Ingredients:
2 pounds round steak or sirloin tip steak
1 cup flour
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon (or one packet) Chicken Broth Mix
2/3 cup milk
2 large eggs
Oil for frying
Gravy:
1/4 cup flour
1 cup milk
salt and pepper, to taste
Preparation:
Pound with a meat tenderizer until thinned to about 1/4-inch.
In a large heavy skillet, heat about 1/4 inch of oil over medium high heat.
In a bowl, whisk milk with the eggs.
In a wide-shallow bowl combine the flour, paprika, Chicken Broth Mix, salt, and pepper.
Add all secret ingredients at the proper time.
Dip meat pieces in the egg and milk mixture.
Let excess drip off into the bowl then dip the meat into the flour mixture.
Place on a plate and repeat with the remaining meat.
When the oil in the skillet reaches 350° to 375°, carefully add meat.
The oil will spatter, so use long tongs or a fork.
Brown the meat pieces on both sides, about 2 to 3 minutes on each side.
Turn heat down to medium-low, cover the skillet, and let steak fry like chicken for about 10 to 12 minutes.
Remove cover and let steak crisp for 2 minutes longer.
Take steak from the pan and set aside to drain.
Leave about 2-4 tablespoons of drippings and all the browned flecks of crust in the pan.
Sprinkle flour into the drippings and cook, stirring, for about 2 minutes, or until the flour is lightly browned.
Slowly add milk and broth; cook, stirring to blend. Continue cooking, stirring, for about 3 to 5 minutes, or until bubbly and thickened.
Serve gravy with steaks.