Ingredients
2-4 Cube Steaks
1/2 teaspoon Salt, divided
1/2 teaspoon Black Pepper. divided
1 Cup All-Purpose Flour
2 Eggs, lightly beaten
1/4 cup Lard
1 Cup Milk
Preparation
-Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. -In a shallow dish, mix flour with 1 teaspoon of the 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 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. -Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. -Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. -Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
