tablespoons all-purpose flour
About 2 cups of water
INSTRUCTIONS
Instructions:
Sprinkle the meat with salt and pepper and set aside. In a deep bowl, beat
the eggs and 1/2 cup of the evaporated milk together. In a heavy deep-sided
skillet, heat the shortening or oil to 350.F. Preheat the oven to 150.F
(very low).
Dredge the steaks with flour and dip them in the egg-milk mixture, then in
flour again, lightly shaking off the excess. With tongs, place the steaks,
a few at a time, to the hot grease (do not place too many at a time or they
will lower the temperature of the grease). Fry 4 minutes on one side, until
golden brown, then turn, using tongs or a slotted spatula, and fry on the
other side until golden. Remove from the grease and drain on paper towels.
Keep warm in the oven.
To make the gravy: Pour all but 4 tablespoons of the fat from the skillet
and turn the heat to low. Add the 3 tablespoons of flour and cook over low
heat, stirring constantly, for 3 minutes; do not let it burn. Add the
remaining evaporated milk, whisking until smooth and scraping the bottom of
the pan to get up the small bits clinging to it. Slowly pour in the water,
whisking constantly, until the gravy is smooth and of the desired
thickness. Season with salt and pepper.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 16,
1998
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