1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. pepper
1 lb. pkg. cubed beef steaks
1 egg, lightly beaten
2 tbsp. milk
1 c. saltine cracker crumbs
Vegetable oil
3 tbsp. all-purpose flour
1 1/4 c. chicken broth
1/2 c. milk
Dash of Worcestershire sauce
Dash of hot sauce

Combine first 3 ingredients; sprinkle on both sides of steaks. Combine egg and 2 tablespoons milk in a shallow dish. Dip steaks in egg mixture; dredge in cracker crumbs. Pour oil to depth of 1/2 inch into large heavy skillet. Fry steaks in hot oil over medium heat until browned, turning once. Cover, reduce heat and simmer, turning occasionally, about 15 minutes. Remove steaks and drain on paper towels.

Drain off drippings, reserving 3 tablespoons in skillet. Add 3 tablespoons flour, stirring until smooth. Cook 1 minute, stirring. Gradually add broth and 1/2 cup milk. Cook over medium heat, stirring constantly until thickened and bubbly. Stir in Worcestershire sauce and hot sauce. Serve gravy with steaks and rice or potatoes. Yield: 4 servings.