Chicken Fried Steak And Gravy

2 pounds of round steak, about 1 inch thick
2 large eggs
2 tablespoons of milk
1/4 cup of unbleached Flour
Salt and black pepper, to taste
2 tablespoons of butter

For the gravy:
1 cup of milk
1 cup of water
1/4 cup of flour
Salt
Black Pepper

Cut the steak crosswise into 4 serving pieces and pound each piece to a thickness of about 1/4
of an inch.
In a large plate, beat the milk and eggs together, in a second plate combine the flour, salt, and the black pepper.
Dip each piece of steak first into the egg mixture and then into the flour mixture, coating completely.
Shake each piece gently to remove the excess flour.
Melt the butter in a skillet, using medium heat and fry the steaks, two at a time, for about 5 minutes
on each side or until golden brown.


For the gravy:

Pour off all but about 4 tablespoons of the drippings from the skillet.
Over medium heat, slowly stir in the 1/4 cup flour, stirring constantly.
Combine the 1 cup milk and 1 cup water and slowly add to flour mixture, stirring constantly to loosen the brown pieces left on the skillet from frying the steak.
Add salt and black pepper to taste and raise the heat to bring to a boil.
When bubbly, lower heat and continue to stir until the gravy reaches the desired thickness.

Serve the steak and gravy with cat head biscuits and mashed potatoes.