Chicken Fried Steak

4 cube steaks. Look for steaks without visible lines of tendons or gristle.
flour..this is a judgment call, but I usually start with about a cup of flour
salt, pepper, garlic powder to taste
milk or water to moisten meat
oil for frying

Dampen the steaks with milk or water. Shake off excess. Season the flour well with salt, pepper, garlic if you like. Dredge each steak in flour, pressing to coat evenly and heavily. Let steaks stand for a few minutes to let the coating firm up.

Heat 2 or 3 Tb vegetable oil or other oil in a wide heavy skillet. I can only get two steaks at a time in mine. Don't crowd them. Lay the steaks in preheated pan and do not turn or move them until the bottom crust has browned and is firm. Cook over a medium heat, don't want to scorch them. turn, and cook until well browned on the other side. Hold the first two in a warm oven while cooking the second two. You may need to add a little oi to your pan. When the steaks are done, remove from pan, and add to the drippings any leftover seasoned flour you have. Cook the flour in the pan drippings until they begin to brown. Add milk and stir constantly until thickened for pan gravy. Best with mashed potatoes.
Lois Kingston, WA

http://www.nancyskitchen.com