Country-Fried Steak

4 beef cube steaks (each 5-oz.)
2 eggs
2/3 cup milk
3/4 cup all-purpose flour
1 teaspoon salt
1 1/2 cups saltine cracker crumbs
1/4 cup vegetable oil
(GRAVY): 1/4 cup all-purpose flour
1/4 cup vegetable oil
2 3/4 cups milk
1/4 cup minced onion
1 teaspoon salt
1 teaspoon pepper
In a medium mixing bowl, beat eggs and 2/3 cup milk. Whisk in
3/4 cup flour and 1 teaspoon salt. Pour cracker crumbs into a soup
plate or pie pan. Dip steaks first into the egg mixture and then
into the cracker crumbs. Press crumbs into steaks. In a 12-inch
skillet over medium-low heat, heat 2 tablespoons oil. Place
prepared steaks in the heated skillet, and fry for 6 minutes on one
side. Add the remaining two tablespoons oil, and fry 6 minutes on
the other side. Remove steaks from pan. Prepare gravy: Stir 1/4 cup
flour into drippings in the skillet. Add enough oil to wet the
flour. Stir flour and oil until fully mixed; a bit at a time, whisk
in milk, and deglaze the pan. Add onions, and after the milk comes
to a boil, cook 1 minute longer. Stir in salt and pepper. Return
steaks to pan, and cook another 20 minutes over very low heat. When
turning steaks or moving them to the platter, slide a large spatula
under the steak so as not to tear off the now moist batter. Spoon
gravy over steaks, and serve. Makes 4 servings. MasterCook
formatted by Ethel Snyder

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