Chicken Fried Steak / Country Fried Steak

Step 1: Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.

Step 2: Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.

Step 3: Season both sides of cube steaks with additional salt and pepper, if desired.

Step 4: Dip cube steaks in milk, then dredge in seasoned flour.

Step 5: Dip floured steaks in egg wash, then again in the seasoned flour.

Step 6: Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.

Step 7: Brown the cube steaks on each side, cooking until done; remove from heat and set the steaks aside.

Step 8: Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.

Step 9: Add enough butter to the pan to equal 3 tbsp along with the oil.

Step 10: Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.

Step 11: Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.

Step 12: Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).