Chicken Fried Steak

Step 1. Cover Potato with cold water in a large pot and add half the Salt. Bring to a boil, then simmer until nearly tender, about 12 minutes.

Step 2. Meanwhile, reserve some All-Purpose Flour for gravy. Mix the rest with the remaining Salt and half the Black Pepper in a shallow dish; put Eggs in another.

Step 3. Coat Beef Round Roast in the seasoned flour, dip in the eggs, then press into the flour again. Set on a plate and discard the used flour and eggs.

Step 4. Add Green Beans to the simmering potatoes and cook until the beans are tender and the potatoes yield to a fork, about 5 minutes. Lift out the beans, drain the potatoes and return them to the pot off the heat.

Step 5. Meanwhile, heat Vegetable Oil in a large skillet over medium-high heat. Fry the steaks in batches, turning once, until golden and cooked through, about 6 minutes per batch. Add oil if needed; transfer to a rack.

Step 6. Mash the drained potatoes with Butter and some of the Milk until smooth. Cover to keep warm.

Step 7. Pour off all but about two tablespoons of oil, keeping the browned bits in the skillet. Over medium heat, whisk in the reserved flour until lightly browned, about 1 minute. Whisk in the rest of the Milk and Black Pepper; simmer until thick enough to coat a spoon, about 4 minutes.

Step 8. Serve the steaks with the mashed potatoes and green beans. Spoon the gravy over the steaks and potatoes.