they bob to the surface, for 7 to 8 minutes, or until they are golden brown. Drain steaks on paper towels and transfer to a platter. Keep warm while preparing Classic Cream Gravy. Divide steaks among 4 plates and serve with mashed potatoes and gravy. CLASSIC CREAM GRAVY: After cookingf chicken-fried steak or similar dish, pour off the top fat through a strainer, leaving about 1/2 cup pan drippings in the bottom of the skillet. Return any browned cracklings from the strainer to the skillet before starting the gravy. Place skillet over medium heat. Sprinkle in the flour, stirring to avoid lumps. Add milk and stock. Simmer until liquid is thickened and the raw flour taste is gone, about 3 minutes. Stir the gravy up from the bottom frequently, scraping up any browned bits. Season with pepper and salt. Makes about 3 cups. ----