Chicken-Fried Steak with Milk Gravy Recipe

Cut beef steak into 6 serving pieces. Pound each piece until 1/4 inch thick to tenderize. Beat water and egg; reserve. Mix cracker crumbs and pepper. Dip beef into egg mixture, then coat with cracker crumbs. Heat oil in 12-inch skillet over medium-high heat until hot. Cook beef in oil, turning once, until brown, 6 to 7 minutes. Remove beef; Keep warm. Prepare Milk Gravy; serve with Chicken-fried Steak. Makes 6 servings.

Milk Gravy

1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk

Measure meat drippings in skillet; add enough vegetable oil to drippings, if necessary, to measure 1/4 cup. Return drippings to skillet. Stir in flour and salt. Cook over low heat, stirring constantly to loosen brown particles from skillet, until smooth and bubbly; remove from heat. Slowly pour milk into skillet, stirring constantly. Heat to boiling over low heat, stirring constantly. Boil and stir 1 minute.