Chicken fried steak with Milk Gravy

Cubed steak, also known as minute steak or chopped steak. We prefer pork to beef.

Milk

Couple eggs

flour

salt

paprika

Pepper

couple tbs of butter

couple cups of milk

Put milk in 1 pie plate, eggs (beaten) in another and flour with spices in another. Generally 1 t. of each spice per cup of flour. Heat veg oil in a large skillet. The oil ensures good contact with the skillet so don't skimp. Wet each steak in the milk, then dredge in flour, egg, and flour again. Put in skillet and cook 5 min on each side. If they are thick steaks, check for doneness. Remove to a plate covered with foil to keep warm until all are done. When all meat is cooked, melt 3 T of butter or marg. in skillet. This amount depends on how much gravy you want. I generally double it. When the butter is melted and done foaming, add an equal amount of flour and whisk together. Then slowly add milk while whisking. If going with the 3T of butter and flour, generally 2C of milk is right, but once you have made it you can just eyeball it. Heat to boiling and keep whicking until desired thickness is achieved. Serve steaks with an obscene amount of gravy. DH loved mashed potatoes with this, but I just wast twice as much meat. Very Very good with crescent rolls