COUNTRY-FRIED STEAK

Ingredients

10-12 beef cube steaks
Salt to taste
2 cups self-rising flour, divided
Oil for deep frying
1 cup water
1 can cream of mushroom soup

Preparation

Salt steaks on both sides. Dredge in 1 1/2 cups of the flour. Heat oil on high in large deep-fat fryer. Add steaks to oil and cook for 5 minutes. Remove steaks; drain on paper towel. Place steaks in a 9- x 13-inch casserole dish. Allow grease to cool. Strain grease, and return drippings to fryer. With fryer on, slowly stir remaining 1/2 cup flour into drippings until smooth. Gradually add water, and cook, stirring constantly, until gravy thickens. Stir in mushroom soup. Pour gravy over steaks. Cover, and bake at 350 degrees for 30 minutes. Makes 10-12 servings. (NOTE: Mitzi fries the steaks, but she leaves the gravy-making to the expert: son Lane, who lives right next door.)