Six 7-ounce portions of tenderized beef
     ( either cube steak or tenderized round steak )
 Salt and pepper to taste
 5 eggs
 One 12-ounce can evaporated milk
 2 to 3 cups shortening or oil
 Flour for dredging plus
 3 tablespoons all purpose flour
 About 2 cups water
 
 Srinkle the meat with salt and pepper and set aside.
 Beat the eggs and 1/2 cup of the evaporated milk together in a bowl.
 Heat the shortening in a heavy deep-sided skillet to a temp. of 350 degrees.
    Dredge the steaks with flour and dip them in the batter, then in flour
 again, lightly shaking of excess.
 When the fat is hot, add the steaks a few at a time, being careful not to add
 too many or they will lower the temperature of the fat.
 Fry for 4 minutes on one side, or until golden brown, then turn with tongs
 or a slotted spatula and fry the other side. Drain on paper towels and keep
 warm in 150 degree oven.
    To make the gravy, pour all but 4 tablespoons of the fat from the skillet
 and return heat to low. Add the 3 tablespoons of flour and cook over low heat
 stirring constantly, for 3 minutes; do not let it burn. Add the remaining
 evaporated milk, whisking until smooth and scraping the bottom of the pan to
 get up the small bits clinging to it, then add the water gradually, stirring
 constantly, until the gravy is smooth and of desired thickness. Add salt and
 pepper to taste and pour the gravy into a bowl to pass along with the chicken
 fried steaks.
 
 Note:
 
 The same basics used for gravy is also very good for fried chicken.

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