Smothered steak (my version)

Directions

1. The day before thoroughly thaw roast.
2. Cut into 1 inch pieces cutting out connecting tissue and fat as much as possible.
3. Place in a baking dish marinate with Worcestershire sauce, 1 tbsp. Cajun season, 1 tbsp. onion powder and 1 tbsp. garlic powder, cover and let marinate over night.
4. When ready to cook:
5. Heat oil in skillet over medium heat. In a bowl combine 1 –1 1/2 cups flour, 1 tbsp. Cajun season, 1 tbsp. garlic powder, 1 tbsp. onion powder.
6. Toss meat in flour and put in skillet to brown on both sides (note: some just brown the meat on both sides and then let cook the rest of the way in the gravy and some cook it all the way through; I prefer to cook it all the way through)
7. After all the meat is cooked take 1/2 cup flour and add it the oil a little bit at a time stirring with a fork to make a roux until lightly browned then add milk 1 cup at a time until you feel you have the right amount for gravy (usually about 3 to 4 cups depending on how much meat you have and how many people you are serving; since I have garbage disposals for kids and husband I use about 4 cups). Add about 1 tsp salt and 1 tsp black pepper or to taste. Reduce heat to between medium and low stirring with a whisk frequently to keep it from sticking and forming clumps, cook until it is bubbling all over and the gravy looks like it is thicker than when you first added the milk, The gravy will thicken more as it cools. Place the cooked meat in the gravy; reduce heat to low allow the gravy to coat and reheat the meat.
8. Serve over rice or mashed potatoes.