Cut 2 pounds round steak into serving-size pieces and pound with a steak hammer or the butt end of a bottle until the tissues of the meat are broken. Mix 2 tsp. salt and 2 tsp. vinegar in a pan of cold water. Soak steak in the liquid two hours.
Dredge each piece of steak in a mixture of 2 c. flower and 1 tsp. black pepper. Fry in a skillet of deep hot cooking oil or grease. Fry until tender and brown on both sides. Serve with cream gravy.
Let grease from steak rest until excess brown flour settles on the bottom, them pour off top grease, leaving about 4 T. in the skillet with the browned flour. Stir in about 2 heaping T. flour, mix and brown. Place over fire, add 2 c. milk. Stir until gravy thickens and boils. Add salt and pepper to taste.
From the November 1982 issue.