1Cut the round steak into slightly small portions and beat with a mallet or back of a knife until thin and all ratty looking.
2Beat the eggs with a little water.
3Mix the flour, salt, pepper and about 1 1/2 teaspoons of tenderizer together.
4Dredge the meat through the eggs and then in the flour mixture.
5Fry on medium-high heat in oil and butter.
6Be careful that it doesn't stick to the bottom of the pan too bad.
7As you cook, sprinkle little bits of the flour mix in the pan so that you get a lot of good drippings. This will be used for the gravy.
8When the meat is cooked through, drain on paper towels while you make the gravy.
9Drain most of the oil out of the pan, and add about 1/2 stick of butter.
10Stir well over medium low heat to scrape all the drippings off the bottom of the pan.
11Sprinkle some more of the flour mix into the pan until you almost have a roux.
12Add a little milk at a time, stirring well with a flat spatula to get it all mixed up.
13When desired consistency, remove from heat and serve with the steak.
14Try serving with black-eyed peas and lots of mashed potatoes or rice.