Country Fried Steak

Someone gave us a bunch of cube steaks, and I had never cooked with them before, so I looked up some recipes, and found one for country fried steak. I'm not a huge fan of these, but boy oh boy is my husband. He literally took a few bites and had to call a friend to rave about them. ha ha. He wants me to make this for his next birthday or Father's Day. :)

The recipe I found was for the steaks and gravy, but I had a screaming baby while I was trying to make dinner, so I short-cutted it, and didn't make the gravy. I'll give it a go next time...which won't be for a while because it's so fattening.

• 4 (4oz) cube steaks
• 1/2 tsp salt, divided
• 1 3/4 tsp ground black pepper, divided
• 1 cup flour
• I also added a couple of tsp of seasoning salt
• 2 eggs, lightly beaten
• 1/4 cup lard (I actually used bacon grease, but you could also just use regular canola oil)
• 1 cup milk

1. Season meat with 1/4 tsp of the salt and 1/4 tsp of the pepper; set aside. In a shallow dish, mix flour with 1 tsp of the pepper (and the seasoning salt, and maybe some regular salt). Dredge each steak in the flour. Dip in beaten egg, then dredge in flour again.
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3-4 minutes on each side, or until golden brown. Drain on paper towels.
3. Pour off all but 2 TBS of the fat. Sprinkle 2 TBS of the dredging flour into the oil. Cook over medium heat for 1 minutes, scraping up any browned bits from the bottom of the skillet. Gradually whisk in milk. Cook, stirring frequently, 3-4 minutes, or until thickened and bubbly. Add 1/4 tsp salt and 1/4 to 1/2 tsp pepper; gravy should be quite peppery.

And don't forget the tums.