1 lb. tenderized and cut 1/2 inch thick round steak
1/4 cup self rising flour
1/2 cup milk
fat for frying
Directions: Cut into 4 pieces, dredge each steak in the self-rising flour, then in the milk, dredge in the flour again. Place the fat in a frying pan large enough for the 4 steaks without crowding. The fat should be very hot before the steak is placed in the pan. Brown quickly on first side, turn carefully, brown on second side. Drain fat and simmer 10 minutes. Gravy is made by removing the steaks to a platter and drippings to skillet, adding flour and browning, add milk slowly, stirring often and cook to desired thickness, add more milk if too thick. Salt to taste.
Notes: To cut back on calories, I use Canola oil for frying.