Ingredients

• 1  pound boneless beef top round steak, cut 1/2 inch thick
• 1/2  cup buttermilk or sour milk
• 1  egg, beaten
• 1/2  cup all-purpose flour
• 2  tablespoons cooking oil
• 3  tablespoons butter or margarine
• 3  tablespoons all-purpose flour
• 1/4  teaspoon garlic powder
• 2-1/4  cups milk
• 1-1/2  teaspoons instant chicken bouillon granules

Directions

1. Trim fat from meat; cut meat into 4 portions. Place between pieces of plastic wrap. Pound to 1/4-inch thickness. In a shallow dish, combine buttermilk and egg. In another dish, mix the 1/2 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg; coat with flour mixture.

2. In a 12-inch skillet, cook the meat in 2 tablespoons hot oil over medium heat for about 8 minutes or until coating is golden and meat no longer is pink, turning once.

3. For gravy: In a saucepan, melt butter. Stir in the 3 tablespoons flour and the garlic. Add 1/4 teaspoon pepper. Combine milk and bouillon. Stir in milk mixture all at once. Cook and stir until bubbly. Cook for 1 minute more. Serve with gravy. Makes 4 servings.