Chicken Fried Steak & Cream Gravy

2 lbs. boneless Round Steak
1 Cup all purpose Flour
1 t Salt
1 t Pepper
1/2 t Garlic Salt
2 Eggs
1/4 Cup Milk
Vegetable Oil

Trim excess fat from steak and pound steak to 1/4 inch thickness. Cut into serving size pieces.


Combine flour, salt, pepper and garlic salt.

Combine eggs and milk; beat well.

Heat 1 inch of oil in skillet to 375 degrees.

Dredge steak in flour mixture, dip in egg mixture and dredge in flour mixture.

Fry steak in hot oil until browned, turning steak once. Drain steak on paper towels.

Reserve 1/4 cup pan drippings for gravy.

CREAM GRAVY

1/4 Cup all purpose Flour
1/4 Cup pan drippings
2 to 3 Cups Milk
1/2 t salt
1/4 t pepper

All flour to pan drippings; cook over medium heat until bubbly, stirring constantly.

Gradually add milk; cook until thickened and bubbly, stirring constantly.

Stir in salt and pepper.