Ingredients

* For the Steak:
* 4 (6 oz.) Buffalo Cube Steaks or Buffalo Round Steaks (pounded with a tenderizing mallet.)
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* 1 large. egg
* 2 tablespoons water
* Vegetable oil (as needed)
* Salt & Pepper to taste
* For the Gravy:
* 1/4 cup vegetable oil
* 1/4 cup all purpose flour
* 2 cups whole milk
* Salt & Pepper to taste

Directions

1. Preheat oven to warm. In a plastic or paper bag, mix flour and baking powder.
2. In a shallow pan, beat egg and water together with a whisk. Place steak pieces in bag and toss, making sure to coat all surfaces well.
3. Dip coated pieces in egg mixture and coat again with flour mixture. In a heavy skillet, pour just enough oil to cover the bottom completely and heat to medium high.
4. Place steaks in hot oil and dust with salt and pepper. When bottom sides are golden brown, turn steaks and dust again with salt and pepper. Fry until bottom sides are golden brown. Continue to cook and turn steaks until the blood stops running out (5 to 8 minutes). Remove and drain in a shallow, ovenproof dish lined with paper towels.
5. Remove towels and place in warm oven. Reserve oil and drippings in skillet.
6. For gravy: Add the oil to drippings in skillet and heat to medium. As the oil heats, scrape bottom of skillet with wooden spatula to loosen browned bits. Sprinkle flour over the oil, stirring to blend. Add milk slowly stirring continuously until well blended. Gently simmer uncovered for about 10 minutes.
7. Add salt and pepper to taste. If gravy is too thick, add water and blend. For dark gravy stir in Kitchen Bouquet. Cream gravy that seems bland probably needs salt.
8. Pour gravy over steaks and serve immediately.