In a larger fry pan, heat 4 tablespoons of vegetable oil over medium-high heat.
Set up a breading line. In pan #1, beat 1 egg with 1/2 cup of milk. In pan #2 add 3/4 cup with 1 teaspoon seasoning salt, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add a pinch of cayenne pepper if you want. Mix well.
Coat cube streak in the flour mixture, shake off excess. Coat in egg mixture, shake off excess and one more coat of the flour mixture. Place on plate and repeat for next steak.
When the edges turn to gold, and it looks like some blood is coming through the flour (4-5 minutes), it is time for your only flip. Fry another 3-4 minutes. The final internal temperature of 145 - 150 degrees. but go by the color also.
Remove steaks to a clean plate and tent lightly with foil.
Lower burner to medium. Add 4 tablespoons of the flour mixture from coating pan #2 to 4 tablespoons the oil and drippings in pan. Whisk for a few minutes to cook the flour.
Slowly add 2 cups of milk while continuing to whisk. It should start thickening in a few minutes. Add salt and pepper to taste. Also, you may want to add 1-2 beef bouillon cubes or the equivalent for a heavier beef taste.
Use the flour that is already seasoned to make the roux.
Use the oil used to fry the steak for the gravy. You need 4 tablespoons.
The recipe does call for the optional addition of some beef bullion or beef gravy base to increase the beef taste in the milk gravy.
Nutrition note. The nutrition is calculated using a LARGE 8 oz steak and you consuming half the gravy. More reasonable serving 1/4 to 1/3 of the total making the calories 300 or 400 calories.
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