1/3 c. Milk
1/3 c. Sour Cream
1/4 c. Butter
1.5 c + 4 T All-Purpose Flour
1/2 c Italian Seasoned Bread Crumbs
2 Large Eggs
3 T water
1/2 c Oil for cooking
6 T Bacon Grease, if you don't save this you can do it without, but it tastes so much better with.
Preheat the oven to 350*. Cut the potatoes in half.
Cut the butter into 1/4 in cubes and mix in.
In three separate container mix the following coating mixtures.
1) 1c. flour with 1t sea salt and a good amount of black pepper, don't under season there is nothing worse than a flavorless coating.
2) 2 large eggs and 3T water, whip up well it should be uniform in color and thickness.
3) 1/2 c flour and 1/2 c Italian bread crumbs
In a large skillet start heating the oil. Use about 2 T of bacon grease and enough oil to have about 1/8 - 1/4 inch in the bottom of the pan. Heat this over medium heat, not too hot or you will burn your steaks instead of having the gorgeous golden coating.
I cut the cube steaks in half so that I have 8 pieces that are 2-3 oz a piece. Then coat them in this order. Flour, egg, then breadcrumb mixture. Personally I like to only coat what will fit into the pan at one time, so I usually coat them 2 or 3 at a time.
Cook on one side until you can see the juices coming out the top and the bottom is a golden brown, 3-5 minutes.
Once the grease is melted add 4 T of flour and stir together.
Slowly add milk with one hand while whisking quickly and thoroughly with the other. Gravy reaches it's thickest point when it comes to a boil so make sure that it is boiling before you stop cooking it. You won't have a good idea of how think it will be until it is heated through. Remember to add the milk slowly, you can always thin gravy but it is a huge ordeal to thicken it. I did not get a picture of this part of a process because I don't have three hands.
Note 2: I know a lot of people think that I am crazy for keeping bacon grease in my fridge, but it is amazingly flavorful and infinitely useful. I don't use it often or in large quantities because it is so high in fat, but I really do think that you should try it. I keep mine in the sugar bowl that came with my dishes.