1/4 to 1/2-inch thick tenderloin or hind quarter steaks
flour
salt and pepper

Marinade:

sweet milk

Gravy:

1/4 c. flour
1 c. milk
2/3 c. water

Cube steaks with meat tenderizer. Place in bowl. Fill bowl with sweet milk until covered; cover bowl with foil or Saran Wrap and place in refrigerator overnight. Remove meat from refrigerator; rinse with water. Batter each piece in flour then place in skillet of used bacon or sausage grease. Salt and pepper each side; cook until done.

Gravy: After cooking meat, drain excess grease, leave small portion of grease. Sift in flour. Stir until blended. Add milk. Stir until simmering. Add water. Bring to a boil. Add salt and pepper to taste. Pour in bowl and add meat to gravy. Serve with hot biscuits.