Instructions: Combine 1/4 cup of the flour and 1/2 teaspoon of the salt, pepper and paprika on a plate; stir with a fork until well blended.

Coat each steak with the flour mixture; pound lightly on both sides with a rolling pin or the side of a cleaver to help the meat absorb the flour. All the flour should be used.

Heat the oil in a skillet until very hot, 375 degrees.

Add the steaks; cook until seared and well crusted on one side, about two minutes. Turn the steaks with tongs; cook two minutes more for medium.

Transfer the steaks to a plate lined with paper towels; keep warm.

Pan gravy: Pour off all but 2 tablespoons of the cooking oil. Return the pan to medium-low heat.

Whisk in remaining 2 tablespoons of the flour; cook one minute. Add the tomato and onion. Whisk in milk; cook until thick, three minutes. Add more milk if the gravy becomes too thick.

Season to taste with salt, pepper and paprika.

Spoon a little of the gravy onto plates. Top with steak. Pass remaining gravy at the table.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.