For Meat:

• Cut cubed steak into 4″ pieces (I cut my large pieces in half), sprinkle both sides with season salt and Musket Powder
• Combine flour, crushed saltines (and more seasoning if you wish) in a gallon plastic (or paper) bag
• Beat eggs and milk in bowl
• One by one, shake pieces of steak to coat in plastic bag, then dip individually in egg mixture, drain, and re-coat with flour mixture in bag
• Fry steaks once all coated in med-high heated oil in skillet until golden brown, flip and fry other side the same
• Once meat is done, place on a rack on a foil lined baking sheet in 200 degree oven to keep crispy until time to eat

For Gravy:

• Reserve a few tablespoons of drippings from frying meat and add enough milk to fill skillet half-way. Dust a few tablespoons of flour over top and whisk until thickened over low heat. Add season salt (or table salt) to taste. Serve hot over meat and mashed potatoes.

• Cut up meat into bite sized strips
• Combine meat, 2 tbsp corn starch, 2 tbsp soy sauce, 1 tbsp musket powder in bowl, mix well
• Heat 2 tablespoons canola oil in cast iron skillet over medium heat
• Place meat in hot skillet and cook until done
• In bowl combine: ½ cup soy sauce, brown sugar, minced garlic, 1 Tbsp corn starch
• Remove cooked meat from skillet, add 1 Tbsp. more oil, along with broccoli florets and onion, cook 4-5 minutes
• Add meat and sauce to skillet, bring to boil, then reduce heat to simmer another 4-5 minutes until sauce reduces
• Serve with rice and enjoy!

• How to cook Smashed Potatoes
• Wash and dry potatoes, place on a microwaveable plate and microwave for 10-12 minutes until fork tender
• Drizzle small amount of olive oil in cast iron skillet, place potatoes on top
• Smash each potato with a potato masher until flattened
• Drizzle more olive oil over potatoes
• Top with cheese and bacon bits
• Broil until cheese is melted
• Top with sour cream, chives or green onions
• Devour!