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

In a heavy 2 quart saucepan, heat the milk to scalding, not boiling. Drain excess grease from skillet in which the steaks were cooked. Heat drippings on medium and stir in flour a tablespoon at a time. Cook, stirring, until flour is brown, hot and bubbling, then add flour and drippings to the scalding milk, stirring constantly until thick and creamy. Season to taste.