1 round steak, tenderized by butcher
2 eggs, beaten
1 lg. can evaporated milk
2 c. flour

Add about 1 cup of the milk to eggs and beat well. Cut meat into serving size pieces, removing all fat.

Dip meat in flour, in egg-milk mixture and then in flour again. Cook slowly (medium heat) until brown and crispy. Turn over and cook on other side. Season to taste with salt and pepper.

Remove meat from skillet and add enough flour to drippings to absorb grease. Stir well. Add 1 cup cold water and stir. Add balance of the evaporated milk and stir until thick. Season. If gravy is too thick, add more milk and/or water. (Regular milk will do.) This can be varied amount wise by adding more grease to the skillet which will make more gravy by requiring additional flour, milk and water. Serve on meat and potatoes.