Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area. Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.

Season both sides of cube steaks with additional salt and pepper, if desired.

Dip the cube steaks in the milk and then dredge in seasoned flour. Dip the floured steaks in the egg wash, then again in the seasoned flour.

Heat 2 tbsp oil in a large skillet on medium heat 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 the heat and set the steaks aside.

Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans. Add enough butter to the pan to equal 3 tbsp along with the oil.

Melt the butter and add 3 tbsp 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 of milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.