STEAK

Ø  1 to 1 1/2 pounds thin round steak, cut into serving-size portions

Ø  1/4 to 1/2 cup shortening, for frying

Ø  1 cup flour, divided

Ø  1/4 cup cornmeal

Ø  1 1/2 teaspoons seasoned salt

Ø  2 large eggs

Ø  1 large sweet onion (Vidalia, Texas Sweet, Walla Walla, etc.), chopped

Ø  4 tablespoons butter, divided

Ø  1/4 cup flour

Ø  1 1/2 to 2 cups milk

Ø  1 teaspoon Wyler's Beef & French Onion Seasoning or beef bouillon granules, or to taste

Ø  salt and pepper to taste

Preparation:

In a medium skillet over medium-low heat, cook onion in 2 tablespoons of butter until very soft and golden in color, about 30 minutes. Set aside.

Put 1/2 cup flour in a shallow bowl. In another shallow bowl, put 1/2 cup flour, 1/4 cup cornmeal and seasoned salt. In a third bowl, beat eggs.

In a large skillet over medium heat, melt shortening. You should have about 1/4-inch of melted shortening.

Pound steaks to tenderize, then dredge each in flour, dip in egg mixture, then dredge in seasoned flour-cornmeal mixture. Place in hot oil and cook for about 3 minutes on each side, or until done. Remove steaks; keep warm. Pour off the shortening; add 2 tablespoons of butter and cooked onions. Stir until butter has melted; add flour. Stir flour and onion mixture until smooth; continue cooking for about 1 minute. Add 1 1/2 cups of milk gradually, stirring constantly. Continue cooking until mixture has thickened. If gravy is too thick, add more milk. Sprinkle with about 1/4 to 1/2-teaspoon Shakers or bouillon, then taste before seasoning with salt and pepper. Serve with mashed potatoes or rice.