1 1/2 lbs. tenderized round steak
1/2 c. milk
1/2 c. flour
1 egg, lightly beaten
Salt and pepper to taste
1/2 c. milk or half & half
Vegetable shortening

Cut steak into 4 pieces. Place steaks in a large, shallow dish and pour milk over; let sit 1 hour. Then remove steaks and pat dry, reserving milk. Season steaks with salt and pepper. Sprinkle with some of the flour and pat into the meat. Beat egg with remaining in dish. Sprinkle remaining flour on a piece of waxed paper, saving teaspoons for gravy. Dip steaks in egg mixture, then dredge in flour. Heat shortening in a skillet. Fry steaks in hot shortening until golden brown on both sides. Remove steaks from skillet. Pour off all but 1 or 2 tablespoons fat, leaving all the browned bits. Place skillet over medium-high heat. Stir in reserved flour. Add milk and cook, stirring, until thick and bubbly. Season to taste. Serve steak with gravy.