Mom called this "Larrupin' good!" In other words, very crave-worthy, and deeply satisfying. It was something I always wanted for supper on cold nights.

She made it somewhat like her Swiss Steak. The meat used was seven steak. It is pan fried briefly to brown the floured coating, then very slow simmered in a thin, brown gravy until the steak is intensely flavorful and tender.

She rarely made mashed potatoes, but this compliments mashed potatoes wonderfully. It goes well over rice, noodles or dumplings. It's one of those things I want on chilly winter nights.

Dad bought one-inch thick seven steaks for this when possible. Using her deep electric skillet, Mom had 1/8th inch of oil heating up at about 360°f.

While the oil heats, mix about one cup all purpose flour with about 1 teaspoon salt, and around 1/2 teaspoon ground black pepper, mix well and set to the side.

Use a can of name brand evaporated milk, open it and have it ready to use, along with some cool water.

The seven steak is rinsed off, salted and peppered on both sides lightly, then pounded lightly with the edge of a saucer, or use a meat hammer. The edge of a saucer did a better job getting the meat tenderized, and the seasonings imbedded in it.

Mom dredged the meat once in seasoned flour, being sure to beat the flour coating into the meat the first time, then coat a second time, then lay the floured steak right into the hot oil to begin frying. Leave the bones in the steak as they flavor the meat very well, and the broth they cook out makes this delicious.

Using tongs, carefully turn the steak over to brown the raw side once the 1st side has browned. This isn't browned to cook it completely, just to get the outsides browned.

Once the seven steak has been browned on both sides, take up to drain on paper towels while making the gravy.

Drain off all but about 3 or 4 tablespoons of the oil the steak browned in. Leave all the browned bits and browned flour in the bottom of the skillet as this enhances the flavor.

Sprinkle flour over the hot oil, a little less flour than the amount of oil left in the skillet. Stir until all the lumps have been smoothed out and everything is well blended. Brown on medium low heat until all the added flour is a medium brown color. Turn heat down to low.

Carefully pour in some cool water, it will steam and begin to thicken right away. Keep stirring while gradually adding a stream of evaporated milk. It will thicken, so keep adding liquid. Pour some cool water in the empty evaporated milk can, swirl it around and add to the thin gravy. Keep stirring, and blend out all the lumps.

Mom always used "Kitchen Bouquet" browning sauce to add a brown color, and smooth the gravy or sauce. It also adds that one flavor that made it very delicious. She would use a few drops up to 1/2 teaspoon of Kitchen Bouquet in the gravy. Don't overdo it as Kitchen Bouquet is concentrated.

This brown cream gravy needs to cook about 10 minutes without the steak in it yet. Add enough water to make a gravy that's a thin consistency. As this cooks for the next four hours, it will thicken by the time it's done.

Return the partially fried seven steak to the skillet and gently submerge all of it under the gravy. Allow it to come to a high simmer, then reduce heat to a low temp (250°f on the electric skillet settings). Dip hot gravy all over the steak again and allow it to cook slowly.

Now that this is on low temp, place the lid and let it cook for 4 hours at 250°f. Only loosen the bottom underneath the steak with a spoon once every 20 minutes or so to prevent sticking. The steak can be turned over, but I've found it better to let it alone, as you do not want it to fall apart before it's had that long, slow simmer in gravy. The steak will loose too much juice when it separates while cooking.

Once the 4 hours is up, turn off the skillet or remove from heat, keep it covered and let it rest undisturbed for about 30 minutes. This is the time to make rice, or noodles, a hot pan of biscuits, green beans, a salad or whatever other sides you'd like.

As it rests, it reabsorbs it's juices, and finishes cooking. As with many foods, the flavors are over the top the next day.

At the table, Dad would cut the soft steak into serving sizes right in the electric skillet. It was so tender that he didn't cut it so much as tug a little. It took great effort to resist sneaking some before being served, the aroma was torture!

Other cuts that they used instead of seven steak was chuck steak, sirloin steak, bottom or top round steaks, or a beef roast that Dad had sliced into steaks. Best for flavors was chuck steak, seven steak, or other boney cuts.