Ingredients:

Beef:

Two beef cutlets, about 6 to 8 oz. each. Tenderized.

Other:

1/2 tsp paprika

1/2 tsp salt

1/2 tsp pepper

All purpose flour

1 large egg

1 cup milk, separated 1 fourth and 3 fourths.

Three fourths cup water.

Olive oil.

Directions:

Mix the paprika, salt, and pepper together. Rub the mixture into the steaks on both sides. If you run out make more.

Mix one egg with one fourth cup milk. Dredge the cutlets in flour, place them in the egg and milk mixture, and then dredge them in the flour a second time. Place the cutlets immediately in the hot oil to fry. You don't need a lot of oil, just enough to cover the bottom of the skillet without skimping. You're going to use this oil later to make the gravy.

When the meat is done, remove and place in the oven to keep warm.

Keep the oil hot in the skillet. Sprinkle in flour. How much you need to use is discovered with practice. Too much will turn your gravy into paste. Err first on the side of less. For two servings, I'd guess 3 to 4 tablespoons. Use the flour leftover from dredging the meat. Add salt and pepper to taste and let the flour brown. You are making a roue now, and some people like it browner than others. A good dark brown is better, I think, but keep stirring the mixture and don't let it burn on the bottom. When you have reached the shade of brown you want (making certain that the roue is good and hot), pour in the 3/4 cup water and 3/4 cup milk. You can mix them together and pour it in once. Expect a cloud of steam. Immediately turn the fire to low, stirring the mixture. At this point the gravy may seem to be thin and watery, but watch it closely. It will quickly thicken to the consistency you want. And that's it.

Pour over the steaks and potatoes, and serve.

Notes:

This cut of meat used to be called "veal cutlet" (although it was not veal). Today, it is a cube steak.

This version of chicken fried steak came from texascooking.com.