TO PREPARE:

     For the steak, rinse the cube steaks with cool water and pat dry.  Pound the steaks between sheets of waxed paper with a meat mallet to flatten.  Whisk the milk and egg in a bowl.  Combine the flour, black pepper, salt and red pepper in a shallow dish and mix well.
     Dip each steak in the egg mixture and then coat with the flour mixture.  Let stand for 10 minutes.  Heat the shortening in a large skillet until it sizzles when a drop of water is added.  Fry the steaks in the hot shortening for 3 minutes per side or until golden brown, turning once.  Drain, reserving 2 to 3 Tablespoons of the pan drippings for the gravy.  Place the steaks on a platter and cover to keep warm.

     For the gravy, sauté the onion in the reserved pan drippings in a skillet for 2 to 3 minutes.  Add the flour and mix well.  Cook until bubbly, stirring constantly.  Stir in the milk.  Cook until thickened, stirring constantly.  Serve the gravy with the steaks.

SERVES:  4