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1
Cut the round steak into slightly small portions and beat with a mallet or back of a knife until thin and all ratty looking.
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2
Beat the eggs with a little water.
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3
Mix the flour, salt, pepper, and about 1 1/2 teaspoon of tenderizer together.
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4
Dredge the meat through the eggs and then in the flour mixture.
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5
Fry on medium-high heat in oil and butter.
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6
Be careful that it doesn't stick to the bottom of the pan.
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7
As you cook, sprinkle little bits of the flour mix in the pan so that you get a lot of good drippings to use for the gravy.
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8
When the meat is cooked through, drain on paper towels while you make the gravy.
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9
Gravy: Drain most of the oil out of the pan, and add about 1/2 stick of butter or margerine.
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10
Stir well over medium low heat to scrape all the drippings off the bottom of the pan.
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11
Sprinkle some more of the flour mix into the pan until you almost have a roux.
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12
Add milk a little bit at a time, stirring well with a flat spatula to get it all mixed up.
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13
When you reach desired consistency, remove from heat and serve with the steak.
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14
Try serving with black-eyed peas and lots of mashed potatoes or rice.
