Classic Country-Fried Steaks & Gravy

Ingredients:

• 4 beef Cubed Steaks, 1/4 inch thick (about 1-1/2 pounds)

• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 to 2 teaspoons cracked black pepper
• 1/4 teaspoon seasoning salt

• 1-1/2 cups all-purpose flour, divided
• 1 teaspoon seasoning salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 1/4 scant teaspoon cayenne pepper
• 3/4 cup whole milk
• 1 egg
• 1/2 cup butter cracker crumbs
• Mashed potatoes or fried egg (optional)

Cooking:

1. For gravy, melt butter in medium sauce pan over medium heat. Stir in flour; cook and stir 4 minutes. Stir in milk; bring to a boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Add  black pepper and seasoning salt, as desired. Cook 1 to 2 minutes, whisking constantly until gravy is smooth and thick. Keep warm.
Cook's Tip: You may add additional milk if gravy is too thick.
2. For country-fried steaks, combine flour, salt, black pepper, paprika and cayenne pepper in shallow dish. Remove 1/2 cup seasoned flour; set aside. Beat milk and egg in separate shallow dish until blended; set aside. Combine remaining 1/2 cup seasoned flour with cracker crumbs in separate shallow dish.
3. Season beef Cubed Steaks with salt and pepper, as desired. Dip each steak into seasoned flour, milk mixture, then into flour-cracker mixture, turning to coat both sides.
Cook's Tip: You may need to pound cubed steaks between sheets of plastic wrap to 1/4 inch thickness. 
4. Heat countertop fryer to 350°F per manufacturer's instructions. Fry prepared steaks 2 to 3 minutes until internal temperature reaches 165°F and golden brown on all sides; drain on paper towels. Fry in batches, if needed to avoid overcrowding the fryer. Sprinkle steaks with salt and paper immediately after removing from oil, as desired. Keep steaks warm.
Cook's Tip:
If you do not have a counter top fryer, you can heat 1-1/2 inches vegetable oil in Dutch oven until 350°F. Fry steaks for 2 to 3 minutes until golden brown, turning as needed. Drain on paper towels. Fry in batches; if needed.