Chicken-fried Steak with Cream Gravy

Pat the round steak dry with paper towels and place on a cutting board. Using a meat mallet, pound the steak until it reaches approximately ¼-inch thickness, working from the center outward.

Trim any excess fat or connective tissue from the pounded steak, then cut into 4 equal portions.

In a shallow bowl, combine evaporated milk, green tabasco sauce, and ½ tsp salt; stir until blended. Set aside as the wet coating.

In another shallow bowl or plate, whisk together 1¾ cups flour, paprika, garlic powder, 1 tsp salt, and cracked black pepper to create the seasoned flour mixture.

Dip each steak portion into the evaporated milk mixture, coating both sides thoroughly, then dredge in the seasoned flour mixture, pressing gently to ensure the coating adheres.

Heat vegetable oil in a large skillet over medium-high heat until shimmering and a pinch of flour sizzles when dropped into it.

Working in batches if necessary to avoid crowding, place the breaded steaks in the hot oil and fry for 4-5 minutes per side until golden brown and crispy.

Transfer the fried steaks to a paper towel-lined plate to drain excess oil; keep warm.

Pour off all but 3 tablespoons of the oil from the skillet, then sprinkle the remaining ¼ cup flour over the oil and stir continuously for 1-2 minutes to create a roux, stirring to prevent lumps.

Gradually whisk in any remaining evaporated milk (or beef broth if additional liquid is needed) to the roux, stirring constantly until the gravy thickens and becomes smooth, about 3-4 minutes.

Season the cream gravy with additional salt and cracked black pepper to taste.

Arrange the fried steaks on serving plates and ladle the warm cream gravy over the top, or serve the gravy on the side.