My Susie Homemaker day!

About once a week I am a REAL homemaker. I have the house spic and span, A good dinner on the table, dessert finishing while we eat (that way we can eat it hot), the laundry done and put up, Addie bathed, and me clean, makeup, hair done and something besides sweats on, ALL BEFORE GRAHAM GETS HOME. Like I said, this really only happens about once a week. Most of the time ONE of those things are left undone. Yesterday was my "Susie Homemaker" day. I spent the entire morning cleaning and organizing EVERy room in my house. I did all the laundry, even washed our sheets and all the curtains in the house, and by 4 I started dinner. Oh MY! Graham came in to his clean house, clean little girl (in a dress and bow ofcourse), a clean and made up wife (in a dress and HIGH heels too!) and the smell of a yummy dinner on the table. He was Happy to say the least.
I used a recipe from The Pioneer Woman Cooks altering just alittle for my own taste and WOW WEEEE! It was PERFECT! AND, I MADE THE GRAVY AND IT TASTED LIKE GRAVY!! (Another time I will share my HORRIFING experiences with TRYING to make Gravy)
Anyways, here is the altered recipe:

Country Fried Steak:
3 lbs cube steak
2 large eggs
1 1/2 cups milk, plus 2 cups for the gravy
3 cups all-purpose flour, plus about 1/3 cup for the gravy
2 tsp seasoned salt
1 tsp paprika (SHE USES 3/4 TSP, BUT WE REALLY LIKE PAPRIKA)
1/8 ish tsp of cayenne pepper (she uses 1/4 tsp but we can't handle that, she also says to use more if you want)
1 1/2 tsp pepper
3 tsp salt
1/2 cup canola or veggie oil

In one bowl mix the eggs and milk witha fork. In another bowl mix the flour, and spices stiring until combined.
Salt and pepper both sides of the meat.
Dip the meat into the egg mix, then the flour, coating well. Repeat this process with the same piece of meat then set on a plate for frying. Repeat with all your pieces of meat.
Heat the oil in a large skillet over med-high heat. When the oil is HOTT fry 3 pieces of meat at a time. Cook on one side until the edges start to look golden brown, about 2 1/2 mins. Turn over and cook for 2 or 3 mins, until the other side is golden. Remove to a paper towellined plate and keep warm. Repeast until all the meat is cooked.

GRAVY: (I know that work scares me to DEATH too! But here are PW exact directions, you can do it!)

After frying all the meat, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. add about 1/4 cup grease back to the pan. Allow the grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease.

Using a whisk, mix the flour with the grease, creating a golden brown paste. This is known as a roux and you want the roux to attain a deep rich color. If the paste seems more oily than pasty, sprinkle in another tbl of flour. whisk again and check consistency.
after a couple of minutes the paste will start to turn golden brown. That's when its ready.

Whisking constantly, pour in 2 cups of milk

whisk to combine, then let the gravy come to a slow boil. the gravy will thicken gradually, but if it seems too thick at first, add splashes of milk as needed, whisking to combine. As you cook and thicken the gravy, be prepared to splash in more milk if it becomes overly thick. the total cooking process should take 5 to 10 minutes. Generously season with salt and pepper, tasting to ensure that it's seasoned adequately.

I served this wil mashed potatoes and green beans! Oh yeah and some homemade busicuts!!