1 1/2 lbs. round steak, 1/4 - 1/2 inch thick
Flour, well seasoned with salt and pepper
2 eggs, beaten
2 tbsp. water
Oil for frying
Cream gravy

Trim steak and cut into serving pieces. Score edges to prevent curling and pound to tenderize. Dredge pieces in seasoned flour, then dip in mixture of beaten egg and water. Dredge again in flour, coating both sides. Set aside on waxed paper 10 minutes to allow batter to adhere.

In a large skillet, heat about 3/4 - 1 inch oil over medium high heat. When oil is hot carefully place pieces one at a time into skillet. For crisp crust, do not crowd pieces; fry no more than 3-4 at a time. Brown well on both sides. Drain on paper toweling, and remove to hot serving platter. Keep warm while preparing cream gravy. Serve with biscuits or mashed potatoes. Makes about 6 servings.

CREAM GRAVY:

1/4 c. oil from frying steak
1/4 c. flour seasoned with salt and pepper
2 c. warm milk

Pour off all but 1/4 cup oil from skillet. Scrape bottom to loosen browned pieces of batter. Remove skillet from heat and stir in seasoned flour.

Place skillet over low heat. Cook and stir flour until lightly browned. Slowly add warm milk, stirring constantly. Cook, stirring until thick.