Chicken Fried Steak

I must first say that I never cook like this.  My husband had a rare weekday off, so I thought I would do my favorite thing, and cook a brand new recipe for my entire family to enjoy while we all ate at the table together.  (a rarity during the week)  My husband called this meal "delicious!"  
** A side note:  I am well aware that the only non-fattening/non-starch on that plate is the string beans.... I didn't add even a trace of butter to them.  

1/2 cup flour Salt and pepper to taste 1 large egg 2 tablespoons water 3/4 cup buttermilk baking mix (See homemade Bisquick-Like Mix recipe under mixes on February 17, 2013) 2 pounds cube steak 1/3 cup vegetable oil Milk Gravy (see recipe below) Preheat oven to 150 degrees F. In a shallow pan, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In a third shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix. In a large frying pan, over medium-high heat, add vegetable oil and heat until a drop of water sizzles.  Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked (add additional vegetable oil if needed). Remove from pan and keep cooked steaks warm in preheated oven. Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the Milk Gravy. Makes 4 servings.   Gravy Recipe: 2 tablespoons pan drippings 1 tablespoon flour 2 cups milk, room temperature Salt and pepper to taste In the same frying pan (that you cooked the steak in) with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste. Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the prepared Chicken-Fried Steak. -Queenie Cuisine