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1
Cut round steak up into portions, removing all fat, following natural fat lines in the steak.
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2
Pieces should be about palm and no bigger than hand size.
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3
They will be much bigger after pounding.
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4
Cover each piece with plastic wrap and pound flat to 1/4-inch thick.
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5
I start in the center and work my way out.
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6
Try to not make the outer edges too thin.
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7
If making appetizers, cut pounded steaks into 4x1-inch strips.
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8
Put half the flour on two plates and season one portion with 3 tsp each of salt, black pepper, and cayenne pepper.
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9
Mix 3 eggs and 1 cup of milk and hot sauce in a shallow bowl.
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10
Cover each piece of steak with unseasoned flour, dredge in egg/milk mixture, then cover with seasoned flour.
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11
Fry steaks/strips in batches in a deep fryer, or pan fry portion size pieces in a frying pan with 1/2 inch of oil until golden brown.
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12
Keep warm in a 200 F oven until ready to serve.
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13
Fry the bacon until crisp and remove (save for later) leaving 2-3 tbs spoons of grease in the pan.
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14
Mix the half-and-half, heavy cream and 2-3 tbs of flour in a bowl--amount of flour should equal the amount of bacon grease in the pan.
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15
Saute the onion in reserved bacon grease until opaque, then add cream/flour mixture.
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16
Add black pepper, salt, cayenne, and Worcestershire sauce.
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17
Stir constantly until thick and bubbly.
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18
Once bubbling, that will be as thick as it's going to get.
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19
Lower heat and keep warm.
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20
Chop reserved bacon and add to sauce/gravy.
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21
Serve steaks with gravy on top and your favorite sides (I like crispy French fries and fresh green beans.
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22
For appetizers: Serve strips on a platter and provide small cups or bowls of gravy dipping.
