4 pieces round steak, each about 6 oz.
2 c. flour
Salt and pepper to taste
Vegetable shortening for frying
2 c. milk

Place round steak on cutting board and trim and discard bone and excess fat. With a meat mallet, pound each piece on both sides, going over meat twice in opposite directions. Set aside.

Combine flour with salt and pepper. Place a 10-inch cast-iron skillet (others may be used, but cast iron will give best results) over medium heat and add shortening to start heating.

Dip steaks in milk, then dredge both sides in the seasoned flour, patting to work in the flour and seasonings.

Test temperature of shortening by sprinkling a few drops of milk into it. The milk should sizzle.

Add steaks, taking care not to crowd them, and cook until golden brown on both sides and fully cooked. This will take 2 to 3 minutes on each side. Serve with Cream Gravy. Makes 4 servings.

CREAM GRAVY:

3 c. milk
4 to 5 tbsp. pan drippings
2 to 3 tbsp. 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 over medium heat and stir in flour, one tablespoon at a time.

Cook, stirring, until flour is brown, hot and bubbling, then add flour and drippings to the scalded milk, stirring constantly until thick and creamy. Season to taste.