2 lbs. boneless round steak
1 c. all-purpose flour
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic salt
2 eggs
1/4 c. milk
Vegetable oil
Cream gravy

Trim excess fat from steak; pound steak to 1/4-inch thickness, using a meat mallet. Cut into serving size pieces. Combine flour, salt, pepper, and garlic salt. Combine eggs and milk; beat well. Dredge steak in flour mixture; dip in egg mixture, and dredge in flour mixture. Lightly pound steak.

Heat 1 inch of oil in a skillet to 375 degrees. Fry steak in hot oil until browned, turning steak once. Drain steak on paper towels. Reserve 1/4 cup pan drippings for gravy. Serve steak with Cream Gravy. Yield: 6 to 8 servings.

CREAM GRAVY:

1/4 c. all-purpose flour
1/4 c. pan drippings
2 to 3 c. milk
1/2 tsp. salt
1/4 tsp. pepper

Add flour to pan drippings; cook over medium heat until bubbly, stirring constantly. Gradually add milk; cook until thickened and bubbly, stirring constantly. Stir in salt and pepper. Yield: 2 1/4 cups.