Chicken-Fried Steak and Cream Gravy

• 5 pounds top or bottom round of beef, sliced ½-inch thick
• 3 cups milk
• Salt and freshly

In a shallow dish, steep the sliced steak in 2 cups of the milk for 1 hour.

Drain and dry with paper towels.

Season the meat with salt and pepper.

Sprinkle lightly with 2 tablespoons of the flour and pound ¼-inch thick with a meat pounder.

In a shallow bowl, combine the eggs and the remaining cup of milk. Lightly dip the meat in the egg mixture.

Dredge in