Country Fried Steaks with Gravy
A great variation on a classic American favorite. Cornmeal adds a nice crispy touch to the coating. Submitted by Valerie Zinda from Louisville, KY.
7 tablespoons all-purpose flour - divided use
1/4 cup cornmeal
1/2 teaspoon salt
3/8 teaspoon ground black pepper - divided use
4 (6-ounce) beef cube steaks
1 large egg white
1 teaspoon water
2 tablespoons vegetable oil
1 tablespoon butter
1 1/2 cups milk
1 teaspoon beef bouillon granules
1 teaspoon crushed dried marjoram
1/4 teaspoon dried thyme
- Combine 3 tablespoons flour with the cornmeal, salt and 1/4 teaspoon of pepper; set aside.
- Coat steaks with 2 tablespoons flour. Beat egg white and water together; dip steaks, then dredge in reserved cornmeal mixture.
- Heat a medium skillet over medium-high heat. Add half the oil and when hot, but not smoking, add the steaks. Sauté until thoroughly cooked, 5 to 7 minutes on each side. Remove steaks and hold warm. Repeat with remaining oil and steaks.
- While steaks cook, melt butter in a medium saucepan; whisk in flour until well blended. Gradually add milk and bring to a boil over medium heat. Simmer for 2 minutes, stirring constantly, until slightly thickened. Reduce heat to medium-low and add bouillon, marjoram, thyme and 1/8 teaspoon remaining pepper. Cook for 4 to 5 more minutes, stirring occasionally.
- Serve hot gravy with steaks.
Makes 4 servings.