Country Fried Steak
1 lb. round steak
2 T. bacon grease or canola oil
1/2 C. flour
2 T. flour
1/2 t. salt
2 C. milk
1/4 t. pepper
Trim visible fat from meat and cut into 4 equal serving pieces. Pound steak with a mallet to tenderize it. Mix flour, salt and pepper in a shallow, wide bowl and dredge each piece of meat (I pound the flour right into the meat) coating well on both sides. Heat grease or oil until hot but not smoking in a heavy, wide skillet with a lid.
Brown the meat pieces on both sides, turn heat down a bit, cover and let steak fry like chicken for 15 to 20 minutes, until done. Remove cover and let steak crisp for about 5 minutes. Take steak from the pan and drain.
Leave about 2 tablespoons of drippings and all the browned flecks of crust in the pan. Turn the heat a bit lower, sprinkle flour into the drippings and stir to keep from lumping while it browns. Slowly add milk, stirring. Let it cook until thick, about 3 to 5 minutes. Taste and add seasoning, if needed. Serve gravy on the side.