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Recipe submitted by Lloyd Rushing of Texas City, Texas USA.

2 to 3 pounds round steak, trimmed of fat

1 1/2 to 2 cups all-purpose flour

1/2 teaspoon garlic powder

1 to 1 1/2 teaspoons salt (depending on how much steak is being cooked)

1/2 teaspoons ground black pepper

1 1/3 cups buttermilk

1. Cut steak into serving pieces. Place buttermilk in a shallow bowl and set aside.
2. Mix flour, garlic powder, and black pepper in a paper bag. Put one steak at a time in the bag and coat with flour, dip into the buttermilk, draining off the excess and then coat with flour again.
3. In a deep skillet, fry the steak until brown in about 1/2-inch of vegetable oil. Set steak aside until gravy is made.

Gravy

10 tablespoons drippings from frying steak

10 tablespoons all-purpose flour

1 1/2 teaspoons salt

1 (10-ounce) can RoTel brand tomatoes (tomatoes and chilies)

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

1/2 cup chopped green onions

1. Heat oil and add flour, salt, garlic powder and black pepper. Stir constantly until flour is browned. Add onions and RoTel tomatoes, stirring constantly; then add 1 1/2 cups water and bring to a boil, stirring continuously.
2. As gravy thickens, continue to thin with water until it is as thin as you like it. Then, place steak in gravy, cover, and place in 350*F (175*C) oven for 45 to 50 minutes. Steak will be very tender and you will have plenty of delicious gravy for biscuits, rolls, or mashed potatoes.