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Lynn's Texas Chicken Fried Steak

4 beef cubed steaks 
1 cup flour 
1 tsp. salt 
1 tsp. pepper 
1 cup buttermilk 
1 egg 
1 tsp. chicken bouillon, powdered 
2 tsp. dry mustard 
 vegetable oil for frying 
4 Tbsp. flour 
2-1/2 cups milk 
 Mix 1 cup flour, 1/2-tsp. salt and 1/2-tsp. pepper in a shallow dish. In a second dish, mix the buttermilk, egg, mustard, and bouillon with a whisk. Add 1/2-tsp. salt and 1/2-tsp. pepper. 
 Dip each steak in the seasoned flour and shake off excess. Dip the floured steaks into the buttermilk mixture and again into the flour. Shake off excess. 
 Heat 2-3 inches of vegetable oil in a frying pan over medium high heat to 360°F. Use a thermometer to check the temperature of the oil. 
 Carefully drop the steak into the hot oil and cook for 3-5 minutes on each side until golden brown. 
 Drain on clean paper towels and keep warm. 
 Pour all but 4 Tbsp. of oil from skillet. Over medium heat, whisk in 4 Tbsp. flour. Slowly add 2-1/2 cups of milk, stirring continuously. Continue to stir until gravy thickens and just begins to boil. Season with salt and black pepper to taste. 
 
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- Rudyard Kipling