CHICKEN-FRIED STEAK WITH PAN GRAVY
2 (6 oz.) cube steaks
1/4 C. plus 2 T. all-purpose flour
1/2 t. salt, plus more to taste
1/2 t. ground black pepper, plus more to taste
1/2 t. paprika, plus more to taste
1 C. vegetable oil
2 T. chopped tomato
1 T. chopped onion
1 1/4 C. milk
Pat steaks dry; set aside. Combine 1/4 C. flour and 1/2 t. salt, 1/2 t. pepper and 1/2 t. paprika on a plate; stir with a fork until well blended. Coat each steak with flour mixture; pound lightly on both sides with a rolling pin or side of a cleaver to help meat absorb flour. All flour should be used.
Heat oil in a skillet until it reaches 375°F. Line a plate with paper towels. Add steaks to skillet; cook until seared and well crusted on one side, about 2 minutes. Turn steaks with tongs; cook 2 minutes more for medium. Transfer steaks to a plate; keep warm.
To prepare gravy, pour off all but 2 T. cooking oil from pan. Return pan to medium-low heat. Whisk in remaining 2 T. flour; cook 1 minute. Add tomato and onion. Whisk in milk; cook until thick, 3 minutes. Add more milk if gravy becomes too thick. Season to taste with salt, pepper and paprika.
Spoon a little gravy onto plates. Top with steak. Pass remaining gravy at