RECIPE: From Barbecue, Biscuits & Beans

Prep: 10 minutes
Cook: 30 minutes
Servings: Serves 12 to 14

7-8 lbs. cubed steak or lean round steak, cut into hand-sized pieces
2 eggs
2 cups flour
2 cups milk
1 tsp. salt
2 Tbsp. pepper
4 cups shortening or vegetable oil

Steak Gravy:
1/4 cup flour
4 cups milk
1 tsp. fresh ground pepper

Beat eggs; mix with milk in 3-inch deep round pan. Place flour in similar pan.

Season meat with salt and pepper; place 4 to 5 pieces in milk mixture and let stand while heating 1-1/2 to 2 inches of oil in large iron skillet or Dutch oven. Heat oil to 350°F. Dredge meat in flour one piece at a time, back in milk, and again in flour. Place in hot oil and cook 2 to 3 minutes per side, turning once. Drain on paper towels.

While first batch is cooking, prepare next batch of steaks to be dipped just as previous batch is removed from frying pan.

Save browned bits left in oil for making Steak Gravy.

Steak Gravy

Leave about 1/4 cup oil and browned bits in skillet. Add enough flour to absorb oil, approximately 1/4 cup. Stirring constantly, add milk, about 4 cups, and continue stirring until gravy reaches a smooth consistency. Thicker is usually preferred. Add 1 tsp. freshly ground pepper. Remove from heat and serve, or keep warm and stir again before serving.