Ingredients

2 large egg
1 cup milk
6 tablespoons chopped onion, pressed through a garlic press, reserving the pulp and the juice
2 garlic clove, pressed through a garlic press
1 lb round steak, cut into strips, 4 by 1/2 by 1/2 inch
flour, seasoned with season all the steak strips (for dredging)
vegetable oil, the steak strips (for frying)

Gravy

* 1 tablespoon flour
* 2 cups milk

Directions

In a bowl whisk together the egg, the milk, the onion pulp and juice, and the garlic.Dip the steak strips into the mixture, and dredge them in the seasoned flour, shaking off the excess.In a large heavy skillet heat 1/2 inch of oil over moderately high heat until it is hot.

Fry the steak strips in batches, turning them once, for 3 minutes, and transfer them to paper towels to drain.Keep the strips warm on an oven proof platter in a preheated 200 F oven.

Make the gravy: pour off the oil from the skillet, reserving 3 tbsp of it, and wipe the skillet clean.In the skillet cook the flour in the reserved oil over moderate heat, stirring for 5 minutes.Add the milk in a stream, whisking, and simmer the gravy, whisking, for 5 minutes.Transfer the gravy to a sauce boat.