1 3/4 lbs. sandwich steak
2 eggs
2 tbsp. water
1/3 c. flour
1/3 c. cornmeal
1 tsp. salt
1/2 tsp. pepper
Flour
4 to 6 tbsp. vegetable oil

Beat egg and water together in pie plate. Mix flour, cornmeal, salt, and pepper on wax paper. Dip steaks first in plain flour, then in egg mixture. Dip in seasoned flour mixture to coat well. Brown meat, 3 pieces at a time, in hot oil on both sides in a large heavy skillet. Return all meat to skillet; lower heat and cover. Cook 20 minutes or until tender. Remove steaks to heated platter.

PAN GRAVY:

3 tbsp. pan drippings
2 tbsp. flour
1 1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper

To make pan gravy: Pour off all but 3 tablespoons of pan drippings. Blend in flour. Stir in milk, salt, and pepper. Continue cooking and stirring until gravy thickens and bubbles 1 minute. If gravy is too thick, add more milk.