Ingredients

• Flour
• Meat tenderizer

Directions

• Directions
• Cut the round steak into slightly small portions and beat with a mallet or back of a knife until thin and all ratty looking.
• Beat the eggs with a little water.
• Mix the flour, salt, pepper and about 1 ½ of tenderizer together.
• Dredge the meat through the eggs and then in the flour mixture.
• Fry on medium high heat in oil and butter. Be careful that it doesn’t stick to the bottom of the pan too bad.
• As you cook, sprinkle little bits of the flour mix in the pan so that you get a lot of good drippings you’ll use that for the gravy.
• When the meat is cooked through, drain on pepper towels while you make the gravy.
• Milk gravy drain most all of the oil out of the pan and add about ½ stick of butter or margarine.
• Stir around good over medium low heat to scrape all the drippings off the bottom of the pan.
• Sprinkle some more of the flour mix into the pan until you almost have a roux.
• Add milk a little bit at a time, stirring really well with a flat spatula to get it all mixed up.
• When desired consistency, remove from heat and serve with the steak.
• Try serving with black-eyed peas and lots of mashed potatoes or rice.