This is an absolute favorite of mine, taking me back to the weekends I spent with my grandparents when I was a kid!

(makes 4 servings)

Ingredients

All-purpose flour for dredging

4 eggs, beaten

Salt, pepper, and (optional) cayenne pepper, to taste

2 lbs. cubed steaks

Canola oil for frying

Additional ¼ cup all-purpose flour for roux

2 cups (16oz) whole milk

Additional salt, pepper, and (optional) Cajun or Creole seasoning blend, to taste

Instructions

Prepare a breading station:  Using 3 disposable aluminum baking tins or other containers, place some all-purpose flour into first tin, beaten eggs into second tin, and all-purpose flour into third tin.  Season third tin with salt, pepper, and optional cayenne pepper.

Using tongs or just your hands, dredge cubed steaks in the first tin of flour, then dip into beaten eggs, and finally dip into the last tin of seasoned flour.  Shake off any excess flour and beaten eggs along the way.  Place prepared steaks onto a rack or platter.

Place a large sauté pan over medium heat.  Cover the bottom of the pan with Canola oil.  When the oil is hot, place prepared cubed steaks into the pan, working in batches if necessary.  Cook for 2 to 3 minutes per side or until steaks are golden brown.

Remove cooked steaks to a rack or platter.

Spoon off all but about 2 tablespoons of oil from the pan.

Sprinkle in additional ¼ cup all-purpose flour.  Whisk constantly for about 2 minutes to make a roux.

Pour in milk, whisking constantly.  Continue whisking until gravy starts to thicken, about 3 to 5 minutes.  Season gravy with additional salt, pepper, and optional Cajun or Creole seasoning.

Place cooked steaks on a plate, cover with the finished gravy, and serve right away.