Chicken fried Steak with Pan Gravy

Serves 4. Pound the round steak with the side of a saucer until it flattens and tenderizes. Cut away fat, remove bone, and cut into about 4 serving pieces. Beat Egg with water or milk until lemony. Sprinkle all sides of meat with salt and pepper. Dredge in flour, knocking off excess. Dip in egg, then again in flour. Now set aside and begin heating about 1 inch of oil in a cast-iron skillet over medium-high heat. Be sure you put the meat aside so that the coating will set and won't come off in the skillet. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and cook until golden brown on each side, turning only once. Now turn fire down, and add 1 tablespoon of water, put a tight-fitting lid on, and steam for 5 minutes. Serve with Pan Gravy. Pan Gravy Pour out oil from skillet, but leave any crumbs of the batter (unless they're burned). return 2 tablespoons of oil to the skillet and add 2-3 tablespoons fo flour; stir to make a golden roux, giving the salt and pepper shakers a good shake over it, too; finally, stirring all the while, add about 1 1/2 cups of warm water. Cook and stir until it is smooth and thick. Taste for seasoning. Some people substitute milk for the water. It just depends on what paper-napkin restaurant you began eating chicken-fried steak in. Do whatever suits you, but the milk should be at least room temperature to guarantee a smooth gravy.