Source: Pat and Chris McCarley - Rancho Tejas Restaurant - as published in Southwest Food Service News
1/2 teaspoon Meat Tenderizer
3 cups water
1 cup buttermilk
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
Pan Drippings (1/2 cup from each steak)
2 cups chicken stock
2 teaspoons salt
1 teaspoon black pepper
2 cups milk
Select six bone-out round steaks no thicker than 3/4 of an inch. To make marinade, dissolve meat tenderizer in water, add buttermilk and whisk with wire whip for 30 seconds. Place steak in mix and refrigerate two hours.
Drain marinade from steaks and cut each steak into three pieces along fat lines. Fill frying pan with 1/4-inch of vegetable oil and heat on medium high. Bread steaks in sour dough wash. To make the wash, combine two onion slices with a slurry and let stand for 24 hours beforehand. After breading steaks in this, bread them in flour breading, then fry until golden brown.
Let steaks drain on wrapper towel, keeping drippings for cream gravy.
To make gravy, mix drippings with flour breading and whip into a roux. Whisk in the chicken stock, salt and pepper and milk and boil. Simmer five minutes until thick. Add gravy to steaks.