Country Fried Steak
In her own words:
"Use either a round steak or cube steaks. If using round steak, tenderize by pounding in all directions with the edge of a saucer or meat mallet. Rinse the tenderized pieces under cold running water and coat with same flour mixture as used for fried chicken., Brown in hot oil in a skillet (about 1/2" deep) on both sides. When all pieces are browned (remove to plate as browned), add enough boiling water to cover. Cover the skillet and reduce heat to simmer. Cook about 20 minutes."
We make it much the same today, with a couple alterations: Drain off the excess oil after browning, use beef broth instead of water, and finish the gravy with a roux.

Mary H. Gray