Chicken-Fried Steak and Cream Gravy

In a shallow dish, steep the sliced steak in 2 cups of the milk for 1 hour. Drain and dry with paper towels.

Season the meat with salt and pepper. Sprinkle lightly with 2 tablespoons of the flour and pound ¼-inch thick with a meat pounder.

In a shallow bowl, combine the eggs and the remaining cup of milk. Lightly dip the meat in the egg mixture. Dredge in the remaining flour, reserving 2 tablespoons, and dredge twice more, shaking away any excess.

In a large cast-iron skillet, pour in 1 inch of oil. Heat the oil until hot and fry the steak in batches until golden brown on each side. (The oil will have to be changed at least once for this amount of meat). Continue frying until all the floured meat is cooked.

When the meat is cooked, pour off all but 1 tablespoon of the oil. Off the heat, stir in 2 tablespoons flour and mix with the oil. Return to low heat and add the cream. Bring to a simmer, stirring constantly and scraping up the browned bits that cling to the bottom of the pan, until the cream gravy thickens.

Season to taste with salt and pepper and serve hot.