Chicken-Fried Steak Strips With Milk Gravy - cooking recipe

Ingredients

2 large eggs
1 cup milk
6 tablespoons chopped onions, pressed through a garlic press, reserving the pulp and the juice (can use the food processor, too)
2 garlic cloves, pressed through a garlic press
1 lb round steak, cut into strips, 4 by 1/2 by 1/2 inch
1 1/2 cups flour
1 tablespoon seasoning salt (I use McCormick's SeasonAll)
2 cups vegetable oil (or enough to cover the skillet with 1/2 inch oil)
Gravy
2 tablespoons flour
2 cups milk

Preparation

In a wide flat bowl or pie plate, whisk together the egg, the milk, the onion pulp and juice, and the garlic. Mix the flour and seasoned salt in another wide flat bowl or pie plate.
Dip the steak strips into the egg mixture, and then 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 ovenproof 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 sauceboat.