2 c. of all purpose flour
Salt and pepper to taste
2 c. milk Pure vegetable shortening for frying

Place the round steak on a cutting board, trim and discard bone and excess fat. With a meat mallet, pound each piece on both sides, going over meat twice in opposite directions. Set aside. Combine flour with salt and pepper. Place a 10 inch, cast iron skillet (others will work but cast iron give the best results) over a medium flame and add shortening to start heating. Dip the steaks in milk, then dredge both sides in the seasoned flour, patting to work in the flour and seasonings. Test temperature of shortening by sprinkling a few drops of milk into it. The milk should sizzle. Add steaks, taking care not to crowd them, and cook until golden brown on both sides and fully cooked. This will take 2 to 3 minutes on each side. Serve with cream gravy (below).

Serves 4.

THE GRAVY:

3 c. milk
2 to 3 tbsp. all purpose flour
4 to 5 tbsp. pan drippings
Salt and pepper to taste