Country Fried Steak and Milk Gravy Recipe

Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg then dredge in flour again.

Heat lard in a large heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side or until golden brown. Drain on paper towels.

Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook stirring frequently 3 to 4 minutes or until thickened and bubbly. Add 1/4 teaspoon salt and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.