Using 3 separate shallow bowls, place 1 cup flour, 1/2 cup milk and eggs in in the working area.
Mix 1 teaspoon salt, 1 teaspoon pepper, and the paprika into the flour and mix well.
Season both sides of cube steaks with additional salt and pepper, if desired.
Dip cube steaks in milk, then dredge in seasoned flour.
Dip floured steaks in egg wash, then again in the seasoned flour.
In a large skillet, on medium heat, heat 2 tablespoons oil and do half the cube steaks at a time, or work with two skillets, if you desire.
Brown the cube steaks on each side, about 8 – 10 minutes total cooking time; remove from heat and set the steaks aside.
Drain all but 1 tablespoon oil, if any, from the pans.
Add enough butter to the pan to equal 3 tablespoons along with the oil.
Melt the butter and add 3 tablespoons flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on low heat; do not burn.
Slowly add the remaining 2 cups milk and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
Serve with plenty of gravy on top, and mashed potatoes on the side.
Double gravy recipe if you use a lot of gravy on your potatoes.
