Ingredients:

• 4-6 pieces of Cubed Steak
• 2 cups of Self-Rising Flour
• 2 cups Water
• 1/2 cup of Milk
• 2 Eggs, beaten
• 1 Tablespoon of Black Pepper
• 1 Tablespoon of Garlic Powder
• 1 Tablespoon of Paprika
• 1 Tablespoon of Cayenne Hot Pepper Sea Salt
• 2 teaspoons of Chicken Granules for the gravy.
• Cooking oil or shortening for frying.

Instructions:

• In a mixing bowl, place 2 cups of Flour.
• Add One Tablespoon each of Salt, Black Pepper, Garlic Powder, Paprika
• Add 1 Tablespoon of Cayenne Hot Pepper Sea Salt
• Mix the dry ingredients well.
• Remove 1/4 cup of the flour and set aside for later to make gravy.

• Place 2 whole eggs in a pan or plastic container.
• Whisk or beat the eggs with a fork very well.

• Place the steak pieces in a plastic bag or on your cutting board between two pieces of plastic wrap.
• Use a meat tenderizer hammer or the edge of a thick saucer and pound the cubed steak out to both tenderize and flatten the section.
• Working with one piece of steak at a time, dip it in the seasoned flour, turn and coat both sides well with the flour.
• Dip the steak section into the egg wash, turn and coat both sides.
• Dip the steak back in the flour breader, turn and coat both sides.
• Gently shake off any excess flour, set aside for about 10 minutes.
• Preheat a large skillet to medium heat or just one notch above.
• Add enough oil or shortening to reach about 1/4 inch depth in the pan.
• Test the oil to be sure it’s hot enough to fry the meat.
• Gently place the steak sections in the hot oil, one at a time.
• Fry until brown on the bottom, about 1-2 minutes.
• Turn the steak over, let cook for about 2 minutes or until done.
• Remove the steak from the oil, place on paper towels to drain.

• Leave about 2 tablespoons of the oil from frying in the pan. Do not discard the brown leftover pan drippings.
• Reduce the heat to about medium-low.
• Slowly sprinkle the reserved flour into the pan, stirring it into the oil and pan drippings. Let it brown for about one minute, stirring constantly.
• Slowly add the 2 cups of warm tap water, stirring constantly.
• Add the Chicken Granules and stir well.
• Add the milk, stir and taste.
• Add salt, black pepper or more chicken granules to reach desired taste.
• Let simmer until mixture thickens. Test by dragging your finger across the bottom of your stirring spoon. If the gravy leaves a trail where your finger wiped gravy away, it’s ready to serve. If it’s runny, let simmer for another minute or so and test again.

• Place the steak section on your plate, top it with some of the gravy.
• Serve and Enjoy!