Recipe(tried): Chicken-Fried Steak with Texas Hot Salt and Onion Gravy (using round steak)

CHICKEN-FRIED STEAK

FOR THE STEAK:
4 (8 ounces each) slices round steak, 1/2-inch thick
Texas hot salt, to taste (recipe follows)
2 large eggs
1 1/4 cups plus 2 tablespoons milk, divided use
4 to 6 dashes hot pepper sauce
1 cup plus 2 tablespoons all-purpose flour, divided use
FOR THE GRAVY:
4 tablespoons lard or oil
1 onion, minced
Worcestershire sauce, to taste
Salt, to taste
Ground cayenne pepper, to taste

TO PREPARE THE STEAK:
Season the meat on both sides with Texas Hot Salt and pound to a thickness of 1/4-inch.

In a bowl whisk together the eggs and 2 tablespoons of milk and the hot pepper sauce.

Dredge the steaks in 1 cup of the flour, dip in the egg mixture, letting the excess drip off, and dredge in the flour again.

Heat the lard or oil in a cast iron skillet over moderately high heat until hot. Add the steaks in batches and cook for 2-3 minutes on each side, or until golden brown. Transfer the steaks to a platter lined with paper towels and keep them warm.

TO MAKE THE GRAVY:
Pour off all but 2 tablespoons of fat from the pan. Add the onion and cook about 5 minutes, or until golden.

Add 2 tablespoons of flour and cook, stirring, until lightly colored.

Heat and add the remaining milk, and the Worcestershire Sauce, salt, and cayenne to taste and simmer, stirring, until thickened.

Strain the gravy into a sauceboat and serve with the steak.

TEXAS HOT SALT

2 tablespoons sweet Hungarian paprika
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Put all ingredients for the Hot Salt in a bowl and mix them together.

Makes 4 servings
Adapted from source: David Rosengarten, Food Network