Country Fired Steak with Milk Gravy

INGREDIENTS
4 (4 ounce) cube steaks (I also use Duck (pounded out))
salt, divided
ground black pepper, divided
garlic salt
cayenne pepper
Tony's seasong (optional)
1 cup all-purpose flour
1 inch of oil in pan
2 eggs, lightly beaten
1 cup milk




DIRECTIONS
Season meat with some of the salt and someof the pepper; set aside.

In a shallow dish, mix flour with Tonys seasoning, pepper, cayenne, garlic salt, salt. Do this to taste, the flour should have a good taste to it.

Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.

Heat oil in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.

Pour off all but 2 tablespoons of the oil. Add a table spoon of butter and Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add a little more salt if needed but you shouldn't the dredging flour probably had enough.

Bulgar Beef Casserole

Bulgur and Ground Beef Casserole

Ingredients
1 1/2 lbs lean ground beef
1 large onion, chopped (about 1 cup)
1 (14 1/2 ounce) can diced tomatoes, drained
1 garlic clove, finely chopped
1 cup uncooked bulgur
2 cups water
1 tablespoon dried parsley
2 teaspoons beef bouillon granules
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 cup grated parmesan cheese

Directions
1 Heat oven to 350 F.
2 Cook ground beef and onion in 10" skillet, stirring frequently, until beef is brown. Drain.
3 Stir in remaining ingredients except for the parmesan cheese.
4 Pour into ungreased 2.5 quart casserole dish.
5 Cover and bake about 45 minutes, or until bulgur is tender.
6 Stir in cheese.
7 Sprinkle with fresh parsley, if desired.