Country Fried Steak

2/3 cup flour
1 teaspoon salt
freshly ground pepper
1 pound cube steak
2 eggs
2 tablespoons cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs, finely crushed
1 onion, sliced
1/2 cup heavy cream or whipping cream
1 3/4 cups chicken broth
Beat the eggs together with the cream.

Heat the oil in a heavy skillet over medium high heat. Dredge the steaks in the flour, salt and pepper mixture. Beat eggs with 2 TBL cream and dip steaks, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turning to brown both sides. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. the chicken-fried steak or country fried steaks should be well done, but not dry. Remove the steaks from the pan, and drain on paper towels or brown paper. Keep warm. Add the onion slices to the pan and sauté until tender. Remove onions and keep warm with steaks. Pour off all but 3 tablespoons of the fat in the skillet; stir in 3 tablespoons the flour. Stir well and scrape bottom of pan to loosen browned bits. Stir in the cream, then the chicken broth. Season. Top the meat with the gravy.
Serve with mashed potatoes, greens, and biscuits.