This is one of the first "difficult" recipes I attempted to make back when I was first learning new recipes. The gravy is just wonderful, so creamy with a nice kick of spice in the undertones of flavor. It's not healthy, but it is O' so worth it!
2 1/2 cups all-purpose flour, divided
2 tablespoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1/2 teaspoon celery seeds
2 tablespoons chili powder
3 eggs, lightly beaten
3 pounds beef chuck steaks, well trimmed
1 cup oil for frying
2 1/2 cups milk
1 cube beef bouillon
1.In a shallow bowl, combine 2 cups of the flour, salt, garlic salt, celery seeds, chili powder and cayenne pepper; set aside. In a bowl, beat together eggs and remaining 1/2 cup flour. Pound steaks flat with a meat mallet. Dredge the steaks first in the flour mixture, then into the egg mixture, then back into the flour mixture.
2.Heat oil in a large skillet over medium high heat. Fry the coated steaks until golden brown. Remove from skillet, drain, and keep warm.
3.Pour off all but 1 tablespoon of the oil, then stir in the leftover seasoned flour. Cook over medium heat, stirring constantly, until the flour is browned. Remove from the heat and Stir in milk, and beef bouillon. Return to the heat and bring to a simmer, stirring constantly, until gravy thickens.