Chicken Fried Steak with Cream Gravy

I love me some chicken fried steak, I mean, come on!!!! I'm from Texas! For any of you non-Texans you might not understand this yummy fried obsession, but if you try it I bet you will then!! LOL! There are different ways of making it, different cuts of meat etc... But this is how I do it. So, I am going to attempt to make this into a recipe.. For me it's more of a method, I don't measure anything, or even time it.. Blame it on my Mom, she's the one that taught me. Hahaha!! So with that said, if y'all have any questions just hit me up and I will "type" ya though it. I serve this with mashed potatoes, and whatever else, deviled eggs and fried okra in this case, but whatever floats your boat..

Chicken Fried Steak: (I'm estimating the amounts on here, you can play with it)

4 Cube steaks( sometimes called "minute steaks", they are pre tenderized and hold breading really well)
1egg (beaten)
2c flour
1/2c milk
oil for frying (vegetable, or canola or similar)
salt and pepper
garlic powder

Pour flour in a shallow dish, season liberally with salt, pepper and garlic powder. Mix the eggs and milk well in a shallow dish, season with salt, pepper and garlic powder. Take your steaks, salt and pepper both sides and dredge in the flour, and then coat both sides with the egg mixture, and then back into the flour. Repeat until all are done. Heat about 1/4-1/2" of oil in a heavy skillet over medium heat. Cast iron is the best, but don't worry if you don't have one. You can tell when the oil is ready if you drop a sprinkle of flour in and it sizzles. Place the steaks in the oil(carefully please), you may have to do them in batches so you don't overcrowd your pan. Fry the steaks until golden brown on both sides. One way of telling when they are getting done is to listen to them. The bubbling will slow down. When they are done, place them on a paper towel lined plate to drain. Keep warm while you make your gravy.

Cream Gravy:
1/4c oil ( from the pan)
1/4c flour
milk (no skim please... at least 2%, whole is better. lol) no really it won't turn out with skim milk.
salt and pepper to taste

First: Gravy making is not an exact science.. That is my disclaimer. Use your eyes and and you will see when it is the consistency you like.

Drain all but about 1/4c of oil out of your pan when you remove the steaks. Try to leave in the yummy brown bits. Over medium heat, Add in the flour, and stir for a few minutes. It will be nice and light brown. Pour in your milk, while whisking. I didn't add an amount of milk because I have no idea. I would say depending on how much gravy you like maybe 2-4 cups. (Honestly I just fill up the skillet. We likey the gravy!) Bring up the heat to high, and whisk to prevent lumps. Let it come up to a soft boil, then reduce the heat to simmer, and simmer until you have your desired thickness. Season to taste with salt and pepper. Make sure you taste it, and adjust the seasoning.. Nobody wants bland gravy!! Well not in this house anyway. Serve immediately with the chicken fried steaks and what ever accoutrement you like..