2 pkg. tenderized cube or round steak
1 c. dairy
1 1/2 c. flour
2 teaspoon. salt
1/4 teaspoon. each garlic clove and onion powder
1 tablespoons of. pepper
1 1/2 c. vegetable oil
surefire skillet
Heat a surefire skillet for roughly 7 minutes, add vegetable oil and let it heat.
Pound each steak between sheets of wax paper or plastic wrap until very thin utilizing a heavy weight or even the side of the cleaver.
Place steaks (2 at any given time) inside a shallow dish using the milk.
Combine the flour, garlic clove and onion powder, pepper and salt inside a shallow dish and blend well.
Remove steak from milk and dredge within the seasoned flour mixture. Saut° in herbal until golden brown on sides. Continue cooking until all steaks are cooked.
1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Pepper and salt, to taste
In another skillet, heat and add steak drippings, flour, pepper and salt. Stir with wire whisk until blended. Stir in milk, ongoing to stir until gravy thickens.
Serve with chicken fried steak and mashed taters.