1 lb. round steak, about 1/2 inch thick
1 egg
1 tbsp. water
1/2 c. cornmeal
1/2 c. flour
Salt and pepper to taste
Flour plus 2 tbsp. flour
Oil for frying
1 c. milk

Tenderize steak by pounding to 1/4 inch thickness; cut into 4 pieces. Beat egg and water together in shallow bowl. Combine cornmeal, 1/2 cup flour, salt, and pepper together in shallow bowl. Coat steaks first with plain flour, then in egg mixture and finally with the cornmeal-flour mixture. Heat oil in large fry pan; brown steaks on both sides. Lower heat, cover, and cook for 20 minutes or until tender. Remove meat and keep warm while making gravy. Pour off all but 2 tablespoons of pan drippings, retaining any brown bits. Blend in the 2 tablespoons of flour, then stir in milk, salt, and pepper. Cook and stir until gravy is well blended, thick, and boiling. Boil gently for 1 minute.