Title: Country fried steak
 Categories: E.
      Yield: 4 Servings
 
      1    (1 1/2 to 2 pounds) flank
           Steak
           Salt and pepper
  2 1/2 c  Flour
           Essence
      2    Eggs, beaten with 2
           TB milk
           Vegetable oil for frying
      6 oz Finely chopped bacon
    1/4 c  Minced onions
      3 c  Whole milk
 
  Cut the flank steak into four equal portions, crosswise. Using a meat
  mallet, pound out the steak, about 1/4-inch. Season with salt and
  pepper. Season 2 cups of the flour with Essence. Dredge the steaks in
  the season flour. Dip the steaks in the egg wash, letting the excess
  drip off. Dredge the steaks in the seasoned flour, coating each side
  completely. Add enough oil to a large skillet to fill about 1/4-inch
  of the pan. Heat the oil. When the oil is hot, carefully lay the
  steaks in the hot oil. Pan-fry the steaks for 3 to 4 minutes on each
  side, or until golden. Season with salt and pepper. In another
  skillet, render the bacon until crispy, about 3 to 4 minutes. Add the
  onions and continue to saute for 2 to 3 minutes. Stir in the
  remaining 1/2 cup of flour and continue to cook for 2 minutes. Season
  with salt and black pepper. Whisk in the milk and bring the liquid to
  a simmer, cook the gravy for 3 to 4 minutes. If the gravy is too
  thick add a little more milk and if too thin, cook a little longer.
  Remove from the heat and season with salt an black pepper. Spoon the
  gravy over each steak.
  
  Yield: 4 servings