Cubed Steak and White Butter Gravy, CVC's Southern Cooking Like Mama Did

What makes this cubed steak even better? The White Gravy made with butter and White Lily Flour. Boy what a delicious supper or Sunday Dinner this makes. The recipes are listed at the bottom of this post. Please LIKE, SHARE AND SUBSCRIBE Y'ALL!!
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Tammy Nichols is on a mission to teach YOU how to cook just like mama did! She enjoys being in the kitchen bringing you everyday dishes that her mama, granny and maw maw made. No fancy ingredients, just good old country girl cooking. Tammy grew up in Polk County (NW) Georgia in an area called Collard Valley. She now lives in Saint Marys, GA. with her husband who is retired from the GA. School System and has girls in college at Georgia Southern in Savannah, Georgia.

NOW FOR THIS DELICIOUS RECIPE:
Fried Tenderized Steak (Cubed Steak)
CUBED STEAK
1 1/2 CUPS WHITE LILY SELF-RISING FLOUR
WEBER STEAK N CHOP
BLACK PEPPER
SALT
2 EGGS (ROOM TEMP.)

Take meat out of package.
-Place flour in a shallow pie plate.
-Place eggs in a shallow pie plate and whisk well.
Sprinkle one side of chops well with steak n chop, pepper, & salt. Now place each chop in the egg and then into flour pressing the flour into chop. Dip and batter both sides and place them back on a large platter.
Fry steak in 1/2"deep HOT oil in a large skillet. Fry 3 minutes first side on medium/high. Flip them and fry 2 minutes on last side. You may have to turn heat down slightly to prevent burning. Use drippings and make my white gravy recipe to serve over chops! Pork chops: 150-degree internal temp. minimum!
Serving: 1 person per tenderloin cooked.

White Milk Gravy
1/4 CUP SELF-RISING FLOUR ( WHITE LILY) IN SIFTER
1/4 CUP SALTED BUTTER
1 TSP. SALT
1/2 TSP. PEPPER
2 CUPS MILK
Start with large skillet. 10” minimum (larger if available) Melt butter in skillet on medium heat.
Turn heat to high and quickly sift flour into melted butter.
Use a wire whisk and blend shortening and flour well.
Add salt and pepper
Do not let flour mixture brown, go ahead and add milk.
Stir constantly making sure to scrape bottom and sides of skillet. Whisking prevents lumps.
Pour up as soon as it begins to thicken. It will continue thickening after it pours up.
If is it too thick, add milk and whisk to make it right.
Summer Supper: Serve over biscuits with sliced cantaloupe. “Family Favorite”