- 1 lb ground beef
- 2 eggs, beaten
- 2 cups all-purpose flour
- 1⁄4 teaspoon seasoning salt
- 1⁄2 teaspoon black pepper
- 1⁄4 cup shortening or 1⁄4 cup oil or 1⁄4 cup lard (for frying)
- for gravy
- 4 tablespoons of dredging flour
- 4 tablespoons cooking fat
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper, depending on taste
- 3 cups milk
- Mix 2 cups flour with salt and pepper.
- Shape ground beef into four thin patties.
- Dip patties into flour, then beaten egg, then flour again.
- Put shortening, oil or lard into a heavy skillet over medium high heat.
- When a little flour sprinkled into skillet begins to sizzle, add patties.
- Cook for about 5 minutes per side.
- Remove and drain on paper towels.
- To make gravy:
- Remove all but four tablespoons of fat from skillet.
- Stir in 4 tablespoons of dredging flour and 1/4 teaspoon salt.
- Stir, scraping up browned bits, for about one minute till light brown.
- Whisk in milk gradually.
- Whisk until thick and bubbly.
- Remove from heat.
- Add 1/2 teaspoon black pepper or to taste.
- Stir well.